Late Summer Session Wine Class: Veraison at LaBelle Winery Amherst, August 14th
What's ZUP Featured Events: Flower Arranging from the Garden at Bedrock Gardens, & More
On Tap: Taking Flight

This is one of Martingale Wharf’s most popular appetizers. Make sure to start this two days before you plan to serve it.

Adapted from Martingale Wharf.

Spice Rub
Equal parts of the following, to taste:
cayenne
smoked paprika
freshly ground black pepper
fenugreek
sumac
urfa (a dried Turkish chili pepper)
dark chili powder
ground cumin
ground coriander
ground cardamom
ground cinnamon
dried oreganobrown sugar

Ribs
5 pounds baby back pork ribs
salt to taste

Rib Sauce
1 gallon Coke
2 cups brown sugar, packed
¼ cup fish sauce
1 gallon ketchup
1 cup prepared horseradish
½ cup balsamic vinegar
salt to taste
freshly ground black pepper to taste

1. In a medium bowl, combine all spice rub ingredients and mix well.
2. Prepare the ribs. Season the pork ribs heavily with salt and rub with spice mixture and let sit overnight. Any extra rub mixture can be stored at room temperature in an airtight container.
3. Preheat a smoker using hickory wood. Smoke ribs for 2 hours over hickory wood, then place in a cooler to chill.
4. While ribs smoke, prepare sauce. In a very large stainless steel pot, combine Coke, brown sugar, fish sauce, ketchup, horseradish, and vinegar. Bring to a simmer over medium-high heat. Maintain the simmer and continue cooking until reduced to a thick sauce consistency. When desired consistency is reached, season to taste with salt and pepper. Store, refrigerated, in an airtight container. May be prepared several days in advance.
5. While smoked ribs are chilling, preheat a water bath to 165°F. Cut racks into 4-rib portions and place in vacuum pack bags. Place bags in water bath and cook for 16 hours. Place ribs in an ice bath immediately after cooking. Serve ribs with sauce.

Makes 8 to 10 appetizer servings