Ingredients for Kansas City Sweet-and-Smoky Ribs

• 4 racks of spareribs (4 to 2.7kg total)

• 1450ml apple cider, plus additional for spraying the ribs

• 2 whole lemons (optional), halved

• 160ml Basic Barbecue Rub or your favourite commercial brand

• 725ml your favourite homemade barbecue sauce or your favourite commercial brand

• 725ml wood chips (preferably hickory), soaked for 1 hour in apple cider to cover, then drained

• spray bottle

• rib rack (optional)

1. Trim each rack of ribs or have your butcher do this for you.

2. Place the ribs in a large nonreactive roasting pan. Pour the cider over the ribs. Squeeze the juice from the lemons over the ribs, catching the seeds with your fingers. Turn the ribs a couple of time to coat all over with marinade. If desired, let the ribs marinate in the refrigerator, covered, for 4 to 6 hours, turning several times.

3. Drain the ribs and blot dry with paper towels. Sprinkle 120ml the rub on both sides of the ribs, patting it onto the meat with your fingers. Let the ribs stand in the refrigerator, covered, for 1 to 2 hours.

4. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the centre. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat to high until you see smoke, then reduce the heat to medium.

5. When ready to cook, if using charcoal, toss 240ml wood chips on the coals. Place the ribs in the centre of the hot grate, away from the heat. Cover the grill and cook the ribs for 2 to 3 hours. After 30 minutes, spray the ribs with apple cider and continue to spray every half hour until ready to brush with the sauce. If using a charcoal grill, you'll need to add 12 fresh coals and 120ml wood chips per side after each hour.

6. Lightly brush the ribs with 240ml the sauce 20 minutes before the ribs are done. When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers. But don't overcook; the ribs should have some chew to them. If the ribs start to dry out, wrap them in aluminum foil for the last hour of cooking.

7. Transfer the ribs to plates or a platter. Sprinkle the ribs with the remaining rub and lightly brush again with barbecue sauce. Let the ribs rest for a few minutes, then serve with the remaining barbecue sauce on the side.

You can also cook the ribs in a smoker. Smoke them for 4 to 5 hours at 107°C

This is a wonderful way to prepare baby back ribs. In this case, you'll need to allow 1 to 1 1/2 hours for indirect grilling or 2 to 3 hours for cooking in a smoker.

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