Uncle Nek's spare-ribs!

1 slab pork spare ribs
dark molasses
black pepper
sweet Hungarian paprika
garlic powder
cayenne pepper
onion powder
uncle nek's red delight BBQ sauce
12 oz tomato purée
1/4 cup apple cider vinegar
1/4 cup + 2 Tbl dark molasses
2 cloves garlic, minced
4-5 chile d'Arbol pods
1/4 Tsp cumin seeds
1/2 Tbl worcestershire sauce
1 Tbl prepared yellow mustard
Process the chile d'Arbol pods and cumin seeds in a coffee grinder. Preheat a smoker. Use hickory chunks as the smoke-delivery/infusion medium.

The spares need to be trimmed down, so that they'll smoke evenly. To transform spares into St. Louis ribs, follow the directions here.

Smear the slab of ribs with a thin layer of dark molasses. Sprinkle them with a self-determined amount of salt, black pepper, paprika, garlic powder, cayenne pepper and onion powder. (Do not over salt the ribs. Use a light touch on the onion powder - as too much will dominate the taste.)

Smoke the ribs for about 6 hours at 220 degrees F (or until tender). One half of an hour before the ribs are finished, make the BBQ sauce.

Combine the ingredients for Uncle nek's red delight into a sauce pan. Season to taste with salt. Bring the content of the pan to a boil, simmer slowly and stir frequently for approximately 20 minutes.

Remove the rack of ribs from the smoker. Slather them with red delight BBQ sauce. Serve the remaining sauce on the side.