Smoked pork ribs

Ingredients:

• 900 g of suckling pig ribs from the back
• 0.25 cups brown sugar
• 2 tbsp paprika
• 2 tbsp. steak sauce
• 1 tbsp. ground cumin
• 1 tbsp. l. dried oregano
• 0.25 cups honey
• 1 tbsp. apple cider vinegar

Preparation:

1. Turn the ribs bone-side up. Slide a knife between the thin film and the bones, then remove the film. Combine the brown sugar, paprika, steak sauce, cumin, and oregano in a small bowl. Sprinkle the ribs with the mixture. Place on a baking sheet, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
2. Preheat the grill to medium heat and prepare for indirect grilling: If you have a gas grill, turn off one or two center burners and reduce the remaining burners to medium-low. If you have a charcoal grill, move the coals to the sides, leaving the center exposed. Place a drip pan filled with water to prevent the meat from drying out and to catch any fat.
3. Oil the grill grates. Place the ribs, bone-side down, overlapping each other as needed, on the cooler part of the grill. Cover and cook, turning the ribs once, until tender and falling off the bone, about 2 hours.
4. Combine honey, vinegar, and a pinch of salt and pepper in a small bowl. Transfer the ribs to direct heat. Brush with honey glaze and continue grilling, uncovered, brushing with honey once more, for 5-10 minutes. Transfer to a cutting board and cut into individual ribs.
   
   Recipe smoked pork ribs in honey glaze.