Smoked ribs in maple BBQ sauce

Ingredients:

• 1/4 cup dark brown sugar
• 1 tbsp + 1 tsp coarse salt
• 2 tsp smoked sweet paprika
• 2 tsp ground cumin
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 teaspoon freshly ground black pepper
• 0.5 tsp chili powder
• 1 slice of pork ribs from the loin area weighing approximately 1 kg.
• 1 cup ketchup
• 1/4 tbsp. maple syrup
• 1 tbsp cane molasses
• 2 teaspoons apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• Special equipment: 4 cups hickory chips; 5-7 quart Dutch oven with a tight-fitting lid; 15 cm diameter steamer basket.

Preparation:

1. Place 4 cups of hickory chips in a container and add 4 cups of water. Soak the chips for 30 minutes. Drain the water and set the chips aside.
2. Meanwhile, prepare the dry marinade for the ribs. In a small bowl, combine the brown sugar, salt, paprika, cumin, garlic powder, onion powder, black pepper, and chili powder.
3. Cut the ribs into quarters. Place the rack on a baking sheet and place the ribs on it. Let them come to room temperature, then rub the dry marinade on all sides of the meat.
4. Build a homemade smokehouse:
   
   Make a shallow bowl of heavy-duty foil that fits inside a 5-7 quart Dutch oven, with the sides of the aluminum bowl extending 5 cm (2 inches) up the sides of the Dutch oven; place it in the bottom of the Dutch oven. Place the soaked wood chips in an even layer in the foil bowl. Place a small circle of foil on top of the wood chips. Install the steamer basket (make sure it has a handle in the center for easy access). Place the smoker on the stovetop.
5. Place the ribs in the basket; it's okay if the pieces overlap slightly. Cover the smoker with the lid, making sure it fits tightly (wrap the edges of the lid with foil if necessary). Reduce the heat to medium and smoke the ribs for 45 minutes. Turn off the heat and carefully remove the lid.
6. Preheat oven to 125°C.
7. Remove the ribs and steamer from the Dutch oven and set aside. Carefully remove the foil from the wood chips; using tongs, transfer the bowl with the wood chips to a baking sheet to cool before discarding. Return the ribs to the empty Dutch oven and cover with a lid. Braise in the oven until the ribs are completely tender, another 2 hours. The meat should fall off the bones very easily.
8. Meanwhile, combine the ketchup, maple syrup, molasses, vinegar, Worcestershire sauce, and soy sauce in a small saucepan and stir. Place over medium heat and bring to a simmer. Keep warm.
9. Remove the casserole from the oven and generously brush the ribs with barbecue sauce. Preheat the oven to broil.
10. Grill the ribs until the sauce caramelizes, about 5 minutes. Serve immediately.
    
    Note
    Ask your butcher to remove the membrane from the back of the ribs. This will allow the smoke to infuse the ribs better and make them more tender.