Kansas City Style Pork Ribs

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IngredientsKansas City Style Pork Ribs

2 slabs pork spare ribs, 3 pounds each

Kansas City Barbeque Sauce, recipe follows

Dry Rub:

  • 2 cups brown sugar
  • 1/2 cup dry mustard
  • 1 tablespoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper

Kansas City Barbeque Sauce:

  • 2 tablespoons vegetable oil
  • 1 (about 2/3 cup) small onion, finely diced
  • 3 cups water
  • 1 cup (2 (6-ounce) cans) tomato paste
  • 1/2 cup brown sugar
  • 2/3 cup apple cider vinegar
  • 1/4 cup molasses
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

Directions

Dry Rub:

  1. Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the Rub into the ribs and let sit for 1 hour or up to overnight.
  2. If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
  3. If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.

Kansas City Barbeque Sauce:

  1. In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
  2. Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.

Makes 3 cups

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