Kansas City BBQ Pork Ribs

There are a lot of recipies for Pork Ribs. Here at Survival Cooking our aim is to make an outstanding meal of BBQ pork ribs, no matter what the source is.

INGREDIENTS:

4 racks spareribs, trimmed

Rib seasoning

1/2 cup sugar
2 Tbsps. each: coarse salt, celery salt
1 Tbsp. each: sweet ground paprika, ground red pepper
1 1/2 tsps. ground cumin
1 cup hickory wood chips, see note
2 cups homemade or bottled Kansas City-style barbecue sauce, see below

Kansas City-style barbecue sauce:

INGREDIENTS:

1 bottle (24 ounces) ketchup
1 can (15 ounces) tomato sauce
1 cup molasses
1/2 cup packed brown sugar
1/3 cup apple cider vinegar
1 tsp. each: onion powder, garlic powder, hot red pepper sauce
1/4 tsp. each: celery seeds, ground cumin, ground cloves

1. Combine all ingredients in a large non-reactive saucepan; heat to a boil over medium-high heat. Lower heat to a simmer. Cook, stirring occasionally, until flavors are blended, about 30 minutes. Cool completely.

1. Prepare a grill for medium indirect heat. Combine the rib seasoning ingredients in a medium bowl. Sprinkle seasoning over the ribs, shaking off any excess; set aside 15 minutes.

2. Place ribs over direct heat, skirt-side down. Cook until ribs start to brown, about 10 minutes; turn. Move the ribs away from the direct heat. Cover; cook, adding about 1/2 cup of the wood chips to the fire every 30 minutes, turning ribs occasionally, until meat is tender, about 2 hours, 10 minutes. Baste ribs lightly with barbecue sauce; cook, turning and basting every 8 minutes until well-coated, about 25 minutes.

3. Transfer to a platter; let rest 5 minutes. Serve with remaining barbecue sauce on the side.

Note: hickory chips are available near bags of charcoal in the supermarket. Soak the chips 30 minutes to 1 hour; drain well.

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