Kansas City Spareribs Recipes

Steps:

• 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.
• 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.
• 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.
• In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
• 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.
• 3 cups

Steps:

• In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour., For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 5-6 minutes. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat., Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat until ribs are tender, 1-1/4 to 1-3/4 hours., Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, until browned, 8-10 minutes, turning and basting occasionally with remaining sauce.

Steps:

• For the sauce, cook onion and garlic in the olive oil until onion is tender.
• Stir in apple juice, tomato paste, vinegar, brown sugar, molasses, paprika, horseradish, Worcestershire sauce, salt and pepper.
• Bring to a boil, reduce heat to simmer uncovered for 25 -30 minutes stirring occasionally.
• Soak the wood chips for 1 hour in water before grilling. Trim fat from ribs.
• For rub: In a small bowl combine brown sugar, garlic, pepper, paprika, chili power, salt and celery seed. Brush ribs with vinegar and sprinkle rub all over the ribs working it in with your fingers.
• Drain wood chips. Spread 1/3 of the wood chips across the coals. Place ribs bone side down. Cover and grill for 1 1/4 to 1 1/2 hours or until ribs are tender at 275°F max temperature. Add more wood chips as needed.

Steps:

• Make the rub: in a bowl combine the rub ingredients; mix well.
• Coat the ribs with the rub and place in a large, resealable plastic bag.
• Press the air out of the bag and seal tightly, place in a bowl, and refrigerate 2-8 hours.
• Make the sauce: in a saucepan over low heat, melt the butter and saute the celery and onion until tender, about 10 minutes.
• Add in the remaining sauce ingredients; bring to a boil.
• Decrease heat, cover, and simmer 15 minutes.
• Pour some of the sauce in a small bowl to use for basting the ribs.
• Let the ribs stand at room temperature for 20-30 minutes before grilling.
• Grill, rib side down, over indirect medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 ½ to 2 hours.
• During the last 20 minutes of grilling time, baste frequently with the small bowl of sauce.
• Remove from the grill and let rest for 5-10 minutes before slicing into individual ribs.
• Reheat the remaining sauce and serve on the side with the ribs.