[print-me do_not_print=”img”]INGREDIENTS:

• 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 Barbecue 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: 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 Barbecue Sauce. Cook until the ribs are tender, about 3 to 4 hours.

Kansas City Barbecue Sauce: 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.