Recipe: Kansas City Spareribs and Kansas City BBQ Sauce

KANSAS CITY SPARERIBS

Bring the flavor of Kansas City to your next BBQ and be sure to have plenty of napkins. Serve with baked beans, potato salad, and bread.

KANSAS CITY BBQ SAUCE:
1 cup ketchup
1/3 cup finely chopped onion
1/3 cup cider vinegar
3 tablespoons brown sugar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon dry mustard
1/2 teaspoon ground allspice
1/4 to 1/2 teaspoon ground red pepper
RIBS:
4 pounds pork spareribs or back ribs
3 cups wood chips (use hickory or oak chips for the best flavor)

BBQ SAUCE:
In small saucepan, combine ketchup, onion, vinegar, brown sugar, molasses, Worcestershire sauce, chili powder, mustard, allspice and red pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently. Divide sauce into two portions; set aside.

RIBS:
At least 1 hour before grilling, soak wood chips in enough water to cover; drain.

Cut ribs into 4 portions.

In charcoal grill with cover, place preheated coals around drip pan for medium indirect heat. Add 1/2-inch hot water to drip pan. Sprinkle half of the wood chips over the coals.

Place ribs, bone side down, on the grill rack over drip pan. Cover and grill for 1 1/2 to 2 hours or until ribs are tender, basting with one portion of reserved sauce the last 15 minutes. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips; turn ribs halfway through grilling.

Serve second portion of reserved sauce with ribs.

*Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.

Servings: 4
Source: National Pork Board