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Recipe: Zarda Kansas City-Style Spareribs (grill)

Main Dishes - Pork, Ham
ZARDA KANSAS CITY-STYLE SPARERIBS

2 sheets (18x24-inches each) Reynolds Wrap Heavy Duty Aluminum Foil
FOR THE DRY RUB:
1/4 cup packed brown sugar
1 to 3 tablespoons salt
1 tablespoon chili powder
1 tablespoon black pepper
1/2 teaspoon ground allspice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
FOR THE SPARERIBS:
3 pounds pork spareribs, cut in half
1/2 cup water
3/4 cup Zarda Kansas City Classic Barbecue Sauce (recipe follows) or your favorite barbecue sauce

Preheat grill to medium.

Combine ingredients for Dry Rub in a small bowl; sprinkle over ribs and rub into meat, turning to coat ribs evenly.

Center half of ribs in single layer on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.

Bring up foil sides. Double fold top and one end. Through open end, add 1/4 cup water. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make two packets.

Grill 45 to 60 minutes in covered grill. Carefully remove ribs from foil; place ribs on grill and brush with barbecue sauce. Continue grilling 10 to 15 minutes, brushing with sauce and turning every 5 minutes.

Number of Servings: 4

ZARDA KANSAS CITY CLASSIC BARBECUE SAUCE

1 (6 oz.) can tomato paste
1 1/2 cups water
1 cup white vinegar
1 (6 oz.) bottle your favorite dry barbecue seasoning blend
1 cup sugar
1 tablespoon cornstarch
1 to 2 drops liquid smoke
Salt to taste

Combine all ingredients in a medium saucepan.

Cook over medium-high heat 5 to 10 minutes, stirring occasionally, until sauce is bubbling and slightly thickened.

This recipe is from Zarda Bar-B-Q Restaurant, Kansas City, Missouri.
Source: Reynolds Kitchens
MsgID: 171122
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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