Kansas City-Style Spareribs |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 6 |
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Weber's Big Book of Grilling Ingredients:
2 tablespoons kosher salt |
2 tablespoons hungarian paprika (mild or hot) |
1 1/2 tablespoons cumin |
1 tablespoon dried oregano |
2 teaspoons onion powder |
1 teaspoon garlic powder |
1 teaspoon fresh ground black pepper |
1/2 teaspoon ground allspice |
1/2 teaspoon ground cinnamon |
6 -7 lbs meaty pork spareribs, trimmed of excess fat (2-3 slabs) |
2 tablespoons unsalted butter |
1/2 cup finely chopped celery |
3 tablespoons finely chopped yellow onions |
1 cup ketchup |
2 tablespoons fresh lemon juice |
2 tablespoons sugar |
2 tablespoons cider vinegar |
1 tablespoon worcestershire sauce |
1 teaspoon dry mustard |
fresh ground black pepper |
Directions:
1. Make the rub: in a bowl combine the rub ingredients; mix well.
2. Coat the ribs with the rub and place in a large, resealable plastic bag.
3. Press the air out of the bag and seal tightly, place in a bowl, and refrigerate 2-8 hours.
4. Make the sauce: in a saucepan over low heat, melt the butter and saute the celery and onion until tender, about 10 minutes.
5. Add in the remaining sauce ingredients; bring to a boil.
6. Decrease heat, cover, and simmer 15 minutes.
7. Pour some of the sauce in a small bowl to use for basting the ribs.
8. Let the ribs stand at room temperature for 20-30 minutes before grilling.
9. 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 1/2 to 2 hours.
10. During the last 20 minutes of grilling time, baste frequently with the small bowl of sauce.
11. Remove from the grill and let rest for 5-10 minutes before slicing into individual ribs.
12. Reheat the remaining sauce and serve on the side with the ribs.
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