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Kansas City-Style Pork Back Ribs

Source of Recipe


From "Paul Kirk's Barbecue Sauces Cookbook"






List of Ingredients



• 3 slabs pork back ribs
  
• 1/2 cup sugar
  
• 1/4 cup paprika
  
• 3 Tbsp seasoned salt
  
• 2 Tbsp chili powder
  
• 2 Tbsp ground black pepper
  
• 1 Tbsp celery salt
  
• 1 Tbsp onion powder
  
• 2 tsp ground sage
  
• 1 tsp dry mustard
  
• 1 cup of your favorite barbecue sauce
  
• 1/2 cup honey
  






Instructions



1. In a pint-jar with a tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake jar to combine thoroughly. Set spice rub aside. (Makes about 1-1/2 cups.)
   
   
2. In small saucepan over low heat, stir together barbecue sauce and honey. Heat through, stirring occasionally, about 5 minutes. Set barbecue glaze aside; keep warm or at room temperature before using. (If storing for more than 2 hours, cover and refrigerate. Reheat gently before using.)
   
   
3. Pat ribs dry with paper towels and season generously with spice rub, using about 4 to 6 tablespoons for each slab of ribs.
   
   
4. Grill ribs over indirect heat in a covered grill or smoker for 1-1/2 to 2 hours. Turn ribs once during cooking, about halfway through. Ribs are done when the meat is very tender (insert a paring knife between ribs to determine); they will pull apart fairly easily.
   
   
5. About 20 minutes before ribs are done, baste heavily with barbecue glaze. If you like your ribs extra sticky, baste again 10 minutes before removing from the grill.
   
   Serves 5