Email to Cat      

Fourth of July: Kansas City BBQ Ribs

Source of Recipe


From Mario Batali's "Big American Cookbook"



List of Ingredients



• For the Ribs and Rub:
  
• ¼ cup smoked paprika
  
• ¼ cup packed brown sugar
  
• ¼ cup kosher salt
  
• 1 Tbsp freshly ground black pepper
  
• 1 Tbsp chili powder
  
• 1 tsp cayenne pepper
  
• 1 tsp Colman's dry mustard
  
• 2 racks St. Louis cut pork spareribs, about 7 pounds total
  
• .
  
• For the BBQ Sauce:
  
• 2 Tbsp extra-virgin olive oil
  
• 1 small onion, grated
  
• ½ cup catsup
  
• ¼ cup packed dark brown sugar
  
• ¼ cup molasses
  
• Zest and juice of 1 lemon
  
• 1 tsp celery seed
  
• 1 tsp smoked paprika
  
• 1 tsp kosher salt
  






Instructions



1. For the Ribs and Rub:
   Mix all the dry ingredients in a small bowl. Aggressively coat the ribs with the rub. Don't be afraid to massage it in. Let the ribs rest at room temperature for about an hour.
   
   
2. For the BBQ Sauce:
   In a medium saucepan over medium-high heat, heat the oil and sauté the onion until softened, about 5 minutes. Add the rest of the ingredients, bring to a boil, then lower the heat to medium-low and simmer for 15 to 20 minutes, until the sauce starts to thicken.
   
   
3. At the Grill:
   Prepare your gas or charcoal grill for indirect cooking. If using charcoal, add a cup of soaked wood chips to the embers; if using gas, wrap some soaked wood chips in foil, poke holes in the foil, and before you light the grill, set the packet on one of the burners, under the grate.
   
   
4. Set the ribs over the unlit portion of the grill, close the grill, and cook for 2½ hours, replenishing the charcoal and/or wood chips as necessary throughout the process. The ribs are ready when they start to separate from the bone when tugged at.
   
   
5. Brush the ribs on both sides with sauce, close the grill, and cook for an additional 30 minutes. Serve with more sauce on the side.
   
   Makes 2 racks of rib, serving 4 to 6