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Labor Day: Kansas City Sticky Ribs

Source of Recipe


Cook's Country



List of Ingredients



• 3 Tbsp paprika
  
• 2 Tbsp light brown sugar
  
• 1 Tbsp ground black pepper
  
• 1 Tbsp salt
  
• ¼ tsp cayenne pepper
  
• 2 full racks pork spareribs (preferably St. Louis cut), trimmed of any large pieces of excess fat, membrane removed, and patted dry
  
• 2 cups wood chips
  
• 2 cups barbecue sauce
  






Instructions



1. Combine paprika, sugar, pepper, salt, and cayenne in a small bowl. Massage spice rub into both sides of rib racks.
   
   
2. Soak wood chips in bowl of water for 15 minutes. Open bottom grill vents completely. Light large chimney starter filled two-thirds with charcoal briquettes (about 60 coals) and burn until covered with fine gray ash. Arrange 13- x 9-inch disposable aluminum pan on one side of the grill and pour hot coals into pile on opposite side. Sprinkle 1 cup wood chips over coals, set grill rack in place, and position ribs over pan.
   
   
3. Place sheet of aluminum foil directly on top of ribs and cover grill, positioning lid vents (three-quarters open) directly over ribs. Barbecue, turning and rotating ribs after 1 hour, until coals are almost spent, about 2 hours.
   
   
4. About 20 minutes before coals are spent, light another 60 coals in chimney starter and burn until covered with fine gray ash. Place hot coals from chimney on top of spent coals, and sprinkle remaining cup wood chips over coals. Turn and rotate ribs and barbecue, covered, for 1 hour. Brush ribs liberally on both sides with sauce, wrap tightly with foil, and barbecue until very tender, about 1 hour longer.
   
   
5. Transfer ribs (still in foil) to cutting board and rest 30 minutes. Unwrap ribs and brush with additional barbecue sauce. Slice ribs between bones and serve with remaining sauce.
   
   Serves 4 to 6
   
   ............
   
   SMOKY KANSAS CITY BBQ BEANS
   
   • 4 slices bacon, chopped fine
   • 1 onion, minced
   • 4 cloves garlic, minced
   • 1 pound pinto beans, soaked overnight
   • 6 cups water
   • 1 cup barbecue sauce
   • 1/3 cup packed light brown sugar
   • 2 Tbsp brown mustard
   • 1 tsp hot sauce
   • Salt
   
   Cook bacon in Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add beans and water, and bring to a simmer. Reduce heat to medium-low, cover, and cook until beans are just soft, about 1 hour.
   
   Stir in ½ cup barbecue sauce, brown sugar, mustard, hot sauce, and 2 teaspoons salt and simmer, uncovered, over medium-low heat until beans are tender and sauce is slightly thickened, about 1 hour. (If mixture becomes too thick, add water.) Transfer beans to 13- x 9-inch disposable aluminum pan and wrap tightly with aluminum foil. Using a paring knife or skewer, poke holes in foil.
   
   In Step 4 of Kansas City Sticky Ribs recipe (when new coals are added), nestle pan with beans inside disposable pan already in grill. Replace cooking grate and position ribs directly above beans. Cover grill and cook until beans are smoky and completely tender, about 2 hours. Discard foil, stir in remaining ½ cup barbecue sauce, and season with salt. Serve.
   
   Serves 4 to 6