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Sweet and Sticky Kansas City Baby Back Ribs
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- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 2 teaspoons ground mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- 1 rack baby back ribs
- ¼ cup yellow mustard
- Sweet and Sticky Kansas City BBQ Sauce (recipe follows)
- ¼ cup molasses
- 2 cups ketchup
- ½ cup yellow mustard
- ½ cup apple cider vinegar
- ½ cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Prepare grill* for indirect cooking, placing a water filled aluminum half pan in the center of the charcoal grate and placing preheated charcoal briquets on each side of the pan. Add 3–4 chunks of your favorite smoking wood to the charcoal briquets and adjust the grill vents to bring the temperature to 250°F.
- Combine brown sugar, salt, paprika, ground mustard, onion powder, garlic powder, black pepper, and ground cumin in a small bowl and blend well. Remove the membrane from the bone side of the ribs then rub the ribs with yellow mustard, and season both sides of the ribs liberally with the BBQ dry rub. Place the ribs on the smoker or grill.
- Cover and allow the ribs to smoke for approximately 3½–4 hours until tender (note: ribs should bend at a 45 degree angle when held on one end with tongs). Brush both sides of the ribs with the sweet and sticky Kansas City barbecue sauce then cover the grill and allow them to cook for 3–4 minutes until the sauce has set and is tacky. Remove the ribs from the grill, slice and serve.
- *Alternatively, you can use a smoker according to manufacturer’s instructions.
- Sweet and Sticky Kansas City BBQ Sauce Instructions: Mix all ingredients together in a medium saucepan and bring to a simmer. Cook over medium low heat for 30 minutes stirring frequently to avoid scorching. Remove from heat and set aside until ready to serve or store in an airtight refrigerated container for up to 2 weeks.