Sweet and Sticky Kansas City Baby Back Ribs
Let's get grilling
1
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.
2
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.
3
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.
4
*Alternatively, you can use a smoker according to manufacturer’s instructions.
5
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.
Cooking for 2 people
Ingredients
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brown sugar
2 tbsp.
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kosher salt
1 tbsp.
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smoked paprika
1 tbsp.
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ground mustard
2 tsp.
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onion powder
1 tsp.
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garlic powder
1 tsp.
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ground black pepper
0.5 tsp.
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ground cumin
0.25 tsp.
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baby back ribs
1 rack
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yellow mustard
0.25 cup
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Sweet and Sticky Kansas City BBQ Sauce (recipe follows)
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molasses
0.25 cup
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ketchup
2 cup
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yellow mustard
0.5 cup
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apple cider vinegar
0.5 cup
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brown sugar
0.5 cup
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Worcestershire sauce
2 tbsp.
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garlic powder
1 tbsp.
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onion powder
1 tbsp.
Credit: Clint Cantwell
For safe meat preparation, reference the USDA website.
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