Kansas City Style Spareribs Recipes

Steps:

• In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour., For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 5-6 minutes. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat., Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat until ribs are tender, 1-1/4 to 1-3/4 hours., Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, until browned, 8-10 minutes, turning and basting occasionally with remaining sauce.

Steps:

• Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
• If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
• If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.
• In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
• Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.
• 3 cups

Steps:

• PREHEAT grill to medium.
• COMBINE ingredients for Dry Rub in a small bowl; sprinkle over ribs and rub into meat, turning to coat ribs evenly.
• CENTER half of ribs in single layer on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.
• BRING up foil sides. Double fold top and one end. Through open end, add ? cup water. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
• GRILL 45 to 60 minutes in covered grill. Carefully remove ribs from foil; place ribs on grill and brush with barbecue sauce. CONTINUE GRILLING 10 to 15 minutes, brushing with sauce and turning every 5 minutes.

Steps:

• Make the rub: in a bowl combine the rub ingredients; mix well.
• Coat the ribs with the rub and place in a large, resealable plastic bag.
• Press the air out of the bag and seal tightly, place in a bowl, and refrigerate 2-8 hours.
• Make the sauce: in a saucepan over low heat, melt the butter and saute the celery and onion until tender, about 10 minutes.
• Add in the remaining sauce ingredients; bring to a boil.
• Decrease heat, cover, and simmer 15 minutes.
• Pour some of the sauce in a small bowl to use for basting the ribs.
• Let the ribs stand at room temperature for 20-30 minutes before grilling.
• Grill, rib side down, over indirect medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 ½ to 2 hours.
• During the last 20 minutes of grilling time, baste frequently with the small bowl of sauce.
• Remove from the grill and let rest for 5-10 minutes before slicing into individual ribs.
• Reheat the remaining sauce and serve on the side with the ribs.