This recipe was developed by Chef PaulKirk, author of Paul Kirks Barbecue Sauces Cookbook.
Recipe: Kansas City StylePork Back Ribs
3 slabs pork back ribs 1/2 cup granulated sugar 1/4 cup paprika 3 tablespoons seasoned salt 2 tablespoons chili powder 2 tablespoons ground black pepper 1 tablespoon celery salt 1 tablespoon onion powder 1 tablespoon garlic powder 2 teaspoons ground sage 1 teaspoon dry mustard 1 cup of your favorite barbecue sauce 1/2 cup honey
In pint-jar with tight-fitting lid, combinesugar, paprika, seasoned salt, chili powder, black pepper, celerysalt, onion powder, garlic powder, ground sage and dry mustard.Place lid on jar and shake jar to combine thoroughly. Set spicerub aside. Makes about 1 1/2 cups.
In small saucepan over low heat, stirtogether barbecue sauce and honey. Heat through, stirring occasionally,about 5 minutes. Set barbecue glaze aside, keep warm or at roomtemperature before using. (If storing for more than 2 hours,cover and refrigerate. Reheat gently before using).
Pat ribs dry with paper towels and seasongenerously with spice rub, using about 4-6 tablespoons for eachslab of ribs. Grill over indirect heat in a covered grill orsmoker for 1 1/2 to 2 hours. Turn ribs once during cooking, abouthalfway through. Ribs are done when the meat is very tender (inserta paring knife between ribs to determine); they will pull apartfairly easily. About 20 minutes before ribs are done, baste heavilywith barbecue glaze. If you like your ribs extra sticky, basteagain 10 minutes before removing from the grill.