This recipe was developed
by Chef Paul Kirk, author of Paul Kirk’s Barbecue Sauces
Cookbook.
Kansas City
Style Pork 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, combine sugar, paprika, seasoned salt, chili powder, black
pepper, celery salt, onion powder, garlic powder, ground sage
and dry mustard. Place lid on jar and shake jar to combine thoroughly.
Set spice rub aside. Makes about 1 1/2 cups.
In small saucepan over
low heat, stir together barbecue sauce and honey. Heat through,
stirring occasionally, about 5 minutes. Set barbecue glaze aside,
keep warm or at room temperature before using. (If storing for
more than 2 hours, cover and refrigerate. Reheat gently before
using).
Pat ribs dry with paper
towels and season generously with spice rub, using about 4-6
tablespoons for each slab of ribs. Grill over indirect heat in
a covered grill or smoker for 1 1/2 to 2 hours. Turn ribs once
during cooking, about halfway through. Ribs are done when the
meat is very tender (insert a paring knife between ribs to determine);
they will pull apart fairly easily. About 20 minutes before ribs
are done, baste heavily with barbecue glaze. If you like your
ribs extra sticky, baste again 10 minutes before removing from
the grill.
