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Kansas City Spareribs

No recipe image available.Bring the flavor of Kansas City to your next BBQ and be sure to have plenty of napkins. Serve with baked beans, potato salad, and bread.

Recipe Ingredients:

4 pounds pork spareribs or back ribs
1 cup ketchup
1/3 cup finely chopped onion
1/3 cup cider vinegar
3 tablespoons brown sugar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 teaspoon dry mustard
1/2 teaspoon ground allspice
1/4 to 1/2 teaspoon ground red pepper
3 cups wood chips (use hickory or oak chips for the best flavor)

Cooking Directions:

  1. For BBQ Sauce: In small saucepan, combine ketchup, onion, vinegar, brown sugar, molasses, Worcestershire sauce, chili powder, mustard, allspice and red pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 10 to 15 minutes or until desired consistency, stirring frequently. Divide sauce into two portions; set aside.
  2. For Ribs: At least 1 hour before grilling, soak wood chips in enough water to cover; drain.
  3. Cut ribs into 4 portions.
  4. In charcoal grill with cover, place preheated coals around drip pan for medium indirect heat. Add 1/2-inch hot water to drip pan. Sprinkle half of the wood chips over the coals.
  5. Place ribs, bone side down, on the grill rack over drip pan. Cover and grill for 1 1/2 to 2 hours or until ribs are tender, basting with one portion of reserved sauce the last 15 minutes. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips; turn ribs halfway through grilling.
  6. Serve second portion of reserved sauce with ribs.

Makes 4 servings.

Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.

Nutritional Information Per Serving (1/4 of recipe): Calories 640 calories Protein 42 grams Fat 44 grams Sodium 524 milligrams Cholesterol 172 milligrams Saturated Fat 16 grams Carbohydrates 19 grams Fiber 1 grams.

Recipe provided courtesy of National Pork Board.