Kansas City-Style Spareribs

Name: Kansas City-Style Spareribs
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons kosher salt; 2 tablespoons Hungarian paprika (mild or hot); 1 1/2 tablespoons cumin; 1 tablespoon dried oregano; 2 teaspoons onion powder; 1 teaspoon garlic powder; 1 teaspoon fresh ground black pepper; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 6 -7 lbs meaty pork spareribs, trimmed of excess fat (2-3 slabs); 2 tablespoons unsalted butter; 1/2 cup finely chopped celery; 3 tablespoons finely chopped yellow onions; 1 cup ketchup; 2 tablespoons fresh lemon juice; 2 tablespoons sugar; 2 tablespoons cider vinegar; 1 tablespoon Worcestershire sauce; 1 teaspoon dry mustard; fresh ground black pepper

Submitted by ratherbeswimmin

"Weber's Big Book of Grilling"

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Ready In:: 2hrs 40mins
Ingredients:: 20
Serves:: 6

ingredients

Rub
2 tablespoons kosher salt
2 tablespoons Hungarian paprika (mild or hot)
1 ¹⁄₂ tablespoons cumin
1 tablespoon dried oregano
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
¹⁄₂ teaspoon ground allspice
¹⁄₂ teaspoon ground cinnamon
Meat
6 -7 lbs meaty pork spareribs, trimmed of excess fat (2-3 slabs)
Sauce
2 tablespoons unsalted butter
¹⁄₂ cup finely chopped celery
3 tablespoons finely chopped yellow onions
1 cup ketchup
2 tablespoons fresh lemon juice
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
fresh ground black pepper

directions

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.