Featuring a sweet, thick, molasses-base barbecue sauce, this rib dinner helped put Kansas City BBQ on the map. For the most luscious coat, brush the ribs with the homemade sauce as they smoke.
4 - 5 - pounds pork loin back ribs
1 - tablespoon packed brown sugar
1 - tablespoon paprika
1 - teaspoon garlic powder
1 - teaspoon celery salt
1/2 - teaspoon dry mustard
1/2 - teaspoon black pepper
1/4 - teaspoon cayenne pepper
1/2 - cup medium finely chopped onion
2 - cloves garlic, minced
1 - tablespoon butter
1 - cup ketchup
1/4 - cup molasses
1/4 - cup cider vinegar
1/4 - cup water
2 - tablespoons brown sugar
1 - tablespoon chili powder
1 - tablespoon yellow mustard
1 - tablespoon Worcestershire sauce
1/2 - teaspoon salt
2 - cups hickory chips*
Preheat oven to 350 degrees F. Trim fat from ribs. Place ribs in a shallow roasting pan. For rub, in a small bowl stir together brown sugar, paprika, garlic powder, celery salt, dry mustard, black pepper, and cayenne pepper. Sprinkle rub evenly over both sides of ribs; rub in with your fingers. Cover pan with foil.
Bake ribs for 2 to 2-1/2 hours or until very tender. Carefully drain off fat in roasting pan.
For sauce, in a medium saucepan cook onion and garlic in hot butter over medium heat about 5 minutes or until tender. Stir in ketchup, molasses, vinegar, the water, brown sugar, chili powder, yellow mustard, Worcestershire sauce, and salt. Bring to boiling; reduce heat. Simmer for 20 to 25 minutes or until desired consistency.
For a charcoal grill, sprinkle the wood chips over medium-hot coals. Grill ribs on the rack of a covered grill directly over the coals for 10 to 15 minutes or until ribs are brown, turning once halfway through grilling and brushing occasionally with sauce. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer's directions. Place ribs on grill rack over heat. Cover; grill as directed.) Serve ribs with remaining sauce.
FROM THE TEST KITCHEN
For the most smoke production, soak wood chips in enough water to cover for at least 1 hour before grilling. Drain wood chips before using.
NUTRITION FACTS (Kansas City Ribs)
Per serving: 653 kcal , 42 g fat (17 g sat. fat , 4 g polyunsaturated fat , 20 g monounsaturated fat ), 153 mg chol. , 1122 mg sodium , 32 g carb. , 2 g fiber , 25 g sugar , 32 g pro.