Kansas City Barbecued Ribs

How to make Kansas City Barbecued Ribs Recipe

4 SERVINGS

For the Seasoning Mix:
1/2cup Granulated sugar
1/4 cup Paprika
2 tablespoons Kosher salt
2 tablespoons Celery salt
1 1/2 tablespoons Onion powder
1 1/2 tablespoons Chili powder
1 teaspoon Ground cumin
1 tablespoon Black pepper
1 teaspoon Dry mustard
1/4teaspoon Cayenne

For the Sauce:
1/2 cup Light brown sugar
1/2 teaspoon Chili powder
1/2 teaspoon Dry mustard
1/2 teaspoon Ground ginger
1/8 teaspoon Ground allspice
1/8 teaspoon Paprika
1/8teaspoon Mace
1/8 teaspoon Black pepper
1/2 cup Cider vinegar
1/3 cup Molasses
1 teaspoon Liquid Smoke
2 cups Ketchup
1/4 cup Water
As needed Wood chips for smoking

Method:
Remove the thin, transparent skin from the back side of the rib racks. This is easily done by scraping the corner of the bone on the small side of the rack on the backside. Lift the skin and pull. The skin should separate from the rack in 1 piece.

Combine all ingredients for the seasoning mix.

Rub the ribs liberally with seasoning mix.

Cover and refrigerate for at least 24 hours or until needed.

Prepare the sauce by placing all the ingredients in a small saucepot. Bring to a boil, stirring constantly, turn the heat down to a simmer, and simmer for 1 hour.

Prepare a smoker with soaked wood chips.

Coat the ribs liberally with the barbecue sauce.

Place the rib racks in the smoker. Smoke for 2 hours at 250°F (122°C), basting every hour with the extra barbecue sauce.

Reheat the remaining sauce when serving.

Chef Tips:
If a smoky flavor is not desired, the ribs can be cooked in a combination oven at 275°F (135°C) or a traditional oven at 325°F (162.8°C). Numerous varieties of baby back ribs are available on the market. Some of the region’s most notable ribs come from the pork-producing states of Kansas, Missouri, Iowa, and Illinois.To be classified as baby back ribs, the entire rack of ribs should not exceed 13/4 pounds. Larger racks are simply called back ribs.