Kansas City Ribs . . .

Kansas City Ribs Rub

Slow coooked ribs glazed with a spicy sweet tomato-based
sauce are the signature of Kansas City Barbecue, . . . arguably
the world's best!

3/4 cup packed golden brown sugar
1/2 cup paprika
2 1/2 tablespoons coarse salt
2 1/2 tablespoons ground black pepper
1 tablespoon onion salt
1/2 tablespoon cayene pepper
(for 9 pounds of ribs)

Mix ingredients, rub into meat, refrigerate overnight.

These ribs can be oven roasted (wrapped in tin foil for the first half) or better still, grilled very slowly on the barbecue, offset from the direct heat (heat on one side, ribs on the other).

Most important, keep the heat as close to 200º as possible, and 9 pounds of back ribs should take approximately 5 hours to cook.

We use quality charcoal in a large barbecuse adding water soaked apple wood chips several time through the process.


To finish, slather the ribs in the sauce of your choice (ours is comprised of molasses, commercial barbecue sauce, apple sauce, garlic, hoisin sauce and apple cider vinegar) and

place directly under a broiler for several minutes, or until sauce is cooked sticky and bubbling.


Serve with rice and/or cole slaw.