Create richly flavorful outdoor campfire style Kansas City ribs. The marinade combines with the BBQ sauce to develop a deep pepper-caramel note. This is a great step-by-step recipe that starts with marinade the day before you want to cook.
1 or 2 pork spare ribs
For the Rub:
1/3 cup smoked paprika
1/3 cup ground mustard (or, mustard seed)
1/3 cup fennel seed
1/3 cup chili powder
1/3 cup packed dark brown sugar
1/8 cup cinnamon
1/8 cup cumin seed
1 Tbsp freshly ground black pepper
For the barbecue sauce:
1 quart ketchup
1/2 cup deli brown mustard
1.5 cups bourbon
1.5 cup packed dark brown sugar
1 cup sweet molasses
1/2 apple cider vinegar
1/3 Worcestershire sauce
1/4 cup chili powder
1/8 cup garlic powder
1/8 cup paprika
1. Place all of the dry rub ingredients (except the ribs) in a medium bowl and stir to combine; set aside.
2. Rinse the ribs and pat dry with paper towels. Using a dry paper towel to grab, remove the silver skin attached to the underside of the ribs.
3. Evenly coat both sides of the ribs with a light layer of cooking spray. Add the spice rub, and work into the meat on top and bottom of the racks.
4. Place on a rimmed sheet pan and cover with plastic wrap. Marinate, refrigerated, for 2-24 hours.
5. Preheat oven to 325 degrees F. Remove ribs from refrigeration and allow to warm to room temperature while oven is preheating (20 minute minimum).
6. Cut sheets of heavy duty aluminum foil at least six inches longer than the racks of ribs. Lay the ribs, bone side down, on the foil. Fold the ends in, over the ribs. Then bring the two sides up and together, folding, to create a tight seal.
7. Place the racks in the middle of the oven and cook, undisturbed for at least two and a half hours. Meanwhile, make the sauce.
Creating the Barbecue Sauce:
1. Place all of the ingredients, except the bourbon, in a medium saucepan and bring to a simmer over medium heat, whisking frequently.
2. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have blended and the sauce has reduced to about half (about 30 minutes).
3. Add the bourbon, a little at a time; flambé (watch the eyebrows!), then stir in to mix. Simmer another 5 minutes.
4. Remove from the heat and set aside until ready to grill.
To Grill the Ribs:
1. Heat a grill(s) or stove top griddle pan to medium high heat (400°F).
2. Remove the ribs from the foil, and cut into half rack portions.
3. Place them meaty-side down on the grill, and brush them with some of the sauce. Meanwhile, you are getting nice grill marks on the meaty side. Cook about 3 minutes.
4. Flip the racks over and brush liberally with sauce, allowing it to build up with each new application. Spend about 5 minutes building up a thick glaze on top. (There will be smoke as the glaze drips onto the grill(s) or griddle(s).
5. Loosely tent the ribs, or if grilling, shut the lid. Cook for 5 minutes, then turn off the heat, leaving the tent in place for 10 more minutes.
6. Remove the tent, and serve. Transfer any unused barbecue sauce to a serving bowl and serve with the ribs.