Kansas City-Style Spareribs

Weber's Big Book of Grilling

• Ready In: 2 hrs 40 mins
• 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

1. Make the rub: in a bowl combine the rub ingredients; mix well.
2. Coat the ribs with the rub and place in a large, resealable plastic bag.
3. Press the air out of the bag and seal tightly, place in a bowl, and refrigerate 2-8 hours.
4. Make the sauce: in a saucepan over low heat, melt the butter and saute the celery and onion until tender, about 10 minutes.
5. Add in the remaining sauce ingredients; bring to a boil.
6. Decrease heat, cover, and simmer 15 minutes.
7. Pour some of the sauce in a small bowl to use for basting the ribs.
8. Let the ribs stand at room temperature for 20-30 minutes before grilling.
9. 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.
10. During the last 20 minutes of grilling time, baste frequently with the small bowl of sauce.
11. Remove from the grill and let rest for 5-10 minutes before slicing into individual ribs.
12. Reheat the remaining sauce and serve on the side with the ribs.