Kansas City Spareribs
4 pounds pork spareribs or back ribs 1 cup ketchup
1/3 cup finely chopped onion 1/3 cup cider vinegar
3 tablespoons brown sugar 2 tablespoons molasses
1 tablespoon Worcestershire sauce 1 teaspoon chili powder
1 teaspoon dry mustard 1/2 teaspoon ground allspice
1/4 to 1/2 teaspoon ground red pepper 3 cups wood chips (use hickory or oak chips for the best flavor)
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BBQ Sauce:
In small saucepan, combine ketchup, onion, vinegar, brown sugar, molasses, Worcestershire sauce, chili powder, mustard, allspice and red pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently. Divide sauce into two portions; set aside.
Ribs:
At least 1 hour before grilling, soak wood chips in enough water to cover; drain. Cut ribs into 4 portions. In charcoal grill with cover, place preheated coals around drip pan for medium indirect heat. Add 1/2-inch hot water to drip pan. Sprinkle half of the wood chips over the coals. Place ribs, bone side down, on the grill rack over drip pan. Cover and grill for 1 1/2 to 2 hours or until ribs are tender, basting with one portion of reserved sauce the last 15 minutes. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips; turn ribs halfway through grilling. Serve second portion of reserved sauce with ribs.
Serves 4.
* Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.
Nutrition Facts
Calories 640 calories
Protein 42 grams
Fat 44 grams
Sodium 524 milligrams
Cholesterol 172 milligrams
Saturated Fat 16 grams
Carbohydrates 19 grams
Fiber 1 grams
