Kansas City Smoked Pork Ribs

Ingredients

Ribs

  • 4 racks baby back ribs
  • 3/4 cup firmly packed dark brown sugar
  • 1/4 cup mild New Mexico red chile powder
  • 1/4 cup mild paprika
  • 2 1/2 tablespoons kosher salt
  • 2 1/2 tablespoons freshly-ground black pepper
  • 1 tablespoon granulated onion
  • 1/2 tablespoon granulated garlic
  • 1/2 teaspoon cayenne pepper

Kansas City Barbecue Sauce

  • 1 cup cola
  • 1 cup tomato sauce
  • 1/2 cup firmly packed dark brown sugar
  • 1/2 cup dark molasses
  • 1/2 cup white vinegar
  • 1 (6 ounce) can tomato paste
  • 1/4 cup sweet butter
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon dry mustard
  • 1 tablespoon mild New Mexico red chile powder
  • 1/2 tablespoons kosher salt
  • 1/2 tablespoon freshly-ground black pepper
  • 1 tablespoon wasabi powder
  • 1 tablespoon summer savory
  • 1 tablespoon marjoram
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 2 dashes Tabasco Habanero Sauce

Instructions

  1. Ribs: Remove membrane from back of ribs.
  2. Combine sugar, Chile powder, paprika, salt, pepper, onion, garlic and cayenne together and rub about 2/3 of the mixture well into the ribs. Wrap in plastic and refrigerate overnight.
  3. The next day, rub remaining mixture well into the ribs.
  4. Slow-smoke for about 3 hours, until rub is fully caramelized onto outside of ribs.
  5. Brush the ribs with Kansas City Barbecue Sauce and continue to smoke for at least 1 more hour.
  6. Kansas City Barbecue Sauce: Mix all ingredients together and simmer over low heat until thick enough to coat the back of a metal spoon.

Yield: 4 racks of ribs

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