Kansas City Smoked Pork 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
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- Ribs: Remove membrane from back of ribs.
- 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
- The next day, rub remaining mixture well into the ribs.
- Slow-smoke for about 3 hours, until rub is fully caramelized onto
outside of ribs.
- Brush the ribs with Kansas City Barbecue Sauce and
continue to smoke for at least 1 more hour.
- 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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