Kansas City Spare Ribs

Recipe Information

- Prep Time: 15 Min
- Cook Time: 5-6 Hr
- Servings: 6

Description

These Kansas City-style pork back ribs are a little spicy, a little sweet, and grilled to tender, juicy perfection.

Ingredients

**BBQ sauce**
- 1 -14 oz can of crushed tomatoes
- 1 cup ketchup
- 3/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/2 cup molasses
- 1 Tablespoon smoked paprika
- 1 Tablespoon salt
- 2 teaspoons ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground mustard

**Ribs**
- 2 racks of spare ribs
- 1/2 cup Somethin' Southern or your favorite rub
- 2 cups apple Juice

**All Ingredients**
- 2 racks of spare ribs
- 1/2 cup Somethin' Southern or your favorite rub
- 2 cups apple Juice
- 1 -14-ounce can of crushed tomatoes
- 1 cup ketchup
- 3/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/2 cup molasses
- 1 Tablespoon smoked paprika
- 1 Tablespoon salt
- 2 teaspoons ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground mustard

Instructions

Step 1: Preheat pellet grill to high smoke. If you don't have a high smoke setting, set it to 225°F and the highest smoke setting you have.

Step 2: Score the membrane (a.k.a. silver skin) on the concave side of the ribs. Removing the membrane is a common practice to avoid an unpleasant film on the bones. That being said, many seasoned pit masters leave the membrane on, so removing the membrane is optional.

Step 3: Peel it off with a paper towel for extra grip. A dry paper towel will help grip the slippery membrane. Sometimes the membrane is stubborn and doesn't come off easily, so have patience and don't worry if you don't get all of it.

Step 4: Completely cover ribs with Camp Chef's kickin' BBQ rub or your favorite pork rub. Place the ribs on the grill, bone side down. Spritz with apple juice every hour after the first hour.

Step 5: After 5 hours, baste with sauce and smoke for an additional 15 to 30 minutes.

Step 5: Remove and slice between the bones.

**BBQ sauce**

Step 1: Combine all ingredients in a medium saucepan. Whisk to combine. Bring to a boil and then reduce the heat to a simmer. Simmer for 20 minutes. Allow to cool completely before transferring to an airtight container.

Step 2: Refrigerate overnight for the best flavor. BBQ sauce will last 2 weeks in the refrigerator if sealed tightly in an airtight container.

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