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Kansas City–Style Pork Spareribs with Weber Tangy Barbecue Sauce

Serious rib fans use a rub and a sauce for unmistakable barbecue flavor. This recipe features two classic concoctions.

 


For the ribs:

3

 

tablespoons Kosher salt

2

 

tablespoons Hungarian paprika

1-1/2

 

tablespoons ground cumin

1

 

tablespoon ground Mediterranean oregano

2

 

teaspoons onion powder

1

 

teaspoon garlic powder

1

 

teaspoon freshly ground black pepper

1/2

 

teaspoon allspice

1/2

 

teaspoon ground cinnamon

3 to 4

 

slabs pork spareribs, about 2 pounds each

 For the sauce:

1/2

 

cup chopped celery

3

 

tablespoons chopped onion

2

 

tablespoons butter

1

 

cup catsup

1/4

 

cup lemon juice

2

 

tablespoons sugar

2

 

tablespoons vinegar

1

 

tablespoon Worcestershire sauce

1

 

teaspoon dry mustard

 

 

Dash pepper

In a small bowl combine salt, paprika, cumin, oregano, onion powder, garlic powder, pepper, allspice, and cinnamon. Rub seasoning mix onto ribs, pressing into surface. Place ribs in jumbo resealable plastic bag. Close bag and marinate in refrigerator 2 hours.

Place ribs in center of cooking grate. Grill 1 to 1-1/2 hours or until tender.

Meanwhile, make the sauce: In a skillet cook celery and onion in butter until tender. Add remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 15 minutes.

Brush ribs with Weber Tangy Barbecue Sauce during last 20 minutes of grilling time. Cut into 2- or 3-rib portions. Serve with remaining heated sauce, if desired.

Makes 8 to 10 servings.

 
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