Kansas City Ribs

• Meat

  • 2 racks Pork, ribs

• Produce

  • 5 Garlic cloves
  • 3 tsp Garlic powder
  • 1 Yellow onion, small

• Condiments

  • 2 cups Ketchup
  • 1 tbsp Lime juice, fresh
  • 1/3 cup Molasses
  • 2 tbsp Mustard, yellow

• Baking & Spices

  • 2 tsp Black pepper, ground
  • 1 tbsp Brown sugar, packed dark
  • 1/3 cup Brown sugar, dark
  • 1 1/2 tsp Garam masala
  • 1 Mesquite wood chips
  • 6 tsp Mexico chili powder, ground New
  • 1 1/2 tsp Paprika
  • 1 tsp Salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1/3 cup White vinegar

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Dairy

  • 2 tbsp Butter, salted

• Liquids

  • 1 Water

• Other

  • Small aluminum tray
  • Grill (charcoal preferred

Found on goodiegodmother.com

Ingredients

• Two racks of pork ribs
• Grill (charcoal preferred)
• Small aluminum tray
• Mesquite wood chips
• Water
• 2T sugar
• 1T packed dark brown sugar
• 3t garlic powder
• 1½t ground New Mexico chili powder
• 1½t paprika
• 1½t ground cumin
• 1t salt
• 1t ground black pepper
• 1t garam masala
• 1 small yellow onion, finely chopped
• 5 garlic cloves, minced
• 2 cups ketchup
• ⅓ cup molasses
• ⅓ cup dark brown sugar
• ⅓ cup white vinegar
• 2T salted butter
• 2T yellow mustard
• 1½T ground New Mexico chili powder
• 1T fresh lime juice
• 1t ground black pepper
• ½ t garam masala

Directions

• First, combine all rub ingredients in a bowl and whisk to ensure uniform consistency.
• Then, prepare the ribs for the rub by removing the thin membrane with a knife on the bones-side of each rack. Apply the rub the ribs and leave them to sit overnight bones-side down in the refrigerator.
• To prepare the sauce, melt the butter in a large saucepan, and place the finely chopped onion and garlic at medium heat until they start to caramelize. Then place all remaining sauce ingredients and cook while stirring frequently until it reaches a initial boil. Reduce the heat to simmer and let sit for 45 minutes. If you have a pan safe for the grill, transfer the sauce over and maintain at the side of the grill for further simmering and smoked flavor.
• While the sauce simmers, prepare the grill for the ribs. Remove the ribs from the refrigerator and let it approach room temperature. Fill the small aluminum tray with the mesquite wood chips and fill with water. Ensure to leave the center of the grill open for it is direct heat source. Ensure that the grates are kept the furthest distance away from the coals, and maintain the grill temperature between 200-250 degrees F (225 F is ideal). Place the small aluminum tray one side of the grill.
• On the other side of the grill, place the ribs bones-side down either side-by-side or stacked if space is limited. Ensure that the ribs do not sit directly above the coals. Close the grill and keep the vents open no more than halfway.
• After 45 minutes, brush the barbecue sauce on top of the ribs and flip the racks to ensure even receipt of heat. Ensure that side furthest from the heat is now the closest. Apply additional charcoal to the burning coals and water to the small aluminum tray as needed to maintain temperature and smoke as needed.
• Repeat the last step every 45 minutes for at least five hours or when the bones fall apart from the meat. Remove the ribs from the grill and serve.