Cut ribs from the rack on a white plate, sitting on a wood table.

Kansas City Style Pork Back Ribs

Name: Kansas City Style Pork Back Ribs Recipe
Prep time: 1 h
Cook time: 2 h
Yield: 6 Servings
Cuisine: Pork
Ingredients: 3 Pork Back Ribs (slabs); The Rub:; 1/2 cup Sugar; 1/4 cup Paprika; 3 tbsp Seasoned Salt; 2 tbsp Chili Powder; 2 tbsp Ground Black Pepper; 1 tbsp Celery Salt; 1 tbsp Onion Powder; 1 tbsp Garlic Powder; 2 tsp Ground Sage; 1 tsp Dry Mustard; The Glaze; 1 cup Barbecue Sauce; 1/2 cup Honey; Additional Items:; Pint Jars; Small Saucepan; Paper Towels

Recipe and Photo Courtesy of Pork Checkoff

Makes: 6 servings
Prep Time: 30 - 60 minutes
Cook Time: 90 - 120 minutes

Ingredients:

Pork Back Ribs (slabs)

The Rub:

Sugar
Paprika
Seasoned Salt
Chili Powder
Ground Black Pepper
Celery Salt
Onion Powder
Garlic Powder
Ground Sage
Dry Mustard

The Glaze:

Barbecue Sauce
Honey

Additional Items:

• Pint Jar
• Small Saucepan
• Paper Towels

Directions:

To Make the Rub:

In pint jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard.
Place lid on jar and shake jar to combine thoroughly.
Set spice rub aside.

Note: Makes about 1-1/2 cups

To Make the Glaze:

In small saucepan over low heat, stir together barbecue sauce and honey.
Heat through, stirring occasionally, about 5 minutes.
Set barbecue glaze aside, keep warm or at room temperature before using.
Note: If storing for more than 2 hours, cover and refrigerate. Reheat gently before using.

To Make the Ribs:

Pat ribs dry with paper towels and season generously with spice rub, using about 4-6 tbsp for each slab of ribs.
Preheat smoker or grill (indirect grilling) to 225℉ - 275℉.
Place ribs on the grill over indirect heat, and grill in a covered grill or smoker for 1-1/2 to 2 hours.
Note: Turn ribs once during cooking, about halfway through.
About 20 minutes before ribs are done, baste heavily with barbecue glaze.
Note: Ribs are done when the meat is very tender (insert a paring knife between ribs to determine); they will pull apart fairly easily.
If you like your ribs extra sticky, baste again 10 minutes before removing.
When the ribs are done, remove from the grill. Serve and enjoy.