Ridiculously Tender Spareribs with Kansas City-Style BBQ Sauce | Emeril Lagasse
Ridiculously Tender Spareribs
Yield: Serves 6 to 8

Two 4-lb slabs pork spare ribs, silver skin removed
Kansas City-Style Rib Rub, recipe follows
Kansas City-Style BBQ Sauce, recipe follows

Position the rib slabs on a large wire rack sitting on a rimmed baking sheet (line the baking sheet with foil to catch any drips). Coat the ribs on both sides generously with Kansas City-Style Rib Rub, about 1/3 cup each, rubbing the seasonings into the meat well. Refrigerate for up to 2 hours.

When you’re ready to cook the ribs, heat a grill to low heat so that the temperature hovers between 300- and 350-degrees F. Pour 1 ½ cups of water onto the rimmed baking sheet that the ribs are sitting on. Wrap the entire baking sheet (with rack and ribs) tightly with heavy duty aluminum foil. Transfer to the gill, close the grill lid, and cook until the ribs are fork-tender, usually 1 ½ to 2 hours. Unwrap the ribs and slather them with the Kansas City-Style BBQ Sauce. Close the lid and allow to cook until the sauce sets on the ribs, 15 to 20 minutes longer.
Cut the ribs apart and serve hot, with the slaw and additional BBQ sauce, if desired.
Kansas City-Style Rib Rub
Yield: About 2 cups

6 ½ tablespoons kosher salt
1/3 cup light brown sugar
1/3 cup sugar
1/4 cup paprika
2 tablespoons Essence or other Creole Seasoning
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon chili powder
1 teaspoon mustard powder
1 teaspoon smoked paprika
1/2 teaspoon poultry seasoning
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper

Combine all the ingredients in a medium bowl, and stir to combine. Be sure to crumble any lumps of sugar or spices that are present in the mix. Use for meats and seafood to be grilled, as well as for making the barbecue sauce. Any unused rub may be stored in an airtight container and kept in a cool, dry place for up to 6 weeks.
Kansas City-Style BBQ Sauce
Yield: About 2 cups

2 tablespoons vegetable oil
½ yellow onion, minced
1 tablespoon minced garlic
½ cup apple cider vinegar
1 ½ cups ketchup
¼ cup molasses
2 tablespoons light brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Louisiana hot sauce, such as Crystal
2 teaspoons Kansas City-Style Rib Rub
1 teaspoon Liquid Smoke
¼ teaspoon cayenne
¼ teaspoon ground ginger
¼ teaspoon ground mustard

Set a 1-quart saucepan over medium-high heat and add the olive oil. Once the oil is hot, add the onions and garlic. Sweat the onions, stirring occasionally, until translucent, 3 to 4 minutes. Add the vinegar and cook until reduced by half, about 1 minute. Add the remaining ingredients to the saucepan and bring to a boil. Reduce the heat to a simmer and cook until thickened to sauce consistency and flavors have come together, 4 to 6 minutes. Remove from the heat and cool. Sauce may be made up to 3 weeks in advance and refrigerated in a nonreactive airtight container.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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