Kansas City Sugar & Spice Baby Back Ribs

Dry Rub

  • ¾ C. packed brown sugar

  • ½ C. paprika

  • 2 ½ Tbsp. freshly cracked black pepper

  • 2 ½ Tbsp. salt

  • 1 ½ Tbsp. chili powder

  • 1 ½ Tbsp. onion powder

  • 1 tsp. cayenne pepper

  • 3 full slabs of baby back ribs

Sugar & Spice BBQ Sauce

  • 12-oz. bottle chili sauce

  • ¼ C. plus 2 Tbsp. ketchup

  • 3 Tbsp. packed brown sugar

  • 3 Tbsp. molasses

  • 2 Tbsp. Worcestershire sauce

  • 2 Tbsp. yellow mustard

  • 2 Tbsp. cider vinegar

  • ½ tsp. ground ginger

  • ½ tsp. black pepper

  • ¼ tsp. Tabasco

  • 1 tsp. liquid smoke

Preheat oven to 325°.

The day before you plan to barbecue, combine the rub ingredients in a bowl. Rub the ribs liberally with the dry rub – both sides. Wrap each slab in plastic wrap and then aluminum foil. Bake in 325° for 2 hours. Remove and let cool. Refrigerate overnight. 

To prepare the sauce, combine all of the ingredients in a saucepan and cook over medium heat for about 10 minutes. If it becomes too thick, add a bit of water. 

Let the ribs come up to room temperature (about 30 minutes) before grilling them. Heat the grill in the meantime. Heat the ribs over indirect heat to warm them through – about 20 minutes. Paint liberally with the sauce, finish off over high heat and serve with additional sauce. 

Serves 6 (18 as a tasting)


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