Kansas-Style Barbecue Spare Ribs
Hickory-smoked spare ribs finished with a thick tomato-and-molasses sauce, the sweet-smoky style associated with Kansas City barbecue.
- Prep
- 25 min
- Cook
- 300 min
- Total
- 325 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 740 kcal
Equipment
- •Smoker
- •Instant-read thermometer
Nutrition
Per serving, approximate
- Calories
- 740 kcal
- fat
- 52
- carbs
- 20
- protein
- 45
- calories
- 740
Instructions
- 1
Peel the thin skin off the bone side of each rack. Cut away any loose fat.
- 2
Mix the paprika, brown sugar, salt, pepper, garlic powder, and onion powder. Rub it evenly over the ribs.
- 3
Heat the smoker to 250°F (120°C) with hickory chunks. Let the ribs rest for 30 minutes.
- 4
Place the ribs bone-side down in the smoker. Cook for 3 hours with the lid closed.
- 5
Simmer the ketchup, molasses, vinegar, and Worcestershire for 15 minutes until thick.
- 6
Wrap each rack tightly in foil. Smoke for 1 to 1.5 hours more, until the meat shrinks from the bone ends.
- 7
Unwrap the ribs and brush them with sauce. Smoke uncovered for 20 to 30 minutes until sticky.
- 8
Let the ribs rest for 15 minutes. Cut between the bones and serve with extra sauce.
Chef's tips
Sauce only at the end because molasses and sugar burn easily. Check if the ribs are done by gently bending the rack. Brush a fresh thin layer of sauce over the sliced ribs for extra flavor.
Storage
Refrigerate up to 4 days wrapped tightly, or freeze up to 3 months.
Reheating
Rewarm in foil at 275°F (135°C) for 25 minutes.
Common mistakes to avoid
- •Adding sauce too early and burning the glaze.
- •Smoking above 275°F, which makes the meat tough before the fat can melt.
Serving suggestions
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