Name: Kansas City Spareribs
Yield: Serves 8
Ingredients: 3/4 cup (packed) golden brown sugar; 1/2 cup paprika; 2 1/2 tablespoons coarse salt; 2 1/2 tablespoons ground black pepper; 1 tablespoon onion powder; 1/2 teaspoon cayenne pepper; 3 large racks spareribs (about 9 pounds); 8 pounds (about) 100% natural lump charcoal or charcoal briquettes; 4 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes; 1 1/2 cups purchased tomato-based barbecue sauce (such as KC Masterpiece)

Kansas City SpareribsRichard Eskite

Slowly cooked ribs glazed with a spicy-sweet tomato-based sauce are the signature of K.C. barbecue. If you don't have a smoker, cook the ribs in a barbecue that has been converted to one. It may be necessary to cut the racks into four- to five-rib portions so that they all fit on the grill at once.

Recipe notes

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