Kansas City Spare Ribs
These Kansas City-style pork back ribs are a little spicy, a little sweet, and grilled to tender, juicy perfection.
- For the spare ribs:
- 2 racks spare ribs
- 1/2 cup Camp Chef's Kickin' BBQ Rub or your favorite rub
- 2 cups apple Juice
- For the BBQ sauce:
- 1 -14 oz can of crushed tomatoes
- 1 cup ketchup
- 3/4 cup brown sugar
- 1/2 cup apple cider vinegar
- 1/2 cup molasses
- 1 Tablespoon smoked paprika
- 1 Tablespoon salt
- 2 teaspoons ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground mustard
For the BBQ sauce:
Combine all ingredients in a medium saucepan. Whisk to combine. Bring to a boil and then reduce the heat to a simmer. Simmer for 20 minutes. Allow to cool completely before transferring to an air tight container.
Refrigerate overnight for best flavor. BBQ sauce will last 2 weeks in the refrigerator if sealed tightly in an air tight container.
For the ribs:
Preheat pellet grill to high smoke.
Remove membrane by scoring the back of the ribs with a sharp knife, then use a paper towel to remove.
Completely cover ribs with Camp Chef's kickin' BBQ rub or your favorite pork rub. Place the ribs on grill bone side down. Spritz with apple juice every hour after the first hour. After 5 hours, baste with sauce and smoke for an additional 15 to 30 minutes.
Remove and slice between the bones.