Kansas City - Style Dry Rubbed Beef Ribs with KC Barbecue Dipping Sauce

The following text and recipe is re-printed from Ribs by Christopher B. O'Hara with photographs by William Nash, published by The Lyons Press, 2000. The book is a connoisseur's guide to barbecuing and grilling and will teach you everything you need to know about great ribs.

2 large racks of beef ribs OR 3 large racks of baby back ribs

2 large Ziplock freezer storage bags

Dry Rub (yields 2 Cups but keep indefinitely):

1 C sugar
1/2 C paprika
1/4 C Kosher salt
1/4 C celery salt
3 tablespoons onion powder
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons black pepper
2 teaspoons dried mustard powder
1 teaspoon cayenne pepper

Classic Barbecue Sauce (yields about 4 cups)

1 teaspoon seasoned salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon mild curry powder
1 teaspoon paprika
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon mace
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
2 C ketchup
3/4 C dark unsulphered molasses
1/2 C white wine vinegar
1 teaspoon Tabasco� sauce

Mix all dry rub ingredients together. Store in a covered jar.

In a large bowl, mix sauce dry ingredients together well. Add ketchup, molasses, vinegar and Tabasco�. Transfer mixture to a saucepan and heat over a medium flame until warm, stirring frequently. The idea is to make sure the dry ingredients melt into the sauce.

Buy your ribs and make your dry rub the day before you plan on cooking. To apply dry rub, sprinkle (rather than actually rub) the mixture on the meat - it should be moist enough so the rub sticks to the surface. A light coating is sufficient, but use as much as you like, as it tends to come off during handling and cooking. Seal your ribs in plastic bags and refrigerate overnight. You can also prepare your sauce that day and set it aside in the refrigerator.

If you are planning on barbecuing these ribs, set the temperature at roughly 250� F and cook the ribs with the lid closed. Adding some soaked mesquite or other hardwood chips is recommended, but not necessary. Cook the ribs for approximately 2 1/2 - 3 hours, or until the meat has shrunk back well from the bone. About 15 minutes before the ribs are done, add a generous coating of the barbecue sauce. Serve with the remaining sauce and ice cold beer.

Serves 4 to 6

AUTHOR: Lori A