Kansas City Sloppy Ribs

Name: Kansas City Sloppy Ribs
Cuisine: American
Ingredients: 1 cup packed brown sugar; ½ cup paprika; 2½ tablespoons freshly ground black pepper; 2½ tablespoons kosher salt or coarse sea salt; 2½ tablespoons kosher salt or coarse sea salt; 1½ tablespoons chili powder; 1½ tablespoons garlic powder; 1½ tablespoons onion powder; 1 to 2 teaspoons cayenne; 3 full slabs pork spareribs, “St. Louis cut” (trimmed of the chine bone and brisket flap), preferably 3 pounds each or less; 3 full slabs pork spareribs, “St. Louis cut” (trimmed of the chine bone and brisket flap), preferably 3 pounds each or less; Cheryl’s Cider Spritz (optional); Struttin’ Sauce, Boydesque Brew, Smoked Onion Sauce, or other sweet, tomato-based barbecue sauce; Struttin’ Sauce, Boydesque Brew, Smoked Onion Sauce, or other sweet, tomato-based barbecue sauce; Struttin’ Sauce, Boydesque Brew, Smoked Onion Sauce, or other sweet, tomato-based barbecue sauce; Struttin’ Sauce, Boydesque Brew, Smoked Onion Sauce, or other sweet, tomato-based barbecue sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Kansas City folks love to make a mess with ribs, layering them with so much sweet, hot sauce that you’re licking your fingers as often as you’re licking your chops. Oh, mercy!

Ingredients

Kc Rib Rub

1 cup packed brown sugar
½ cup paprika
2½ t

Americas
United States
Kansas
Main course
Gluten-free

Method

The night before you plan to barbecue, combine the rub ingredients in a bowl. Apply about one-third of the rub evenly to the ribs. Place the slabs in a plastic bag and refrigerate them overnight.
Before you begin to barbecue, take the ribs from the refrigerator. Sprinkle the ribs lightly but thoroughly with more rub, reserving the rest of the mixture. Let the r