Kansas City Pork Spareribs

   Ingredients:
Black Pepper 3 Tbsps
Cayenne Pepper 1/2 tsp
Celery Seed 1/2 tsp
Garlic Powder 1 Tbsp
Onion Powder 1 Tbsp
Paprika 1/4 cup
Kosher Salt 1/4 cup
Brown Sugar 1/4 cup
Sauce
Honey 1/4 cup
Molasses 1/4 cup
Mustard 2 Tbsps
Spiced Rum 2 Tbsps
Liquid Smoke 1 Tbsp
Worcestershire Sauce 1/4 cup
Cider Vinegar 1/2 cup
Brown Sugar 1/2 cup packed
Allspice (ground) 1 tsp
Chili Powder 1 Tbsp
Ground Cloves 1/4 tsp
Garlic Powder 2 tsps
Black Pepper 2 tsps
Kosher Salt 2 tsps
Ketchup 4 cups
Pork Spareribs 96 oz


  Preparation:
1. Combine the first set of ingredients to make the rub in a bowl and mix well.
2. Rub the mixture onto the Ribs. Place the ribs in plastic bags and place in the refrigerator for at least 1 hour.
3. In a saucepan over medium heat combine all the wet and dry ingredients except the ketchup.
4. Make sure all the dry ingredients have dissolved.
5. Stir in the ketchup and bring to a boil.
6. Lower to a simmer and cook uncovered for 30 minutes. Separate the sauce into two bowls. One for basting and the other for serving.
7. Taste and add additional salt and pepper to taste.
8. Prepare your grill for indirect heat grilling (see notes). Place your ribs in a rib rack onto the grill away from the fire. Cook for 1 hour covered. Baste the ribs well and cook for an additional 20 minutes.

  Serving Suggestions:
You will need a rib stand to properly cook your ribs. A rib stand allows you to cook your ribs standing up and takes up less space on your grill. If you have a gas grill have one side of the grill turned on and the other off. Place the ribs on the side that is turned off and close the barbeque. This allows the heat to circulate and cook your ribs without burning them. If you are using a charcoal barbeque separate the coals to both sides of the barbeque and none in the middle. Place the ribs in the center of the grill and put the top on the barbeque. Seriously consider using smoke wood chips when making ribs for added flavor.

  Yield: 4 Servings easily, maybe more.