Kansas City-Style Sticky Spareribs

Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 30 min
Cook Time: 4 hr

• 1/2 cup plus 2 1/2 tablespoons brown sugar
• 2 1/2 tablespoons hot paprika
• 4 teaspoons onion powder
• 1 1/2 teaspoons celery salt
• Salt and pepper
• 2 racks pork spareribs (about 7 pounds total)
• 2 cups ketchup
• 1/4 cup honey
• 1/4 cup apple cider vinegar

1. Soak 3 cups wood chips in water according to the package directions or for 1 hour. Meanwhile, combine the 2 1/2 tablespoons brown sugar, the paprika, onion powder, celery salt and 4 teaspoons each salt and pepper. Run a paring knife down the length of the bone side of each rack to split the skin, then season all over with the rub.
2. Remove the grill racks. Arrange a drip pan or disposable baking sheet on one side of the grill to catch drippings. Drain the wood chips and transfer to a 2-foot-long sheet of heavy-duty foil. Wrap tightly, creating a secure pouch, then poke 10 holes at the top to create a smoker box. Place the pouch on the other side of the grill, opposite the drippings pan. Set the grill racks into place, close the grill and preheat to 325°.
3. Working quickly, arrange the ribs, meaty side up, over the drip pan. Grill, covered, turning occasionally, until the meat shrinks away from the bone and is fork-tender, about 3 1/4 hours.
4. Meanwhile, in a small saucepan, combine the remaining 1/2 cup brown sugar, the ketchup, honey and vinegar over mediumhigh heat and season with salt and pepper. Bring just to a boil, then lower the heat to medium-low and simmer, stirring occasionally, until smooth, about 5 minutes.
5. Brush the ribs all over with the sauce, arrange meaty side up and grill, turning once, at 200° for 20 minutes. Cut the racks into individual ribs and serve with the sauce on the side.

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