Kansas City-style Spareribs

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 tablespoons kosher salt
• 2 tablespoons hungarian paprika (mild or hot)
• 1 1/2 tablespoons cumin
• 1 tablespoon dried oregano
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 6 -7 lbs meaty lamb spareribs, trimmed of excess fat (2-3 slabs)
• 2 tablespoons unsalted butter
• 1/2 cup finely chopped celery
• 3 tablespoons finely chopped yellow onions
• 1 cup ketchup
• 2 tablespoons fresh lemon juice
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1 tablespoon worcestershire sauce
• 1 teaspoon dry mustard
• fresh ground black pepper

Recipe

• 1 make the rub: in a bowl combine the rub ingredients; mix well.
• 2 coat the ribs with the rub and place in a large, resealable plastic bag.
• 3 press the air out of the bag and seal tightly, place in a bowl, and refrigerate 2-8 hours.
• 4 make the sauce: in a saucepan over low heat, melt the butter and saute the celery and onion until tender, about 10 minutes.
• 5 add in the remaining sauce ingredients; bring to a boil.
• 6 decrease heat, cover, and simmer 15 minutes.
• 7 pour some of the sauce in a small bowl to use for basting the ribs.
• 8 let the ribs stand at room temperature for 20-30 minutes before grilling.
• 9 grill, rib side down, over indirect medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 ½ to 2 hours.
• 10 during the last 20 minutes of grilling time, baste frequently with the small bowl of sauce.
• 11 remove from the grill and let rest for 5-10 minutes before slicing into individual ribs.
• 12 reheat the remaining sauce and serve on the side with the ribs.