was developed by Chef Paul Kirk, author of Paul Kirk's Barbecue
Style Pork Back Ribs
"These Kansas City-style pork back ribs are a little spicy,
a little sweet, and grilled to tender, juicy perfection."
3 slabs pork
1/2 cup sugar
1/4 cup paprika
3 tablespoons seasoned
2 tablespoons chili powder
2 tablespoons ground black
1 tablespoon celery salt
1 tablespoon onion powder
tablespoon garlic powder
2 teaspoons ground sage
1 cup your favorite barbecue sauce
1/2 cup honey
1. In pint-jar with tight-fitting
lid, combine sugar, paprika, seasoned salt, chili powder, black
pepper, celery salt, onion powder, garlic powder, ground sage and
dry mustard. Place lid on jar and shake jar to combine thoroughly.
Set spice rub aside. Makes about 1 1/2 cups.
2. In small saucepan over
low heat, stir together barbecue sauce and honey. Heat through,
stirring occasionally, about 5 minutes. Set barbecue glaze aside,
keep warm or at room temperature before using. (If storing for more
than 2 hours, cover and refrigerate. Reheat gently before using).
3. Pat ribs dry with paper
towels and season generously with spice rub, using about 4-6 tablespoons
for each slab of ribs. Grill over indirect heat in a covered grill
or smoker for 1 1/2 to 2 hours. Turn ribs once during cooking, about
halfway through. Ribs are done when the meat is very tender (insert
a paring knife between ribs to determine); they will pull apart
fairly easily. About 20 minutes before ribs are done, baste heavily
with barbecue glaze. If you like your ribs extra sticky, baste again
10 minutes before removing from the grill.