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Kansas City Sloppy Ribs

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CATEGORY CUISINE TAG YIELD
Meats Philadelphia 1 servings

INGREDIENTS

1 c Packed brown sugar
1/2 c Paprika
2 1/2 tb Ground black pepper
2 1/2 tb Salt
1 1/2 tb Chili powder
1 1/2 tb Garlic powder
1 1/2 tb Onion powder
1 ts Ground red; (cayenne) pepper (up to 2)
3 Full slabs of pork spareribs; "St. Louis cut", (trimmed of the chine bone and brisket flap), preferably 3 pounds each or less
Sweet; tomato-based barbecue sauce

INSTRUCTIONS

The night before you plan to barbecue, combine brown sugar, paprika, black
pepper, salt, chili powder, garlic powder, onion powder and red pepper.
Apply about a third of the spice mixture evenly to ribs, reserving
remainder. Place ribs in a plastic bag; refrigerate overnight.
Before you begin to barbecue, sprinkle ribs lightly but thoroughly with
spice mixture, reserving remainder. Let ribs sit at room temperature for 30
to 40 minutes.
Prepare smoker, bringing the temperature to 200-220 degrees. Transfer ribs
to smoker. Cook about 4 hours, turning and sprinkling ribs with spice
mixture after about 2 hours. In the last 45 minutes of cooking, slather
ribs once or twice with barbecue sauce.
When ready, the meat will bend easily between the ribs, and the sauce will
be gooey and sticky. Allow slabs to sit for 10 minutes before slicing them
into individual ribs. Serve with more sauce on top or on the side and
plenty of napkins. Yield: 6 servings.
Adapted from "Smoke and Spice."
© 1998 Philadelphia Newspapers Inc.
Posted to bbq-digest by Sherman Watkins <SWatkins@24hourfit.com> on Jul 28,
1999, converted by MM_Buster v2.0l.

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