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Kansas City-Style Baby Back Ribs
Slow-smoked baby back ribs with a sweet paprika rub, wrapped until tender and glazed with sticky tomato-molasses barbecue sauce.
- Sticky lacquered barbecue glaze
- Tender, not falling-apart
- Works on charcoal or smoker
Kansas City barbecue is famous for its sweet, smoky, saucy ribs, and this is our backyard method for nailing them on a smoker or a charcoal grill. A brown sugar and paprika rub builds a deep mahogany bark, a spell wrapped in foil makes the meat tender and a final round of sauce turns sticky and lacquered over low heat. We test doneness with the bend test rather than the clock, since every rack is a little different. Plan an afternoon, keep the lid closed and let the smoke do its work.
Instructions
Pat the ribs dry. On the bone side, slide a butter knife under the thin silvery membrane at one end, grip it with a paper towel and peel it off in one piece.
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