Kansas City Barbecued Spare Ribs #SundaySupper

Kansas City Barbecued Spare Ribs

Welcome to another #SundaySupper! The theme for this week is, very appropriately, Labor Day. I hope everyone is enjoying their Labor Day weekend and getting to relax and enjoy some delicious grub.

barbecue spare ribs

spare ribs on the grill

Personally, I am LOVING the return of college football, and we are definitely grilling tomorrow. For this week’s post I chose these amazing spare ribs we made a few weeks ago. Grilling and barbecuing are somewhat synonymous with Labor Day, so I thought these would be most fitting. They are simple and basic, yet authentic and delicious.

Kansas City Barbecued Spare Ribs

I’m more experienced with baby back ribs or beef ribs, so I wanted to make a point to broaden my horizons a little. I was a tad nervous about how these would do, but have no fear, we were very pleased with how these spare ribs turned out. We did them low and slow on the charcoal grill, basted with a homemade Kansas City barbecue sauce (yes, the homemade version of *that one* – way better than store-bought, by the way), and they were quite tasty! Smoky, full-flavored, tender, amazing. So enjoy your Labor Day (or at least get paid overtime, right?) and happy grilling to you all! Oh, and be sure to check out the rest of the #SundaySupper posts I have linked below the recipe!

we ate our spare ribs!

{One year ago: Strawberry Scones with an Almond Glaze}

Source: Spice Rub heavily adapted from Sauces, Rubs and Marinades by Steven Raichlen
Kansas City Barbecue Sauce adapted from Wife of a Chef’s Blog

3 tbs brown sugar
3 tbs granulated sugar
3 tbs smoked paprika
2 tbs kosher salt
1 tbs onion powder
1 tbs celery salt
1/2 tbs freshly ground black pepper
1/2 tbs ancho chile powder
1/2 tsp mustard powder
1/4 tsp poultry seasoning
1/4 tsp ground ginger
A pinch of ground allspice
A pinch of cayenne
1 rack of St. Louis spare ribs, trimmed of silver skin

2 cups ketchup
2 tsp mustard powder
2 tsp garlic powder
1 tbs liquid smoke
4 tsp cider vinegar
1 tbs worcestershire sauce
1 tbs molasses
1/2 cup brown sugar
1 tbs your favorite barbecue rub or seasoning, commercial or homemade

Combine all the spices in a small bowl. Mix well with your fingers. Place the ribs on a large plate. Sprinkle the rub onto both sides of the ribs. Pat it in well. Wrap the ribs on the plate in plastic wrap and stick in the refrigerator for about 4 hours. Bring them out about 30 minutes before you grill them.
Set a few handfuls of hickory wood chips soaking in a bowl of water 30 minutes before you start grilling.
Preheat the grill to low. We use a charcoal grill, which I firmly believe is best for low and slow barbecue. On my small-ish grill, low is 25 briquettes. When coals are ready, push them onto one-half of the lower grate and place a drip pan on the other half. Place a handful of drained wood chips on top of the coals. Oil the top grill grate, then place the ribs on the grate over the drip pan. Close the lid, making sure the vent on the lid is only a quarter of the way open.
Replenish with 7-8 briquettes and a half a handful of wood chips every half an hour. Continue until meat has pulled back from the ends of the bones a quarter inch, about 2 1/2 hours. When they are approaching completion, throw on some extra briquettes to raise the heat level. In the last half hour or so of cooking, brush some sauce on the ribs. Then replace the lid for the remainder of cooking time to let the glaze lacquer.
Start the barbecue sauce as soon as the ribs are on the grill. In a medium saucepan, combine all the sauce ingredients. Heat over medium-low and cook, stirring occasionally, for about 10 minutes to let the sugar dissolve. Shut off the heat. Set aside about 1/2 a cup for glazing the ribs.
When ribs are done, remove and let them rest on a cutting board for about 5 minutes. Slice them into individual ribs; I’ve found that a serrated knife works best. Serve with the barbecue sauce and a bunch of napkins.

Here’s the rest of the #SundaySupper posts!

Refreshing Drinks

Hibiscus Flower Margaritas from La Cocina de Leslie
Cherry Bourbon Lemonade from The Girl In The Little Red Kitchen
Mint Sweet Tea from Supper for a Steal
Pineapple soda floats from Healthy. Delicious.

Amazing Appetizers and Sides

Hatch, Chive & Chevre Figs from Shockingly Delicious
Grilled Corn Salad with Honey-Lime Dressing from girlichef
Cucumber Cups from Hezzi-D’s Books and Cooks
Oven Roasted Corn on the Cob from The urban Mrs
Stuffed Baby Sweet Pepper from Country Girl In The Village
Layered Nachos from Mama’s Blissful Bites
Grilled Peach Salad from Curious Cuisiniere
Caramelized Onion Relish from What Smells So Good?
Strawberry and Chicken Pasta Salad from Peanut Butter and Peppers
Chorizo and Cheese Jalapeno Poppers from I Run For Wine
Honey Peach Muffins from Mess Makes Food
Spicy Bacon Popcorn from Nik Snacks
Sausage Rolls from Food Lust People Love
Deviled Eggs Stuffed With Garlic Guacamole from Sue’s Nutrition Buzz
Tortellini Caprese Salad from Webicurean

Enviously Good Entreés

Grilled Swordfish Kabobs with Sun-Dried Tomato & Olive Salsa from La Bella Vita Cucina
Grilled Teriyaki Chicken Skewers with Homemade Teriyaki from Juanita’s Cocina
Beer Brined BBQ Chicken from Jane’s Adventures in Dinner
Kansas City Barbecued Spare Ribs from The Texan New Yorker
Grilled Italian Turkey Burgers from Table for Seven
Red Wine Burgers with Caramelized Onion and Goat Cheese from Neighborfood
Red, White & Blue Spicy Burgers from Daily Dish Recipes
Deluxe Pizza Burgers from Foxes Love Lemons
Stir-Fry Rice with Turkey Bacon and Eggs from Basic N Delicious
Grilled Herb Shrimp from Magnolia Days
Tropical Shrimp Kabobs from Cindy’s Recipes and Writings
Spicy Sea Scallop Skewers with Mint Yoghurt Sauce from Soni’s Food
Proscuitto & Spinach Macaroni and Cheese from Family Foodie

Delicious Desserts

Old-Fashioned Pineapple Up-Side-Down Cake from The Foodie Army Wife
Egg Free Chocolate Mousse from That Skinny Chick Can Bake
Banana Cream Pie Cupcakes from A Kitchen Hoor’s Adventures
Fresh Raspberry Bran Muffins from Killer Bunnies, Inc
Peach Cheesecake Crumb Bars from Chocolate Moosey
Peanut Butter Cream Pie with a Pretzel Crust from Cookin’ Mimi
S’mores Brownies from Alida’s Kitchen
Ice Cream Granola Truffles from Vintage Kitchen Notes
Strawberries with Red Wine Reduction and Whipped Cream from Crazy Foodie Stunts
Peach Kuchen {#Dairyfree} from The Not So Cheesy Kitchen
Raspberry Lime Cupcakes from Treats & Trinkets
Summer Berry Chocolate Cake from Happy Baking Days
Peanut Butter Vegan Dreams from NinjaBaking.com
Red, White & Blue Jello Parfaits from In The Kitchen With KP
Richest Ever Chocolate Pound Cake with an Orange Ganache from Eat, Move, Shine
Caramel Brownies from Pies and Plots
Red, White & Blue Greek Yogurt Cheesecake Dip Trio from Cupcakes & Kale Chips

48 responses to “Kansas City Barbecued Spare Ribs #SundaySupper

  1. Pingback: Grilled Herb Shrimp With Chimichurri Sauce | Magnolia Days

  2. Pingback: S'mores Brownies #SundaySupper - Alida's Kitchen

  3. Pingback: Tropical Shrimp Kabobs for #SundaySupper | Cindy's Recipes and Writings

  4. Pingback: Red White and Blue Burgers for Labor Day Sunday Supper | Daily Dish Recipes

  5. Pingback: Hatch, Chive & Chevre Figs — Shockingly Delicious

  6. Pingback: Red, White, and Blue Jello Parfaits #SundaySupper - In The Kitchen With KP : In The Kitchen With KP

  7. Pingback: Pineapple Soda Floats for #SundaySupper - Healthy. Delicious.

  8. Pingback: Grilled Teriyaki Chicken Skewers with Homemade Teriyaki Sauce ~ Labor Day #SundaySupper! | Juanita's Cocina

  9. Pingback: Caramel Brownies | Pies and Plots

  10. Pingback: Cherry Bourbon Lemonade #SundaySupper | The Girl in the Little Red Kitchen

  11. Pingback: Peach Cheesecake Crumb Bars | Chocolate Moosey

  12. Oh, boy, your ribs look terrific! The hubby would love if I made these every week! Enjoy your holiday weekend!

  13. Pingback: Caprese Tortellini Salad #SundaySupper | Webicurean

  14. Pingback: Raspberry Bran Muffin Recipe | Killer Bunnies, Inc

  15. Love that you made your own rub and sauce! Gorgeous Julie!

  16. My mouth is watering over these ribs! I will have to try the rub and sauce. I don’t have a charcoal grill but will try to figure something out with my gas grill or oven.

    • Texan New Yorker

      Thanks! I know there are ways to make ribs like this in the oven or on a gas grill, I just have no occasion to find out, because my hubby will literally barbecue in just about ANY weather conditions. Including when it’s 18 degrees F out!

  17. Diana @EatMoveShine

    Wow, those look delicious! What amazing spices and flavors you’ve included in your rub and sauce, too!

  18. Now we are talking. Ribs sounds fabulous and yours look amazing! Yum!

  19. Great recipe for this long weekend.

  20. Ribs….soooo yummy. Just give me a napkin and a bib and I’d be happy!

  21. Pingback: Grilled Peach Salad #SundaySupper » Curious Cuisiniere

  22. Those are some GAWGEOUS ribs, and with homemade bbq sauce on top? Yummmmm

  23. I love ribs, yours look very tender and juicy!

  24. mmmmm. . . .ribs. I like them prepared anyway and these look amazing!

  25. Yum… ribs! My boys absolutely love ribs, so we make them often in our house. Yours look incredible and I LOVE that you made your own BBQ sauce!

  26. Pingback: Stuffed Baby Sweet Peppers {for #SundaySupper Labor Day Party} | Country Girl in the Village

  27. Pingback: Rhubarb Jam Tart | The Texan New Yorker

  28. Pingback: Peanut Butter Cream Pie with a Pretzel Crust #SundaySupper

  29. Pingback: Deluxe Pizza Burgers #SundaySupper

  30. Pingback: Cucumber Cups #SundaySupper - Hezzi-D's Books and Cooks

  31. Magnificent Post with Recipe Here

  32. Pingback: Game Day Grub Recipe Round-Up | The Texan New Yorker

  33. Pingback: Southwestern Turkey Sliders #SundaySupper | The Texan New Yorker

  34. Pingback: Blueberry Barbecue Chicken | The Texan New Yorker

  35. Pingback: Red, White & Blue Greek Yogurt Cheesecake Dip Trio - Cupcakes & Kale Chips

  36. Pingback: Pineapple Soda Floats for #SundaySupper | Healthy. Delicious.

Leave a Reply

Your email address will not be published. Required fields are marked *