Delicious and tender pork back ribs seasoned and cooked just like they would be if they came from Kansas City themselves.
- 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.
- 2. Place lid on jar and shake jar to combine thoroughly. Set spice rub aside. Makes about 1 1/2 cups.
- 3. 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).
- 4. Pat ribs dry with paper towels and season generously with spice rub, using about 4-6 Tablespoons for each slab of ribs.
- 5. 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.
- 6. Ribs are done when the meat is very tender; they will pull apart fairly easily. About 20 minutes before ribs are done, baste heavily with barbecue glaze.