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Juicy BBQ Ribs the Kansas City Way, Smoked Low and Slow with Sticky Molasses Glaze

Juicy Bbq Ribs

These juicy BBQ ribs lean into the Kansas City tradition: a thick rack of pork spare ribs slathered with yellow mustard, dusted with a brown sugar and paprika rub, then smoked low and slow over hickory until the meat tugs cleanly from the bone. A sticky tomato-molasses glaze gets brushed on at the end, caramelizing into a deep mahogany lacquer that begs for napkins and cold drinks.
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Prep Time 25 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 55 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

  • 2 racks pork spare ribs, St. Louis cut about 3 lb each, membrane removed
  • 3 tbsp yellow mustard as a rub binder
  • 0.25 cup light brown sugar packed
  • 2 tbsp sweet paprika
  • 2 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cayenne pepper adjust to taste
  • 4 chunks hickory wood fist-sized, or 2 cups hickory chips
  • 1 cup ketchup for the glaze
  • 0.33 cup unsulphured molasses
  • 0.25 cup apple cider vinegar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp dark brown sugar for the glaze
  • 1 tsp smoked paprika for the glaze

Equipment

  • 1 smoker or charcoal grill with lid capable of holding 225 to 250 F
  • 1 instant-read thermometer
  • 1 sharp paring knife for removing the membrane
  • 1 small mixing bowl for the dry rub
  • 1 Small saucepan for warming the glaze
  • 1 basting brush
  • 1 heavy-duty aluminum foil

Method
 

  1. Flip each rack of ribs bone-side up. Slide a paring knife under the thin papery membrane along one bone, grab it with a paper towel, and peel it off in one piece. Trim any loose flaps of fat and meat for an even rack.
  2. Rub both sides of each rack with yellow mustard in a thin, even coat. This helps the rub stick and adds a faint tang.
  3. In a small bowl, combine the light brown sugar, sweet paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne. Whisk until uniform with no sugar clumps.
  4. Sprinkle the rub generously over both sides of the ribs, pressing it gently into the meat. Let the seasoned racks rest at room temperature for 30 minutes while you fire the smoker.
  5. Set up your smoker for indirect heat at 225 F. Add two chunks of hickory to the coals when the temperature stabilizes. If using a charcoal grill, bank the coals to one side and place a water pan opposite them under the ribs.
  6. Lay the ribs bone-side down on the cool side of the grate. Close the lid, vent the smoker slightly, and maintain 225 to 250 F. Smoke undisturbed for 3 hours, adding a fresh hickory chunk every 60 to 75 minutes.
  7. While the ribs smoke, make the glaze. In a small saucepan over medium heat, whisk the ketchup, molasses, apple cider vinegar, Worcestershire sauce, dark brown sugar, and smoked paprika. Simmer gently for 8 minutes until glossy and slightly thickened, then set aside.
  8. After 3 hours, lay each rack on a double sheet of heavy-duty foil. Wrap tightly and return to the smoker, bone-side down. Cook another 90 minutes until the meat has pulled back about a quarter inch from the bone tips and an instant-read thermometer slipped between the bones reads 198 to 203 F.
  9. Unwrap the ribs carefully, draining off any juices. Place them back on the grate, meat-side up, and brush a thick coat of the glaze over the top.
  10. Continue cooking unwrapped for 20 to 30 minutes, brushing on a second coat halfway through, until the glaze turns sticky, mahogany, and slightly tacky to the touch. Watch closely so the sugars do not scorch.
  11. Transfer the racks to a cutting board and tent loosely with foil for 10 minutes. Slice between the bones into individual ribs and serve with the remaining glaze on the side.

Notes

  • Look for a clean tug off the bone, not meat falling off. Falling-off-the-bone ribs are overcooked by traditional standards.
  • If you don't have a smoker, use a charcoal kettle with a two-zone fire and a foil packet of soaked hickory chips. Keep the ribs on the cool side.
  • Serve alongside coleslaw, baked beans, cornbread, and pickles. A glass of cold beer or sweet tea finishes the plate.
  • Leftover ribs reheat well wrapped tightly in foil at 275 F for about 25 minutes.