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Zarda Kansas City-Style
BBQ Spare Ribs

Helen Briscoe, Kenosha

3 lbs. pork spare ribs, cut in half
1/2 cup water
3/4 cup favorite barbeque sauce

For the dry rub:
1/4 cup packed brown sugar
1–2 tsp. salt
1 Tbsp. chili powder
1 Tbsp. black pepper
1/2 tsp. ground allspice
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. celery salt
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin

Preheat grill to medium. Combine ingredients for dry rub in a small bowl; sprinkle over ribs and rub into meat, turning to coat ribs evenly. Center half of the ribs in single layer on a sheet of heavy-duty aluminum foil.  Bring up foil sides; double fold top and one end. Through the open end, add water. Double fold the remaining open end to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Grill 45–60 minutes in covered grill. Carefully remove ribs from foil; place ribs on grill and brush with barbeque sauce. Continue grilling 10–15 minutes, brushing with sauce and turning every 5 minutes.

 


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