Kansas City Sticky Ribs on a Charcoal Grill
From Cook's Country
We knew we wanted our Kansas City Sticky Ribs recipe to feature pull-apart, tender ribs that didn’t take all day to prepare, so we chose to use meaty spareribs that had already been trimmed of excess cartilage and fat. We infused our ribs with smoky flavor by positioning them and the charcoal at opposite ends of the grill, and tenting the ribs with foil to effectively “steam" them. This way, the ribs cooked faster than if left uncovered, and caught the smoke as it circulated. And to maintain our Kansas City Sticky Ribs’ moisture, we completely wrapped the ribs in foil during the last hour of cooking.
Serves 4 to 6
Buy St. Louis-style racks, which are more manageable than untrimmed pork ribs. We prefer our sauce recipe (see related recipe), but store-bought works, too (Texas Best and Bull’s-Eye are our favorites). If you're not keen on tending a grill for 4 hours, our ribs will still taste good even if they spend the last 2 hours of cooking in your oven, see optional step 6.
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