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Kansas City Sticky Ribs on a Gas Grill

From

June/July 2006

Kansas City Sticky Ribs on a Gas Grill

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 the ribs with smoky flavor by tenting them with aluminum foil to catch the smoke and effectively cause them to “steam." This covering also cut down on preparation time.

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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