Kansas BBQ Ribs

Ingredients:

Sauce

• 4 large cloves garlic, crushed
• 2 tbsp. chili powder
• 1/4 tsp cayenne pepper
• 1/4 tsp ground allspice
• 1.5 cups ketchup
• 0.5 cup apple cider vinegar
• 1/4 cup mustard
• 1/4 cup cane molasses
• 1/4 cup light brown sugar
• 1 tbsp Worcestershire sauce
• 2 tablespoons of vegetable oil

Ribs

• 2 layers of pork ribs from the brisket area, weighing 2.8-3.2 kg each.

Preparation:

1. Prepare the sauce:
   
   In a bowl, combine the garlic, chili powder, cayenne pepper, allspice, 1/2 teaspoon salt, and 1 teaspoon black pepper. In another bowl, combine the ketchup, 1 teaspoon water, vinegar, mustard, molasses, brown sugar, and Worcestershire sauce. In a medium saucepan over medium heat, heat the vegetable oil. Add the garlic mixture and cook, stirring, until the oil turns brick-red, about 1 minute. Add the ketchup mixture and bring to a gentle simmer; cook, whisking occasionally, for 30 minutes.
2. Ribs:
   
   Soak 1 heaping cup of wood chips (hickory, mesquite, or applewood) in water for at least 30 minutes. Preheat the grill to direct and indirect heat (approximately 250°F). For a charcoal grill, rake the coals to one side, or for a gas grill, turn on the burners on one side only. Cover the cooler side of the grate with aluminum foil. Close the lid.
3. Place the ribs meat-side down on a cutting board. Slide the tip of a knife between the bone and the membrane, then carefully remove the membrane. Sprinkle the ribs with 1 teaspoon each of salt and black pepper and rub on both sides. Drain the water from the wood chips.
4. On a charcoal grill, sprinkle wood chips directly onto the hot coals; if using a gas grill, place the wood chips in a wood chip grid and place it over direct heat. Place the ribs, meaty side up, on foil on the cooler side of the grill. Close the lid, increase the heat again, and cook the ribs, covered, for 3 hours (on a charcoal grill, adjust the vents or add more coals to maintain a consistent heat).
5. Remove the ribs from the grill and close the lid. Wrap each rib rack tightly in foil and return them to the cooler side of the grill, meaty side down; close the lid and roast for another 2 hours. Remove the ribs from the grill and carefully unwrap them.
6. Return to the cooler side of the grill, meaty side up; roast, generously brushing with sauce halfway through, until tender, about 1 more hour. Remove the ribs from the grill and let rest for a few minutes before slicing. Serve with the remaining barbecue sauce.