Kansas City Back Ribs

• 4 pounds Pork Back Ribs
• 2 Tablespoons Each, Paprika And Chili Powder
• 1- 1/2 teaspoon Each, Salt And Packed Brown Sugar
• 1 teaspoon Each, Dry Mustard, Garlic Powder, Cayenne Pepper, Black Pepper
• 2 Tablespoons Vegetable Oil
• 2 cloves Garlic, Minced
• 2 Tablespoons Each, Paprika And Chili Powder
• 1 Tablespoon Dry Mustard
• 1/4 teaspoons Cayenne Pepper
• 2 cups Ketchup
• 1/2 cups Molasses
• 13 cups Cider Vinegar
• 3 Worcestershire Sauce
• 2 teaspoons Liquid Smoke

1. Stir together the ingredients for the rub spice mixture.
2. Rub the spice mixture on both sides of the ribs.
3. Wrap the ribs tightly in plastic wrap and refrigerate for 8 hours or overnight.
4. Preheat your BBQ grill to high heat and grease the grates.
5. Turn off a section and arrange the ribs over the unlit section.
6. Turn the other section(s) to low and cook the ribs for 2-3 hours, turning and rearranging the ribs every 30 minutes.
7. To make the barbeque sauce: heat oil in a medium saucepan over medium heat.
8. Add garlic and cook for 1 minute.
9. Add the spices and cook, stirring, 1 minute.
10. Add remaining ingredients and simmer gently, stirring often, for 30 minutes.
11. To serve, brush or spread the sauce on both sides of the ribs, and serve the remaining sauce on the side.

paprika, salt, garlic, vegetable oil, garlic, paprika, dry mustard, cayenne pepper, ketchup, molasses, vinegar, worcestershire sauce, liquid smoke

Taken from tastykitchen.com/recipes/main-courses/kansas-city-back-ribs/ (may not work)