Kansas City-Style Pork Spareribs with Weber Tangy Barbecue Sauce

For the ribs:

3 tbs Kosher salt

2 tbs Hungarian paprika

1-1/2 tbs ground cumin

1 tbs ground Mediterranean oregano

2 tsp onion powder

1 tsp garlic powder

1 tsp freshly ground black pepper

1/2 tsp allspice

1/2 tsp ground cinnamon

3 to 4 slabs pork spareribs, about 2 pounds each

For the sauce:

1/2 cup chopped celery

3 tbs chopped onion

2 tbs butter

1 cup catsup

1/4 cup lemon juice

2 tbs sugar

2 tbs vinegar

1 tbs Worcestershire sauce

1 tsp dry mustard

Dash pepper

In a small bowl combine salt, paprika, cumin, oregano, onion powder, garlic powder, pepper, allspice, and cinnamon. Rub seasoning mix onto ribs, pressing into surface. Place ribs in jumbo resealable plastic bag. Close bag and marinate in refrigerator 2 hours.

Place ribs in centre of cooking grate. Grill 1 to 1-1/2 hours or until tender. Meanwhile, make the sauce: In a skillet cook celery and onion in butter until tender. Add remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 15 minutes.

Brush ribs with Weber Tangy Barbecue Sauce during last 20 minutes of grilling time. Cut into 2- or 3-rib portions. Serve with remaining heated sauce, if desired.

Makes 8 to 10 servings.

Recipe courtesy of Barbecue Online