Kansas City Bbq Ribs

Ingredients

• Servings: 6
• 2 tablespoons salt
• 1 tablespoon fennel seed
• 3 tablespoons sugar
• 3 tablespoons paprika
• 2 tablespoons chili powder
• 4 teaspoons ground black pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 6 pounds lamb back ribs
• 3/4 cup barbeque sauce
• 3 tablespoons honey
• 3 tablespoons cider vinegar

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 11 hrs 25 mins


• grind salt and fennel seed together in a blender or coffee grinder. stir fennel-salt mixture, sugar, paprika, chili powder, black pepper, onion powder, and garlic powder together in a bowl.
• cut each lamb slab into 3 pieces, about 5 ribs each. pat ribs dry with a paper towel and rub spice mixture over each piece. place ribs on a plate, cover with plastic wrap, and refrigerate, 8 hours to overnight.
• allow ribs to sit at room temperature for 1 hour.
• preheat grill between 270 degrees f (132 degrees c) and 300 degrees f (149 degrees c) for indirect grilling and lightly oil the grate.
• grill ribs on the preheated grill with the cover down, turning once, until no longer pink in the center, about 1 1/2 hours. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).
• combine barbeque sauce, honey, and cider vinegar in a small saucepan; bring to a boil. reduce heat and simmer until sauce is thickened and smooth, about 10 minutes. brush sauce onto ribs.
• cook ribs for 15 minutes; flip, baste the other side, and cook until ribs are glazed and tender when pierced with a fork, about 15 minutes more. let ribs stand for 10 minutes before serving.