Kansas City Spare Ribs

Cook the ribs low and slow as in 230 degrees or less for at least 6 hours. Rib Tips - 4 hours or 170 degrees. The ribs must be allowed to reach around 170 degrees minimum.

Use 8 oz. wood. 4 oz. when starting, 2 oz more after 1 hour, and 2 oz more after 2 hours.

RUB -
¼ cup packed brown sugar
¼ cup sweet paprika
3 Tablespoons black pepper
4 Tablespoons coarse salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

OR

SAUCE -
Yield: 6 cups.
Ingredients
2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon table salt
2 cups ketchup
1/2 cup yellow mustard
1/4 cup cider vinegar
1/3 cup Worchesteshir
1/4 cup lemon juice
1/4 cup steak sauce
1/4 cup dark molasses
1/4 cup honey
1 teaspoon hot sauce
1 cup dark brown sugar (you can use light brown sugar if that's all you have)
3 tablespoons vegetable oil or butter
1 medium onion, finely chopped
4 medium cloves of garlic, crushed or minced
can add 1 teaspoon of liquid smoke.

Secret ingredient. Add 2 tablespoons of tamarind paste..
Do this
1) In a small bowl, mix the chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses, honey, hot sauce, and brown sugar. Mix them, but you don't have to mix thoroughly.
2) Over medium heat, warm the oil in a large saucepan. Add the onions and saute until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes to extract their oil-soluble flavors. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.
2) Taste and adjust. Add more of anything that you want a little bit at a time.

You can use it immediately, but I think it's better when aged overnight. You can store it into clean bottles in the refrigerator for a month or two.

OR

2 cups Ketchup
* 1/2 cup Dark brown sugar, firmly packed (easier to use Turbinado if you have it)
* 1 tbsp Onion salt
* 1-1/2 tsp Celery seeds
* 1-1/2 tsp Garlic powder
* 1-1/2 tsp Chili powder
* 1 tsp Black pepper finely ground
* 1 tsp Cumin, ground
* 1/2 tsp Cayenne powder
* 1/4 cup White vinegar
* 2 tbsp Mustard, plain old yellow table type
* 1 tsp Lemon juice
* 4 tbsp Butter