Kansas City-Style BBQ Ribs

Step 1Preheat the oven to 300˚F. Combine the salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, and 1 tablespoon brown sugar in a medium bowl.

Step 2Flip the ribs bone-side up and use a paring knife to loosen the membrane, then pull off the membrane. Rub the spice blend on both sides of each rack of ribs. Wrap each rack individually in a double layer of foil and place the racks on 2 rimmed baking sheets. Bake the ribs until the meat easily pulls apart with a fork but the racks still hold together, 2 hours 15 minutes to 2 1⁄2 hours.

Step 3Meanwhile make the sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring frequently, until soft, 2 to 3 minutes. Reduce the heat to low and stir in the ketchup, molasses, vinegar, mustard, Worcestershire sauce, and the remaining 1⁄3 cup brown sugar. Allow to simmer, stirring occasionally, until slightly thickened, about 20 minutes. Let cool, then puree in a blender or with an immersion blender. Transfer 2⁄3 cup of the sauce to a small bowl for brushing and transfer the rest to another medium bowl for serving. Refrigerate both until ready to use.

Step 4When the ribs are finished roasting, preheat a grill to medium and oil the grates. Unwrap the ribs and brush each side with 2 to 3 tablespoons of the reserved 2⁄3 cup sauce. Grill the ribs meat-side down until they release easily from the grill and are well marked, 3 to 4 minutes. Flip and continue grilling until well marked on the other side, 2 to 3 minutes. (Alternatively, you can finish the ribs under the broiler: Brush with the sauce as directed, then broil, meat-side up, on a foil-lined baking sheet until charred in spots, about 5 minutes. Brush with more sauce and continue broiling until bubbling, about 3 more minutes.)

Step 5Transfer the ribs to a cutting board and generously brush each rack with more sauce. Slice into ribs. Serve with the remaining sauce on the side.