Kansas City Ribs . . .

These ribs can be oven roasted (wrapped in tin foil for the first half) or better still, grilled very slowly on the barbecue, offset from the direct heat (heat on one side, ribs on the other).

Most important, keep the heat as close to 200º as possible, and 9 pounds of back ribs should take approximately 5 hours to cook.

We use quality charcoal in a large barbecuse adding water soaked apple wood chips several time through the process.

To finish, slather the ribs in the sauce of your choice (ours is comprised of molasses, commercial barbecue sauce, apple sauce, garlic, hoisin sauce and apple cider vinegar) and

place directly under a broiler for several minutes, or until sauce is cooked sticky and bubbling.

Serve with rice and/or cole slaw.