Missouri Barbecued Ribs

Missouri barbecue walks the line between the vinegar tang of the Carolinas and the sweet, thick sauces of Kansas City. This recipe plants itself right in that territory with an apple cider vinegar base loaded with chili powder, toasted cumin, paprika, and dry mustard, then sweetened just enough with brown sugar and honey.

The marinade doubles as a basting sauce. Shake it up in a jar, brush it generously over the pork ribs, and let them sit for 4 to 6 hours. That long soak in vinegar and spices tenderizes the surface and builds flavor deep into the meat.

On the grill, brush with more sauce every 15 to 20 minutes. Each coat caramelizes over the last, building a sticky, spicy, tangy bark that shatters when you bite through it.

Pro Tips

• Toast the cumin seeds in a dry skillet before grinding. It takes 2 minutes and dramatically deepens the smoky, earthy flavor.
• Grill over indirect heat. Direct flame will char the honey and sugar in the marinade before the ribs cook through.
• Heat the remaining sauce on the stovetop before serving alongside. Never serve sauce that touched raw meat without boiling it first.
• Let the ribs rest 10 minutes after grilling. The juices redistribute and the meat pulls cleaner from the bone.

Variations

• Add a tablespoon of smoked paprika instead of regular for a deeper smoke flavor without a smoker.
• Stir a few tablespoons of ketchup or tomato paste into the sauce for a thicker, more Kansas City-style coating.
• Use the same marinade on chicken thighs or pork shoulder for equally good results.