- 2 slabs pork spare ribs, 3 pounds each
- 2 cups brown sugar
- 1/2 cup dry mustard
- 2 tablespoon cayenne pepper
- 2 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 3 teaspoons freshly ground black pepper
If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours. I found this online via foodnetwork.com I made a few Texas style changes
Robert’s Ribs was originally published on myhoustonmajic.com
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