I finally found a great use for the coconut sugar! Because it does have a slightly vinegar taste to it I don’t really like the coconut sugar in baked food (or at least not as a donut glaze lol). It makes for a great sweet addition to a BBQ dry rub.
Adapted from thefoodnetwork.com
- 2 slabs pork spare ribs – 3 pounds each
- 2 cups coconut sugar
- 1 tablespoon chili pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
Remove the thin white membrane off of the bone-side of the ribs. Mix together the coconut sugar, chili powder, paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
Make a batch of Kasas City BBQ Sauce.
If cooking on the grill place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender – about 3 to 4 hours.
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.
Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.