Kansas

These low-and-slow ribs are a perfect example of the style of barbecue that's famous in these parts.

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Molasses is key-it gives the sauce its signature sweet flavor and thick texture. St. Louisstyle sauce is thinner and tangier, and BBQ connoisseurs can spot the difference from a mile away.

RIBS WITH KANSAS CITY BARBECUE SAUCE

ACTIVE: 1 hr I TOTAL: 7 hr I SERVES: 4 to 6

FOR THE SAUCE

4 large cloves garlic, smashed

2 tablespoons chili powder

¼ teaspoon cayenne pepper

¼ teaspoon ground allspice

Kosher salt and freshly ground black pepper

1½ cups ketchup

½ cup apple cider vinegar

¼ cup yellow mustard

¼ cup molasses

¼ cup packed light brown sugar

1 tablespoon Worcestershire sauce

2 tablespoons vegetable oil

FOR THE RIBS

2 4- to 5-pound racks pork spareribs

Kosher salt and freshly ground black pepper