Makes 4 racks of ribs.

4 racks baby back ribs
3/4 cup firmly packed dark brown sugar
1/4 cup mild New Mexico red chile powder
1/4 cup mild paprika
2 1/2 tablespoons kosher salt
2 1/2 tablespoons freshly-ground black pepper
1 tablespoon granulated onion
1/2 tablespoon granulated garlic
1/2 teaspoon cayenne pepper
Kansas City Barbecue Sauce (below)

Remove membrane from back of ribs. Combine sugar, Chile powder, paprika, salt, pepper, onion, garlic and cayenne together and rub about 2/3 of the mixture well into the ribs. Wrap in plastic and refrigerate overnight.

The next day, rub remaining mixture well into the ribs. Slow-smoke for about 3 hours, until rub is fully caramelized onto outside of ribs.

Brush the ribs with Kansas City Barbecue Sauce and continue to smoke for at least 1 more hour.

Kansas City Barbecue Sauce
1 cup cola
1 cup tomato sauce
1/2 cup firmly packed dark brown sugar
1/2 cup dark molasses
1/2 cup white vinegar
1 (6 ounce) can tomato paste
1/4 cup sweet butter
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 tablespoon dry mustard
1 tablespoon mild New Mexico red chile powder
1/2 tablespoons kosher salt
1/2 tablespoon freshly-ground black pepper
1 tablespoon wasabi powder
1 tablespoon summer savory
1 tablespoon marjoram
1 tablespoon granulated garlic
1 tablespoon onion powder
2 dashes Tabasco® Habanero Sauce

Mix all ingredients together and simmer over low heat until thick enough to coat the back of a metal spoon.

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