Superbowl Eats - Kansas City Chiefs edition

Before Patrick Mahomes came to town and started lighting up Arrowhead Stadium, Kansas City was known mostly for its BBQ. Kansas City-style barbecue is meat rubbed with spices, slow-smoked, and served with a sweet, tangy, thick tomato-based sauce. With the defending Superbowl champion Chiefs playing the Tampa Bay Buccaneers at Superbowl LV, it's a perfect opportunity to make a batch of  KC-style baby back ribs. For those more interested in the food, the halftime show, and the commercials than in the Big Game, I would still suggest paying close attention to the Chiefs' number 16. The Chiefs have playmakers at running back, at tight end, and at wide receiver, but everything about this team starts with Mahomes. Only four years in the league, he already transcends the game with his passing, his athleticism, and his ability to make big plays when needed - think Michael Jordan if he were playing quarterback. For the past decade, Tom Brady has been the Whole Fucking Show as far as the NFL is concerned. With a win on Sunday against Brady's Bucs, Mahomes will become the New Fucking Show. So sit back, grab a rib, and bear witness to the Next Big Thing in sports.

Ingredients

2 900 g racks of baby back pork ribs
350 g ketchup
90 g yellow mustard
80 g molasses (not blackstrap)
80 g light or dark brown sugar, divided into 35g and 45g portions, packed
80 g chopped onion
40 g sweet paprika
35 g chili powder
15 g tablespoon salt
2.5 g teaspoon cayenne pepper
120 mL cider vinegar
40 mL Worcestershire sauce
30 mL vegetable oil
5 mL liquid smoke (optional)
6 garlic cloves, finely chopped
hot sauce, to taste

1. Preheat oven to 162°C. Line a large heavy rimmed baking sheet with aluminum foil and place the ribs side by side on it.
2. Whisk together the chili powder, paprika, salt, pepper, cayenne, and the smaller portion of brown sugar in a bowl and rub the mixture onto both sides of the ribs. Let the ribs stand, with the meaty sides up, at room temperature, for an hour. When the oven is ready, cover the baking sheet tightly with foil and bake for 1.5 hours.
3. In a heavy pot, cook the onion in the vegetable oil over medium-low heat, covered, for about 10-15 minutes until tender, stirring occasionally. Add the garlic and cook, stirring for a minute. Add remaining ingredients, including remaining brown sugar, and simmer, uncovered, stirring occasionally, for 15 minutes. Let the sauce cool slightly and purée it in a food processor. Once done, set aside a cup of the sauce for serving.
4. Remove the foil cover and turn the rib racks over so the bone ends curve up, then baste ribs with pan juices and spread generously with some of the sauce. Continue to bake, uncovered for 30 minutes. Turn racks over, then baste again with pan juices and top with more sauce. Continue to bake for about 30-45 minutes until the meat is tender when pierced with a small knife.
5. Broil the ribs for 2-3 minutes, meaty sides up, until they're browned. Serve them with reserved sauce.