Adam Perry Lang, chef, restaurateur and barbecue fanatic; founder of Daisy May's BBQ; and author of Serious Barbecue, BBQ25 and, most recently, Charred and Scruffed.
"Kansas City-style ribs are known for their sweet, sticky sauce, but my goal is always to build layers of flavor," says Adam. Here, those layers include a piquant garlic marinade, a tangy cider vinegar mop, and a deeply savory spice rub bolstered by brown sugar, paprika, mustard and even hints of ginger. Only then comes the signature sauce. But be careful: "Barbecue sauce can burn quickly," Adam explains. "I avoid that by mixing in equal amounts of water with it. Then I brush it onto the ribs for the last 30 minutes of cooking, until it becomes a nice shiny glaze." This recipe calls for tender baby back ribs (aka loin back ribs), but you may also substitute spareribs, as long as you remember to add an additional 2 hours to your cook time.
Serve it with: Onion rings and a tangy green apple, cabbage and caraway cole slaw.
Pro tip: "One of my tricks is to use an herb brush for basting. They're easy to make: Just tie a bundle of sprigs onto the handle of a wooden spoon or dowel. Rosemary, thyme and sage are all great. The herbs add flavor to everything and give meat a subtle herbaceous overtone, the work of basting engages you and eventually the herbs can be a garnish.
Photograph by Simon Wheeler.