KANSAS CITY-STYLE RIBS
Our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour., For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 5-6 minutes. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat., Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat until ribs are tender, 1-1/4 to 1-3/4 hours., Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, until browned, 8-10 minutes, turning and basting occasionally with remaining sauce.
Nutrition Facts : Calories 453 calories, Fat 18g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 452mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 1g fiber), Protein 31g protein.
RIBS WITH KANSAS CITY BARBECUE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 7h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Make the sauce: Combine the garlic, chili powder, cayenne, allspice, 1/2 teaspoon salt and 1 teaspoon black pepper in a bowl. Whisk the ketchup, 1 cup water, the vinegar, mustard, molasses, brown sugar and Worcestershire sauce in a separate bowl. Heat the vegetable oil in a medium saucepan over medium-high heat. Add the garlic mixture and cook, stirring, until the oil turns brick red, about 1 minute. Add the ketchup mixture and bring to a gentle simmer; cook, whisking occasionally, 30 minutes.
- Make the ribs: Soak 1 heaping cup hickory, mesquite or apple-wood chips in water, at least 30 minutes. Prepare a grill for indirect cooking over medium-low heat (about 250 degrees F): On a charcoal grill, bank the coals to one side; on a gas grill, turn on only one side of the burners. Cover the grate on the cooler side of the grill with aluminum foil. Close the grill lid. Position the ribs on a cutting board, meat-side down. Slip a small knife between the bone and membrane, then gently pull off the membrane. Sprinkle the racks with 1 teaspoon each salt and black pepper on both sides. Drain the wood chips. For a charcoal grill, scatter the chips directly over the hot coals; for a gas grill, put the chips in a smoker box and position over direct heat. Put the ribs meat-side up on the foil on the cooler side of the grill. Close the grill lid; bring the temperature back up and cook the ribs, undisturbed, 3 hours. (For a charcoal grill, adjust the vents, or add more hot, ashed-over coals as needed to maintain consistent heat.) Remove the ribs and close the lid. Wrap each rack tightly in foil, then return to the cooler side of the grill, meat-side down; close the lid and grill 2 more hours. Remove the ribs and carefully unwrap. Return to the cooler side of the grill, meat-side up; cook, basting generously with the sauce halfway through, until the meat is tender, about 1 more hour. Remove the racks and let rest a few minutes before slicing. Serve with the remaining sauce. Photograph by Con Poulos
KANSAS CITY STYLE PORK RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT4h15m
Yield 4 large/8 small portions
Number Of Ingredients 21
Steps:
- Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, 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.
- 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.
- In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
- 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.
- 3 cups
NEELY'S KANSAS CITY STYLE PORK RIBS
The Neeley's have a cooking show on Food Network, and I love their recipes. If you love ribs like I do, you have got to TRY THESE!!! These ribs have some spice to them, so if you are making them for the kiddos or for those that don't like spicy food, reduce the amount of cayenne pepper to your liking. PLEASE NOTE: The preparation time does not include the time it takes for the ribs to sit in the fridge with the rub on (1-24 hrs.) ALSO: It takes 3-4 hours, depending on whether you slow cook them on the grill or in the oven.
Provided by Lindas Busy Kitchen
Categories Pork
Time 4h15m
Yield 4 large or 8 small
Number Of Ingredients 21
Steps:
- Dry Rub:.
- Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, 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.
- 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.
- Kansas City Barbeque Sauce:.
- In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
- 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.
- Makes 3 cups sauce.
KANSAS CITY SLOPPY RIBS (INCLUDES AN AWESOME DRY RUB RECIPE)
These are the BEST ribs. I think the fact that you use an awesome dry rub and make homemade BBQ sauce is a factor. I am posting the BBQ sauce separately (all recipes from Cheryl and Bill Jamison's book, "Smoke and Spice", a James Beard award winning cookbook). Try these! You won't regret it. I use the dry rub for so much more than just these ribs...great for gift giving in holiday baskets also...the rub is incredible.
Provided by Epi Curious
Categories Pork
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- The night before you plan to grill, combine the rub ingredients in a bowl. Apply about one-third of the rub evenly to the ribs, reserving the rest. Place the slabs in a plastic bag and refrigerate them overnight.
- Before you begin to barbecue, take the ribs from the refrigerator. Sprinkle the ribs lightly but thoroughly with rub, reserving the rest of the mixture. Let the ribs sit at room temperature for 30 to 40 minutes.
- Smoke the ribs, or grill them, turning and sprinkling them with more dry rub about halfway through cooking. In the last 45 minutes of cooking, slather the ribs once or twice with Struttin' Sauce (recipe posted separately).
- Allow the ribs to sit about 10 minutes before serving with more sauce alongside.
- Note: cooking time is approximate grilling time. Since not everyone has a smoker, I allowed for that -- smoking will take much longer. I also like to parboil the ribs a bit before grilling as it makes them more tender -- obviously before marinating and applying any rub.
Nutrition Facts : Calories 1872.7, Fat 143.5, SaturatedFat 45.9, Cholesterol 484.7, Sodium 3450.4, Carbohydrate 47.3, Fiber 5.3, Sugar 36.9, Protein 96.3
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