Friday, July 1, 2011

Kansas City BBQ Rib (Pork)

My favorite kind of ribs are the kind that are spicy and sweet at the same time...oh, and sticky. They've GOT to be sticky...that's why Kansas City Ribs are my favorite. They're rubbed down with a spicy mix of sugar, paprika, chili powder and salt and then left to marinate in those spices. Next, they are slathered with a thick, sweet sauce and slow cooked on a BBQ. Ideally, they are smoked, but most of us don't have those in our backyards, I'd a grill does just fine. In my opinion, the charred edges with the spicy, sweet mix or the rub/sauce makes for an excellent dining experience. This is the recipe I used last week when I made Brian and I our 4th of July ribs. The recipe is adapted from my American Regional Cuisine textbook from culinary school.


4 Pounds Pork Spareribs

For the dry rub: (Combine in a small bowl)
1/2 C. Granulated Sugar
1/4 C. Paprika
1 T. Black Pepper
1 T. Celery Salt
1 T. Kosher Salt
1 1/2 T. Chili Powder
1 T. Garlic Powder
1 1/2 T. Onion Powder
1 t. Cumin
1/4 t. Cayenne

For the Sauce: (Combine in a saucepan, heat to boiling, reduce & simmer 1 hour. Cool)
2 C. Ketchup
1/2 C. Cider Vinegar
1/2 C. Dark Brown Sugar
1/3 C. Molasses
1/2 t. Chili Powder
1/2 t. Ground Ginger
1/8 t. Allspice
1/8 t. Paprika
1 T. Garlic Powder
1 T. Yellow Mustard
1/4 C. Water
Kosher Salt, To Taste

1. Prepare the meat by removing any excess fat and the membrane from the ribs.
2. Using your hands, massage the dry rub mixture into the ribs. Make sure all surfaces of the meat are covered and seasoned liberally. Allow to rest in the fridge for at least 6 hours-up to 24 hours is fine.
3. Preheat grill to 200 degrees.
4. Combine all of the sauce ingredients in a sauce pan. Allow to boil then cool. Set aside a small amount for dipping. (Amount is up to you, depending on how saucy you like your ribs!)
5. Using a pastry brush/BBQ mop, liberally brush the sauce onto your ribs.
6. Cook using the low heat for 2 hours mopping with sauce and turning as needed.*

*I didn't have this much time, so I raised the heat a bit and cooked them for 1/2 hour. The meat wasn't as tender as it would have been with the long, low heat, but they were just fine and had some delicious charring on the edges. Alternately, you could bake these in a 350 degree oven for about an hour.


Kristina Brown said...

You are welcome to come down and use our smoker =) And yes, we specifically built our outdoor kitchen AROUND the smoker, lol

Lisa said...

I KNEW I liked you for a reason! :)

Vinny "Bond" Marini said...

YUMMO! Must try this. I do a dry rub and then wrap them in aluminum foil and let them cook that way for an hour, then remove and add sauce if doing so. Sometimes they stay dry. Hey it is Memphis!