Bulls Eye Kansas City Style Bee Sting Ribs Recipes

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BULL'S EYE COOKIE



Bull's Eye Cookie image

This dough makes a winning base for different cookies, whether you like them soft or crunchy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 7 1/2 dozen

Number Of Ingredients 1

Black and White Dough, room temperature

Steps:

  • Place 20 ounces black dough between two 12-by-14-inch pieces of parchment. Roll out to a 7-by-12 inch rectangle, about 1/3-inch thick. Repeat with 20 ounces white dough. Chill both rectangles at least 30 minutes.
  • Place 12 ounces black dough between two 12-by-14-inch pieces of parchment. Roll out to a 4 3/4-by-12-inch rectangle. Repeat with 12 ounces white dough. Chill at least 15 minutes.
  • Place 6 ounces black dough on a clean work surface. Roll into a 12-inch-long log, about 3/4 inch in diameter. Repeat with 6 ounces white dough. Wrap in parchment. Chill at least 15 minutes.
  • Remove top piece of parchment from the smaller black rectangle. Unwrap white log, and place lengthwise on black rectangle. Using bottom piece of parchment for support, wrap black dough around the white log, pressing with fingers to seal seam. Roll log back and forth to smooth seam.
  • Repeat step four with the black log and the smaller rectangle of white dough.
  • Remove the top piece of parchment from the larger white rectangle. Place white log wrapped in black dough lengthwise on the white rectangle. Using bottom piece of parchment for support, wrap white dough around log, pressing with fingers to seal seam. Roll log back and forth to smooth seam.
  • Repeat step six with the black log wrapped in white dough and the larger rectangle of black dough. Wrap both logs in parchment. Chill 1 hour.
  • Heat oven to 375 degrees. Line two baking sheets with parchment. Remove parchment from logs, and cut into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart.
  • Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.

KANSAS CITY-STYLE BABY BACK RIBS



Kansas City-Style Baby Back Ribs image

Slow-cooked and broiled in the oven, these sweet ribs can be made year-round.

Provided by Kemp Minifie

Categories     Broil     Picnic     Super Bowl     Dinner     Pork Rib     Fall     Spring     Summer     Winter     Tailgating     Family Reunion

Number Of Ingredients 17

2 2-pound racks baby back pork ribs
1/4 cup plus 1/3 cup (packed) light or dark brown sugar, divided
1/4 cup chili powder
3 tablespoons sweet paprika
1 tablespoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne pepper
1 1/2 cups chopped onion
2 tablespoons vegetable oil
6 garlic cloves, finely chopped
1 1/2 cups ketchup
1/2 cup cider vinegar
1/3 cup yellow (ballpark) mustard
1/4 cup molasses (not blackstrap)
3 tablespoons Worcestershire sauce
1 teaspoon hot sauce, or to taste
1 teaspoon liquid smoke (optional)

Steps:

  • Line a large heavy rimmed baking sheet with foil and put rib racks side by side in pan.
  • In a bowl, whisk together 1/4 cup brown sugar, chili powder, paprika, salt, pepper, and cayenne and rub onto both sides of racks. Let ribs stand, meaty sides up, at room temperature, 1 hour.
  • Preheat oven to 325°. Cover pan tightly with foil and bake ribs 1 1/2 hours.
  • Make sauce while ribs bake: Cook onion in oil in a 3-4-quart heavy pot over medium-low heat, covered, stirring occasionally, until tender, 10-15 minutes. Add garlic and cook, stirring, 1 minute. Add remaining ingredients, including remaining 1/3 cup brown sugar, and simmer, uncovered, stirring occasionally, 15 minutes. Cool sauce slightly and purée in a food processor. Set aside 1 cup sauce for serving.
  • Remove foil cover and turn racks over so bone ends curve up, then baste ribs with pan juices and spread generously with some sauce. Continue to bake, uncovered, 30 minutes. Turn racks over, then baste again with pan juices and top generously with more sauce. Continue to bake until tender when pierced with a small knife, 30-45 minutes.
  • Broil ribs, meaty sides up, 4"-6" inches from heat, until browned, 2-3 minutes. Serve with reserved sauce.

BULL'S-EYE KANSAS CITY-STYLE BBQ RIBS



BULL'S-EYE Kansas City-Style BBQ Ribs image

No need to travel to Kansas or Missouri to chow down on these awesome Kansas City-style ribs. All you need are pork spareribs and BULL'S-EYE BBQ sauce.

Provided by My Food and Family

Categories     Home

Time 2h30m

Yield 8 servings

Number Of Ingredients 5

4 lb. pork spareribs, trimmed
1 Tbsp. paprika
1/2 cup BULL'S-EYE Memphis Style Barbecue Sauce
1 pineapple, cored, cut into 8 rings
1 tsp. ground cinnamon

Steps:

  • Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.
  • Sprinkle ribs with paprika; wrap tightly in heavy-duty foil. Place ribs on grill grate; cover with lid. Grill 2 hours.
  • Remove ribs from foil; discard foil. Place ribs, meat sides down, on grill; brush with 1/4 cup sauce. Grill 10 min., turning after 5 min. and brushing with remaining sauce.
  • Meanwhile, sprinkle pineapple with cinnamon. Grill 6 min. or until lightly browned on both sides, turning after 3 min. Cut into wedges and serve with ribs.

Nutrition Facts : Calories 410, Fat 27 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 230 mg, Carbohydrate 14 g, Fiber 1 g, Sugar 12 g, Protein 26 g

KANSAS CITY STYLE PORK RIBS



Kansas City Style Pork Ribs image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time P1DT4h15m

Yield 4 large/8 small portions

Number Of Ingredients 21

2 slabs pork spare ribs, 3 pounds each
Kansas City Barbeque Sauce, recipe follows
2 cups brown sugar
1/2 cup dry mustard
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
2 tablespoons vegetable oil
1 (about 2/3 cup)small onion, finely diced
3 cups water
1 cup (2 (6-ounce) cans) tomato paste
1/2 cup brown sugar
2/3 cup apple cider vinegar
1/4 cup molasses
1/2 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper

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

RIBS WITH KANSAS CITY BARBECUE SAUCE



Ribs With Kansas City Barbecue Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 7h

Yield 4 to 6 servings

Number Of Ingredients 14

4 large cloves garlic, smashed
2 tablespoons chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
Kosher salt and freshly ground black pepper
1 1/2 cups ketchup
1/2 cup apple cider vinegar
1/4 cup yellow mustard
1/4 cup molasses
1/4 cup packed light brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons vegetable oil
2 4-to-5-pound racks pork spareribs
Kosher salt and freshly ground black pepper

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

BULL'S EYE BREAKFAST



Bull's Eye Breakfast image

This breakfast has many names, but I first heard it called a Bull's Eye, and my mom often made it for us before we left for the bus stop when we were in elementary school. "Breakfast is the most important meal of the day!" she would ALWAYS say, which is a phrase I got tired of hearing when I was a kid but one I practically live by now. This recipe can easily be doubled, tripled, quadrupled...as many as your griddle or pan allows.

Provided by Greeny4444

Categories     Breakfast

Time 16m

Yield 1 serving, 1 serving(s)

Number Of Ingredients 3

1 slice bread (I prefer wheat)
butter or margarine, softened
1 large egg

Steps:

  • Heat a griddle or pan to medium-high heat, and butter both sides of a slice of bread. I find it it easiest for cleanup (and to avoid buttering the rest of my kitchen) to do this step on a sheet of wax paper.
  • With a biscuit cutter, the rim of a glass, or just a knife, cut a large circle out of the center of the bread.
  • Place the bread and the bread circle in the heated pan (the butter should make a "sizzling" sound).
  • Once you hear the "sizzling" sound, crack the egg directly into the pan, in the middle of the piece of bread from which you cut the circle.
  • When the white of the egg is not see-through anymore, turn the egg/bread combo over. Turn the bread circle over also.
  • Cook until bread is brown on both sides (like toast) and egg in the middle of egg/bread combo is over-easy (the white is cooked on both sides while the yolk is liquid).

Nutrition Facts : Calories 140, Fat 5.8, SaturatedFat 1.7, Cholesterol 211.5, Sodium 240.2, Carbohydrate 13, Fiber 0.6, Sugar 1.5, Protein 8.2

BULL'S-EYE KANSAS CITY STYLE 6-PACK RIBS



BULL'S-EYE Kansas City Style 6-Pack Ribs image

These pork spareribs come out tender and juicy-and just slightly hoppy-when you add a bottle of your favorite beer to the marinade.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield Makes 8 servings.

Number Of Ingredients 3

1 bottle (12 oz.) beer
4 lb. pork spareribs, trimmed
1/2 cup BULL'S-EYE Hickory Molasses Barbecue Sauce

Steps:

  • Pour beer over ribs in shallow dish. Refrigerate 1 hour to marinate.
  • Heat charcoal grill to medium heat. Arrange coals evenly on each side of charcoal grate. Remove ribs from marinade; discard marinade. Wrap each rack of ribs in foil; place on center of grate. Grill 2 hours.
  • Remove ribs from foil; discard foil. Place ribs, meat-sides down, on grill grate; brush with 1/4 cup barbecue sauce. Grill 10 min., turning after 5 min. and brushing with remaining sauce.

Nutrition Facts : Calories 430, Fat 32 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 130 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g

KANSAS CITY-STYLE RIBS



Kansas City-Style Ribs image

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

1-1/3 cups packed brown sugar
2 teaspoons each garlic powder, onion powder and smoked paprika
1-1/4 teaspoons each ground cumin, coarsely ground pepper and cayenne pepper
12 bone-in country-style pork ribs (about 7 pounds)
SAUCE:
2 tablespoons canola oil
1 medium onion, finely chopped
1 cup tomato sauce
1/3 cup dark brown sugar
1/4 cup ketchup
1/4 cup molasses
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper

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.

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