Kansas City Pork Spareribs Recipes

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HOW TO MAKE KANSAS CITY STYLE RIBS



How to Make Kansas City Style Ribs image

Kansas City Style Ribs are characterized by a brown sugar spice dry rub and thick, sticky sauce brushed on in the last 30 minutes of cooking. Nutritional info is for ribs only. See other recipes for Nutrition info for Kansas City Style BBQ Sauce and Dry Rub.

Provided by Kevin Is Cooking

Categories     Dinner     Lunch     Main

Time 4h10m

Number Of Ingredients 5

2 racks baby back pork ribs or spare ribs
Oak or hickory wood chips (soaked (if smoking))
Kansas City Style BBQ Sauce ((recipe link))
Kansas City Style Dry Rub ((recipe link))
1/2 tsp Liquid Smoke ((See Note 1))

Steps:

  • Whisk together the Kansas City Style Dry Rub spices together and set aside.
  • Remove the membrane from the back of the rack, and trim the pork ribs of any excess fat. Rub each rack liberally with the rub on both sides. Wrap ribs in foil or large container and refrigerate over night (optional, minimum 2 hours).
  • Remove the ribs from the fridge and allow to come to room temperature. Soak wood chips and start your grill or smoker.
  • Mix together the Kansas City Style barbecue sauce recipe and set aside or use your favorite.

Nutrition Facts : Calories 100 kcal, Carbohydrate 24 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1096 mg, Sugar 19 g, Fiber 3 g, UnsaturatedFat 2 g, ServingSize 1 serving

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.

ADAM PERRY LANG'S SWEET AND STICKY KANSAS-CITY STYLE RIBS



Adam Perry Lang's Sweet and Sticky Kansas-City Style Ribs image

Provided by Food Network

Yield Serves 6

Number Of Ingredients 38

4 (1 1/4 lb) racks pork baby back ribs
1/2 cup Garlicky Barbecue Marinade, recipe follows
1/4 cup Seven Spice Dry Rub, recipe follows
Cider Mop spray, recipe follows
1/2 cup Sweet and Sticky Barbecue Sauce, recipe follows
10 garlic cloves, coarsely chopped
1/4 cup Worcestershire sauce
2 tablespoons low-sodium soy sauce
1 medium onion, chopped
1/4 cup water
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tablespoon freshly ground black pepper
2 teaspoons Old Bay Seasoning
1/2 teaspoon ground ginger
1 cup apple juice
1 cup water
1/4 cup cider vinegar
1/2 cup vegetable oil
5 garlic cloves, chopped
1 medium onion, chopped
1 green bell pepper, chopped
Salt
1/4 cup dark rum
3 tablespoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground clove
1 cup dark brown sugar
2 cups water
2 cups ketchup
1/2 cup molasses
1/2 cup yellow mustard
1/2 cup cider vinegar
2 teaspoons hot sauce

Steps:

  • Rub each rack of ribs all over with 2 tablespoons of the barbecue marinade and refrigerate overnight.
  • Bring ribs to room temperature and sprinkle each with 1 tablespoon of the dry rub.
  • Light a charcoal fire in a covered grill and set it up for indirect grilling: When the temperature reaches 225 degrees, carefully push the hot coals to one side and place a drip pan filled with 1 cup of water on the opposite side. Alternatively, bring a smoker to 225 degrees. Put the ribs on the grill over the drip pan, overlapping them slightly, and cover the grill; you'll need to cook the ribs for about 4 hours total, or until the meat pulls away from the bones and is very tender. Maintain the temperature at 225 degrees by replenishing the charcoal with a fresh batch of burning coals every hour. Every hour, drain 1/2 cup of the wood chips and scatter them over the hot coals. Add water to the drip pan when half of it is evaporated. After 1 1/2 hours, spray the baby back ribs with the Cider Mop spray and rotate them on the grill; repeat spraying every 45 minutes.
  • Remove the drip pan and spread the coals in an even layer. Replenish with fresh coals to make a medium-hot fire. Dilute the Sweet and Sticky Barbecue Sauce with 1/2 cup water. Brush sauce over ribs and cook for 30 minutes, turning often. Repeat brushing 4 or 5 times to build a sticky glaze. Transfer the ribs to a carving board and let rest for 10 minutes. Cut between each rib and serve. (If you would like to prepare them ahead, the glazed ribs can be refrigerated overnight. Serve cold or reheat in a 325 degrees oven.)
  • In a blender, puree the chopped garlic, Worcestershire sauce, soy sauce, onion and water. The marinade can be refrigerated for up to 1 week.
  • In a small bowl, whisk together all of the ingredients. The dry rub can be refrigerated or frozen for up to 6 months.
  • In a large, glass measuring cup, combine the apple juice, water and vinegar. Pour into a spray bottle and refrigerate. The mop spray can be refrigerated for up to 1 week.
  • Heat the oil in a large saucepan. Add the garlic, onion, green pepper and a large pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the rum and simmer for 2 minutes. Add the chili powder, black pepper, allspice and cloves and cook, stirring, until fragrant, about 3 minutes. Add the brown sugar, water, ketchup, molasses, mustard, vinegar and hot sauce and simmer over moderate heat, stirring often, until thickened, about 30 minutes.
  • Transfer the barbecue sauce to a large food processor and puree. Season the sauce with salt. The barbecue sauce can be refrigerated for up to 2 weeks.

KANSAS CITY PORK SPARERIBS



Kansas City Pork Spareribs image

Make and share this Kansas City Pork Spareribs recipe from Food.com.

Provided by Timothy H.

Categories     Pork

Time 2h35m

Yield 4-6 serving(s)

Number Of Ingredients 22

4 cups wood chips
4 lbs pork spareribs
1 tablespoon brown sugar
1 tablespoon garlic pepper seasoning
1 tablespoon paprika
1 1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon celery salt
1/4 cup cider vinegar
1/2 cup chopped onion, fine
2 garlic cloves, minced
1 tablespoon olive oil
3/4 cup apple juice
1/3 cup tomato paste
1/4 cup vinegar
2 tablespoons brown sugar
2 tablespoons molasses
1 tablespoon paprika
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • For the sauce, cook onion and garlic in the olive oil until onion is tender.
  • Stir in apple juice, tomato paste, vinegar, brown sugar, molasses, paprika, horseradish, Worcestershire sauce, salt and pepper.
  • Bring to a boil, reduce heat to simmer uncovered for 25 -30 minutes stirring occasionally.
  • Soak the wood chips for 1 hour in water before grilling. Trim fat from ribs.
  • For rub: In a small bowl combine brown sugar, garlic, pepper, paprika, chili power, salt and celery seed. Brush ribs with vinegar and sprinkle rub all over the ribs working it in with your fingers.
  • Drain wood chips. Spread 1/3 of the wood chips across the coals. Place ribs bone side down. Cover and grill for 1 1/4 to 1 1/2 hours or until ribs are tender at 275°F max temperature. Add more wood chips as needed.

Nutrition Facts : Calories 1469.7, Fat 111.3, SaturatedFat 41.1, Cholesterol 353.8, Sodium 1755.5, Carbohydrate 33.6, Fiber 3.2, Sugar 25.3, Protein 79.5

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