HOW TO MAKE KANSAS CITY STYLE RIBS
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
Time 4h10m
Number Of Ingredients 5
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 BARBECUE RIBS RECIPE
These ribs start with a sweet and spicy rub and are finished with a thick sauce which produces that sticky layer that defines Kansas City-style ribs. Here are your finger-lickin' good plans for Memorial Day weekend. Oh, and don't forget to grab a beer.
Provided by Joshua Bousel
Categories Entree Dinner Lunch
Yield 6
Number Of Ingredients 15
Steps:
- Mix together the brown sugar, paprika, white sugar, celery salt, kosher salt, granulated onion, granulated garlic, chili powder, white pepper, and black pepper in a small bowl to make the rub.
- Remove the membrane from the back of the rack, and trim the ribs of excess fat. Rub each rack liberally with the rub. Wrap ribs in foil or place in a large container and store in the refrigerator over night (optional).
- Remove the ribs from the fridge while preparing the smoker or grill . Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When the wood is ignited and producing smoke, place the ribs in the smoker or grill, meat side up, and smoke until the ribs have a slight bend when lifted from one end, about 4-5 hours for baby backs or 5-6 hours for spare ribs.
- In the last 1/2 hour of cooking, baste the top of each rack with barbecue sauce and continue smoking. Remove from the smoker, slice, and serve.
Nutrition Facts : Calories 670 kcal, Carbohydrate 79 g, Cholesterol 97 mg, Fiber 4 g, Protein 22 g, SaturatedFat 9 g, Sodium 4110 mg, Sugar 63 g, Fat 30 g, ServingSize Serves 4, UnsaturatedFat 0 g
KANSAS CITY SWEET-AND-SMOKY RIBS
Provided by Steven Raichlen
Categories Marinate Graduation Backyard BBQ Dinner Beef Rib Spring Summer Tailgating Grill Grill/Barbecue
Yield Serves 4 to 8
Number Of Ingredients 7
Steps:
- 1. Trim each rack of ribs or have your butcher do this for you.
- 2. Place the ribs in a large nonreactive roasting pan. Pour the cider over the ribs. Squeeze the juice from the lemons over the ribs, catching the seeds with your fingers. Turn the ribs a couple of time to coat all over with marinade. If desired, let the ribs marinate in the refrigerator, covered, for 4 to 6 hours, turning several times.
- 3. Drain the ribs and blot dry with paper towels. Sprinkle 1/2 cup of the rub on both sides of the ribs, patting it onto the meat with your fingers. Let the ribs stand in the refrigerator, covered, for 1 to 2 hours.
- 4. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat to high until you see smoke, then reduce the heat to medium.
- 5. When ready to cook, if using charcoal, toss 1 cup of wood chips on the coals. Place the ribs in the center of the hot grate, away from the heat. Cover the grill and cook the ribs for 2 to 3 hours. After 30 minutes, spray the ribs with apple cider and continue to spray every half hour until ready to brush with the sauce. If using a charcoal grill, you'll need to add 12 fresh coals and 1/2 cup wood chips per side after each hour.
- 6. Lightly brush the ribs with 1 cup of the sauce 20 minutes before the ribs are done. When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers. But don't overcook; the ribs should have some chew to them. If the ribs start to dry out, wrap them in aluminum foil for the last hour of cooking.
- 7. Transfer the ribs to plates or a platter. Sprinkle the ribs with the remaining rub and lightly brush again with barbecue sauce. Let the ribs rest for a few minutes, then serve with the remaining barbecue sauce on the side.
- VARIATION:
- You can also cook the ribs in a smoker. Smoke them for 4 to 5 hours at 225°F
- ALSO GOOD FOR:
- This is a wonderful way to prepare baby back ribs. In this case, you'll need to allow 1 to 1 1/2 hours for indirect grilling or 2 to 3 hours for cooking in a smoker.
KANSAS CITY SWEET AND SMOKY BARBECUE RUB
Sweet rather than salty, flavorful rather than fiery, this seasoning mix contains mustard in the style of a Memphis rub and chili powder in the style of Texas.
Provided by Steven Raichlen
Categories Grill/Barbecue Spice Paprika Ginger Kansas City Kansas
Yield Makes about 2 1/2 cups
Number Of Ingredients 14
Steps:
- Combine all the ingredients in a bowl and stir or whisk to mix. Transfer to a large jar, cover, and store away from heat and light. The rub will keep for several weeks.
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.
KANSAS CITY-STYLE BABY BACK RIBS
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
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.
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