Bulls Eye Kansas City Style Bbq Ribs Recipes

BULL'S-EYE KANSAS CITY STYLE BEE-STING RIBS

Steps:

• Place each rack of ribs on separate large sheet of foil. Mix honey and chili powder; pour over ribs. Wrap ribs in foil. Refrigerate 1 hour.
• Heat charcoal grill to medium heat. Arrange coals evenly on each side of charcoal grate. Place wrapped ribs on center of grate; cover with lid. Grill ribs 2 hours.
• Remove ribs from foil; discard foil. Place ribs, meat-sides down, on grill; brush with 1/4 cup barbecue sauce. Grill 10 min., turning after 5 min. and brushing with remaining barbecue sauce.

KANSAS CITY-STYLE RIBS

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.

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

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.

BULL'S-EYE KANSAS CITY-STYLE BBQ RIBS

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.

KANSAS CITY STYLE PORK RIBS

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

KANSAS CITY BARBECUE

Steps:

• Combine all ingredients in shaker and use as "rub" on the following meats.
• Peel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel. Take shaker of "rub" and lightly coat both sides of meat.
• Preparing smoker: Put charcoal in chimney with paper underneath and light. (Do not use charcoal lighter-it will taint the flavor of the meat.) Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. (Adjust if using small smoker.) Wait until temperature of smoker reaches 220 degrees. Leave damper open so you don't trap stale smoke in chamber. Over course of cooking, maintain heat with additional coal and wood, as needed. After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours. You can feel when the ribs are tender rather than rubbery (they bend rather than bounce back). Unwrap them (carefully), lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve.

KANSAS CITY BBQ RIBS

Steps:

• Heat oven to 350ºF.
• Combine sugar and seasonings; rub over ribs. Place on foil-covered rimmed baking sheet sprayed with cooking spray. Bake 1 hour.
• Heat grill to medium-high heat. Transfer ribs to grill.
• Grill 8 to 10 min. or until heated through, turning and brushing frequently with barbecue sauce.

KANSAS CITY-STYLE BABY BACK RIBS

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 MEMPHIS STYLE RED-EYE BBQ RIBS

Steps:

• Place each rack of ribs on separate large sheet heavy-duty foil; rub with coffee grounds. Wrap ribs in foil. Refrigerate 1 hour.
• Heat charcoal grill to medium heat. Arrange coals evenly on each side of charcoal grate. Place wrapped ribs on center of grate; cover with lid. Grill 2 hours.
• Remove ribs from foil; discard foil. Place ribs, meat-sides down, on grill grate; brush with 1/4 cup sauce. Grill 10 min., turning after 5 min. and brushing with remaining barbecue sauce.

BULL'S EYE ORIGINAL BARBECUE SAUCE COPYCAT

Steps:

• Combine all ingredients in a 2-qt sauce pan. Mix well.
• Simmer over very low heat for 15-minutes, stirring occasionally.