Kansas City Pork Spareribs Recipes

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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

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.

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

NEELY'S KANSAS CITY STYLE PORK RIBS



Neely's Kansas City Style Pork Ribs image

The Neeley's have a cooking show on Food Network, and I love their recipes. If you love ribs like I do, you have got to TRY THESE!!! These ribs have some spice to them, so if you are making them for the kiddos or for those that don't like spicy food, reduce the amount of cayenne pepper to your liking. PLEASE NOTE: The preparation time does not include the time it takes for the ribs to sit in the fridge with the rub on (1-24 hrs.) ALSO: It takes 3-4 hours, depending on whether you slow cook them on the grill or in the oven.

Provided by Lindas Busy Kitchen

Categories     Pork

Time 4h15m

Yield 4 large or 8 small

Number Of Ingredients 21

2 slabs pork spareribs, 3 pounds each
kansas city barbecue 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 fresh ground black pepper
2 tablespoons vegetable oil
1 about 2/3 cup small onion, finely diced
3 cups water
1 cup tomato paste (2 6-ounce cans)
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 fresh ground black pepper

Steps:

  • Dry Rub:.
  • 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.
  • Kansas City Barbeque Sauce:.
  • 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.
  • Makes 3 cups sauce.

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