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.
NEELY'S KANSAS CITY STYLE PORK RIBS
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
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.
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.
ADAM PERRY LANG'S SWEET AND STICKY KANSAS-CITY STYLE RIBS
Provided by Food Network
Yield Serves 6
Number Of Ingredients 38
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.
SWEET 'N' SMOKY KANSAS CITY RIBS
Tender and juicy, these ribs are packed with a big smoky punch. You won't believe how quick they are from grill to plate! -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 5 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, combine the brown sugar, bouillon, seasonings and herbs; rub over ribs. Let stand for 15 minutes. , Prepare grill for indirect heat, using a drip pan. Add 1 cup of soaked wood chips if desired. Place ribs in a disposable foil pan. Grill, covered, over indirect medium heat for 30 minutes. Remove ribs from pan and place on grill rack over drip pan. Add remaining wood chips. Grill 30 minutes longer, turning occasionally., Meanwhile, in a small saucepan, saute onion in oil and butter until tender. Stir in the brown sugar, Worcestershire sauce and herbs; cook and stir for 1 minute. Add barbecue sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Baste ribs with sauce; grill for 10-15 minutes or until meat is tender, turning and basting occasionally.
Nutrition Facts : Calories 1068 calories, Fat 72g fat (25g saturated fat), Cholesterol 251mg cholesterol, Sodium 1540mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 3g fiber), Protein 54g protein.
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