Kansas City Style Spareribs Recipes

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 SPARERIBS

Steps:

• Make dry rub:
• Mix brown sugar, paprika, coarse salt, black pepper, onion powder and cayenne pepper in small bowl for dry rub. Sprinkle 2/3 cup dry rub all over spareribs. Cover ribs with plastic wrap; refrigerate overnight. Cover remaining dry rub; store at room temperature.
• Unwrap seasoned spareribs; sprinkle all over with half of remaining dry rub. Let spareribs stand at room temperature 30 minutes.
• Following manufacturer's instructions and using natural lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue (see box at right), start fire and bring temperature of smoker to 200°F. to 225°F. or barbecue to 275°F. to 300°F. Arrange ribs on rack in smoker or barbecue. Cover and cook ribs 2 hours, turning occasionally. Add more charcoal as needed to maintain temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
• Sprinkle ribs evenly with all remaining dry rub. Cover and cook 1 hour 15 minutes. Brush ribs generously with barbecue sauce. Continue cooking until meat is very tender and brown, about 30 minutes longer. Maintain temperature by adding more lump charcoal; maintain smoke level by adding more drained hickory wood chips as needed.
• Transfer ribs to large serving platter. Let stand 10 minutes. Cut rib racks between bones into individual ribs and serve immediately.

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.

KANSAS CITY STYLE SPARERIBS

Steps:

• PREHEAT grill to medium.
• COMBINE ingredients for Dry Rub in a small bowl; sprinkle over ribs and rub into meat, turning to coat ribs evenly.
• CENTER half of ribs in single layer on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil.
• BRING up foil sides. Double fold top and one end. Through open end, add ? cup water. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
• GRILL 45 to 60 minutes in covered grill. Carefully remove ribs from foil; place ribs on grill and brush with barbecue sauce. CONTINUE GRILLING 10 to 15 minutes, brushing with sauce and turning every 5 minutes.

KANSAS CITY-STYLE SPARERIBS

Steps:

• Make the rub: in a bowl combine the rub ingredients; mix well.
• Coat the ribs with the rub and place in a large, resealable plastic bag.
• Press the air out of the bag and seal tightly, place in a bowl, and refrigerate 2-8 hours.
• Make the sauce: in a saucepan over low heat, melt the butter and saute the celery and onion until tender, about 10 minutes.
• Add in the remaining sauce ingredients; bring to a boil.
• Decrease heat, cover, and simmer 15 minutes.
• Pour some of the sauce in a small bowl to use for basting the ribs.
• Let the ribs stand at room temperature for 20-30 minutes before grilling.
• Grill, rib side down, over indirect medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 ½ to 2 hours.
• During the last 20 minutes of grilling time, baste frequently with the small bowl of sauce.
• Remove from the grill and let rest for 5-10 minutes before slicing into individual ribs.
• Reheat the remaining sauce and serve on the side with the ribs.

KANSAS CITY-STYLE SPARERIBS

Steps:

• TO MAKE THE RUB: In a small bowl combine the rub ingredients and mix well.Coat the ribs with the rub and place in a large, resealable plastic bag. Press the air out of the bag and seal tightly, place in a bowl, refrigerate for 2 to 8 hours.TO MAKE THE SAUCE: In a medium saucepan over low heat, melt the butter and sauté the celery and onion until tender, about 10 minutes. Add the remaining sauce ingredients, including pepper to taste, and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes. Set aside. Pour some of the sauce in a small bowl to use for basting the ribs.Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Grill, rib side down, over Indirect Medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours. During the last 20 minutes of grilling time, baste frequently with the small bowl of sauce. Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs. Reheat the remaining sauce and serve on the side with the ribs.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.