Adam Perry Langs Sweet And Sticky Kansas City Style Ribs Food

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SWEET AND STICKY PORK RIBS



Sweet and Sticky Pork Ribs image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 16

3 pounds pork spareribs
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon packed dark brown sugar
1 tablespoon balsamic vinegar
1 1/2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
1 cup balsamic vinegar
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup honey
2 tablespoons whole grain mustard
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons hot sauce
1/4 teaspoon kosher salt

Steps:

  • For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary. Combine the garlic, rosemary, brown sugar, balsamic vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours.
  • Place a rack in the center of the oven and preheat the oven to 425 degrees F. Pour 1/2 cup water into the roasting pan and cover the pan tightly with aluminum foil. Roast the ribs until the meat is very tender and separate easily from the bone, about 1 1/2 hours. While the ribs are roasting make the BBQ sauce.
  • For the sauce: Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
  • To finish, remove the ribs from the oven and transfer to 2 aluminum-foil-lined baking sheets. Increase the oven temperature to 450 degrees F. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Allow the ribs to rest for 10 minutes before slicing.

STICKY SWEET RIBS



Sticky Sweet Ribs image

Provided by Food Network

Categories     main-dish

Time 7h25m

Yield 8 servings

Number Of Ingredients 12

4 racks St. Louis pork ribs
2 cups soy sauce
2 cups brown sugar
1/2 cup fresh peeled garlic cloves
1/2 cup chopped fresh ginger
1 tablespoon ground black pepper
2 cups guava puree
1 1/2 cups soy sauce, preferably Aloha brand
1/2 cup honey
1/2 cup yuzu lime juice
Salt and pepper
1 cup cornstarch

Steps:

  • For the ribs: Preheat the oven to 450 degrees F.
  • Place ribs, soy sauce, brown sugar, garlic, ginger, pepper and 1 quart water in a roasting pan, cover with foil and roast for 4 hours. Remove foil and pour off excess liquid, then chill thoroughly.
  • For the sauce: Combine guava, soy sauce, honey, yuzu lime juice and salt and pepper in a saucepot and bring to a simmer on high heat. Combine cornstarch and enough water to make a slurry in a small bowl, then add to sauce while simmering. Cook at medium-high heat for 2 more minutes, then remove from heat.
  • Preheat a grill for cooking at medium-high heat.
  • Slice ribs into 2-rib portions, then grill 1 to 2 minutes on each side. Remove and place in saucepot with simmering sauce and simmer until hot, about 5 minutes.

KANSAS CITY STYLE PORK RIBS



Kansas City Style Pork Ribs image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time P1DT4h15m

Yield 4 large/8 small portions

Number Of Ingredients 21

2 slabs pork spare ribs, 3 pounds each
Kansas City Barbeque 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 freshly ground black pepper
2 tablespoons vegetable oil
1 (about 2/3 cup)small onion, finely diced
3 cups water
1 cup (2 (6-ounce) cans) tomato paste
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 freshly ground black pepper

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

SWEET AND STICKY BBQ SAUCE (KANSAS CITY STYLE)



Sweet and Sticky BBQ Sauce (Kansas City Style) image

Provided by Food Network

Categories     condiment

Time 30m

Yield about 2 1/2 cups

Number Of Ingredients 12

1 1/2 cups ketchup
1/2 cup molasses
1/3 cup apple cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon liquid smoke

Steps:

  • Whisk together the ketchup, molasses, vinegar, Worcestershire, sugar, paprika, onion powder, garlic powder, mustard powder, salt, pepper and liquid smoke in a medium pot. Bring to a simmer over low heat and cook to allow the flavors to concentrate, 10 to 15 minutes. Let cool to room temperature before using.

ADAM PERRY LANG'S SECRET RECIPE BABY BACK RIBS



Adam Perry Lang's Secret Recipe Baby Back Ribs image

Adapted from "Everyday with Rachael Ray," August 2009. Adam Perry Lang is the author of "Serious Barbecue."

Provided by threeovens

Categories     Pork

Time 5h10m

Yield 4 racks of ribs, 12 serving(s)

Number Of Ingredients 17

1/2 cup water
1/2 cup brown sugar, packed
2 tablespoons brown sugar, packed
1/2 cup mustard
1/2 cup smoked paprika
1/4 cup chili powder
2 tablespoons salt
2 tablespoons peach flavored Jello gelatin
1 tablespoon Worcestershire sauce
6 lbs pork baby back ribs
1 cup apple juice
1/2 cup honey
4 ounces butter
aluminum foil, 8 twelve inch sheets
1/2 cup barbecue sauce, your favorite (store-bought)
1/4 cup apricot preserves
1/4 cup water

Steps:

  • Combine first 9 ingredients and rub into the baby back ribs.
  • Grill ribs over low, indirect heat for 2 1/2 hours.
  • Meanwhile, combine apple juice, honey, and butter in a small saucepan over medium heat until butter melts.
  • On each of 4 aluminum foil sheets, divide butter mixture.
  • Place a rack on each buttered foil sheet, meaty side down; crimp to form packet and wrap with an additional foil sheet.
  • Still using indirect heat, grill packets, meaty side down to 1 hour.
  • Unwrap packets and grill, meaty side up, 1/2 hour.
  • Meanwhile, stir together BBQ sauce, apricot preserves and water; brush ribs (still meaty side up) and grill another 20 minutes (if you like a little char, you could place the ribs over direct heat for a couple of minutes only).
  • Remove ribs to cutting board and cut into individual ribs, brush with apricot glaze and serve.

ADAM PERRY LANG'S SWEET AND STICKY KANSAS-CITY STYLE RIBS



Adam Perry Lang's Sweet and Sticky Kansas-City Style Ribs image

Provided by Food Network

Yield Serves 6

Number Of Ingredients 38

4 (1 1/4 lb) racks pork baby back ribs
1/2 cup Garlicky Barbecue Marinade, recipe follows
1/4 cup Seven Spice Dry Rub, recipe follows
Cider Mop spray, recipe follows
1/2 cup Sweet and Sticky Barbecue Sauce, recipe follows
10 garlic cloves, coarsely chopped
1/4 cup Worcestershire sauce
2 tablespoons low-sodium soy sauce
1 medium onion, chopped
1/4 cup water
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tablespoon freshly ground black pepper
2 teaspoons Old Bay Seasoning
1/2 teaspoon ground ginger
1 cup apple juice
1 cup water
1/4 cup cider vinegar
1/2 cup vegetable oil
5 garlic cloves, chopped
1 medium onion, chopped
1 green bell pepper, chopped
Salt
1/4 cup dark rum
3 tablespoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground clove
1 cup dark brown sugar
2 cups water
2 cups ketchup
1/2 cup molasses
1/2 cup yellow mustard
1/2 cup cider vinegar
2 teaspoons hot sauce

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.

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