Kansas City Barbecue Food

KANSAS CITY BARBECUE

Kansas City Barbecue image

Provided by Food Network

Time 5h15m

Number Of Ingredients 11

Ingredients

2 cups sugar
1/4 cup paprika
2 teaspoons chili seasoning
1/2 teaspoon cayenne pepper
1/2 cup salt
2 teaspoon black pepper
1 teaspoon garlic powder
1 rack Baby Back Ribs
Barbecue Rub
Apple juice in a spritzer
2 cups BBQ sauce, your favorite

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-STYLE BBQ SAUCE

Kansas City-Style BBQ Sauce image

Provided by Food Network Kitchen

Time 50m

Yield Makes about 1 quart

Number Of Ingredients 19

Ingredients

2 tablespoons neutral-tasting oil, such as grapeseed or vegetable
6 cloves garlic, smashed
2 tablespoons tomato paste
1 slightly heaping tablespoon chili powder
1 tablespoon paprika
1 teaspoon crushed red pepper
1/4 teaspoon ground allspice
Pinch ground cloves
2 cups ketchup
2 cups water
1/2 cup cider vinegar
1/4 cup dark molasses
1/4 cup firmly packed dark brown sugar
1 tablespoon kosher salt
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons English-style dried mustard
1 teaspoon freshly ground black pepper
1 bay leaf

Steps:

Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper, allspice, and cloves and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove and discard bay leaf before using.

KANSAS CITY STYLE BARBECUE SAUCE

Kansas City Style Barbecue Sauce image

A thick, sweet, and smoky sauce, perfect for the ultimate barbecued ribs! Also does great in the crock pot with the meat or beans of your choice. This recipe makes about 4 cups sauce, but it keeps well in the fridge or freezer, and makes a great homemade gift! Apparently this originally came from America's Test Kitchen, but the friend I got the recipe from didn't mention that! Thanks to Chef 219653 for the heads up!

Provided by velorutionista

Categories Sauces

Time 1h10m

Yield 4 cups

Number Of Ingredients 13

Ingredients

2 teaspoons oil (neutral flavored)
1 onion, minced
3 garlic cloves, minced
4 cups vegetable stock (low sodium preferred)
1 cup root beer
1 cup cider vinegar
1 cup dark corn syrup
1/2 cup molasses
1/2 cup tomato paste
1/2 cup ketchup
2 tablespoons brown mustard
1 tablespoon hot sauce (a good sambol would do nicely, as well)
1/2 teaspoon liquid smoke, divided

Steps:

In medium dutch oven, heat oil over medium high heat till shimmery (but not smoking). Add onion and garlic and cook till soft, about 5 minutes.
Add stock, root beer, vinegar, corn syrup, molasses, tomato paste, ketchup, mustard, hot sauce, and 1/4 teaspoons liquid smoke. Stir with a whisk till well combined.
Bring to a boil, then reduce heat to medium and simmer till mixture has thickened and reduced to about 4 cups, about an hour. Remove from heat and stir in remaining liquid smoke.
Sauce will keep about a week in the refrigerator, or up to four months if frozen.

Nutrition Facts : Calories 485.6, Fat 2.6, SaturatedFat 0.4, Sodium 841, Carbohydrate 119.5, Fiber 2, Sugar 64.1, Protein 2.4

KANSAS CITY STYLE BARBECUE SAUCE

Kansas City Style Barbecue Sauce image

Make and share this Kansas City Style Barbecue Sauce recipe from Food.com.

Provided by breezermom

Categories Sauces

Time 25m

Yield 6 cups

Number Of Ingredients 15

Ingredients

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1 1/2 teaspoons celery salt
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon black pepper, coarsely ground

Steps:

Place all ingredients in a large saucepan over medium heat until bubbly and mix well.
Reduce heat to low and simmer for up to 20 minutes. For a thicker sauce, simmer longer; for a thinner sauce, less time is needed. Sauce can also be thinned by using a bit of water.
Brush sauce onto any kind of meat during the last 10 minutes of cooking.
Store in a tightly sealed container in the refrigerator.

Nutrition Facts : Calories 400.9, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 1382.7, Carbohydrate 91.6, Fiber 1.9, Sugar 81.8, Protein 2.8

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