HOW TO MAKE KANSAS CITY STYLE RIBS
Kansas City Style Ribs are characterized by a brown sugar spice dry rub and thick, sticky sauce brushed on in the last 30 minutes of cooking. Nutritional info is for ribs only. See other recipes for Nutrition info for Kansas City Style BBQ Sauce and Dry Rub.
Provided by Kevin Is Cooking
Time 4h10m
Number Of Ingredients 5
Steps:
- Whisk together the Kansas City Style Dry Rub spices together and set aside.
- Remove the membrane from the back of the rack, and trim the pork ribs of any excess fat. Rub each rack liberally with the rub on both sides. Wrap ribs in foil or large container and refrigerate over night (optional, minimum 2 hours).
- Remove the ribs from the fridge and allow to come to room temperature. Soak wood chips and start your grill or smoker.
- Mix together the Kansas City Style barbecue sauce recipe and set aside or use your favorite.
Nutrition Facts : Calories 100 kcal, Carbohydrate 24 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1096 mg, Sugar 19 g, Fiber 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
RIBS WITH KANSAS CITY BARBECUE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 7h
Yield 4 to 6 servings
Number Of Ingredients 14
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 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 SPARERIBS
From a Reynolds Foil cookbook. USES: 2 sheets (18x24-inches each) Reynolds Wrap Heavy Duty Aluminum Foil
Provided by looneytunesfan
Categories Pork
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1073.6, Fat 81.6, SaturatedFat 30.6, Cholesterol 265.4, Sodium 2411, Carbohydrate 22.2, Fiber 1.8, Sugar 15.4, Protein 59.5
KANSAS CITY BBQ RIBS
Give your ribs great flavor with our part-baked, part-grilled Kansas City BBQ Ribs recipe. Please the whole family with these Kansas City BBQ Ribs.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Combine sugar and seasonings; rub over ribs. Place on foil-covered rimmed baking sheet sprayed with cooking spray. Bake 1 hour.
- Heat grill to medium-high heat. Transfer ribs to grill.
- Grill 8 to 10 min. or until heated through, turning and brushing frequently with barbecue sauce.
Nutrition Facts : Calories 450, Fat 27 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 400 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 19 g, Protein 27 g
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.
KANSAS CITY-STYLE SPARERIBS
Make and share this Kansas City-Style Spareribs recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 1416.2, Fat 111.9, SaturatedFat 43.1, Cholesterol 364, Sodium 3155.6, Carbohydrate 19.9, Fiber 2, Sugar 14.8, Protein 79.4
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- 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, 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.
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