RIBS WITH KANSAS CITY BARBECUE SAUCE

Ribs With Kansas City Barbecue Sauce image

Provided by Food Network Kitchen

Time 7h

Yield 4 to 6 servings

Number Of Ingredients 14

Previous Next

Ingredients

4 large cloves garlic, smashed
2 tablespoons chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
Kosher salt and freshly ground black pepper
1 1/2 cups ketchup
1/2 cup apple cider vinegar
1/4 cup yellow mustard
1/4 cup molasses
1/4 cup packed light brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons vegetable oil
2 4-to-5-pound racks pork spareribs
Kosher salt and freshly ground black pepper

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

*** Explore more Ribs With Kansas City Barbecue Sauce Recipes »

Comment
Leave a comment

chijindu eze

[email protected]

These ribs are the best I've ever had! The meat was so tender and juicy, and the sauce was the perfect balance of sweet and savory.

simp

[email protected]

I'm not a fan of cooking ribs, but this recipe was so easy to follow that even I could make them. The ribs turned out great and my family loved them.

nazeer rock

[email protected]

I made these ribs in my slow cooker and they turned out amazing! The meat was so tender and flavorful.

Rasmi Shrestha

[email protected]

I'm a big fan of spicy food, so I added some cayenne pepper to the rub. The ribs had a nice kick to them, but they weren't too hot.

Bassem Elalfy

[email protected]

I love that this recipe uses a dry rub instead of a sauce. The rub gives the ribs a great flavor without being too messy.

ijeoma kanu

[email protected]

These ribs are the perfect party food. They're easy to make ahead of time and they always disappear quickly.

Owen Drip

[email protected]

I've been making these ribs for years and they're always a family favorite. The sauce is so good that I even use it on chicken and pork chops.

Safa

[email protected]

I made these ribs for a potluck and they were a huge hit! Everyone raved about how tender and delicious they were.

Pratibha Thakuri

[email protected]

I'm not a big fan of ribs, but I tried this recipe and was pleasantly surprised. The ribs were very tender and the sauce was flavorful without being too sweet.

lase830

[email protected]

These ribs are so easy to make and they always turn out delicious. I love that I can just throw them in the oven and forget about them until they're done.

A .S video

[email protected]

I've tried many different rib recipes, but this one is by far the best. The sauce is incredible and the ribs are always cooked perfectly.

Sabrina Arcega

[email protected]

I made these ribs for my family and they were a huge success! The meat was so tender and juicy, and the sauce was the perfect balance of sweet and savory.