Kansas City Style Pork Ribs (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Dry Rub:
2. 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.
3. 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.
4. 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.
5. Kansas City Barbeque Sauce:
6. In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
7. 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.
8. Yield: 3 cups
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