Kansas City Style BBQ RIBS Dry Rub and BBQ Sauce Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: On a Motor Cycle trip through Kansas City, we discovered what Kansas City Style BBQ meant: Dry Rub of spices on the meat for 2-4 hours and long low cooking in a Smoker over night. Then grilled on the BBQ with lots of sauce. The importance is the Rub and of course, home made BBQ Sauce. We don't have a smoker and have learned to adapt with our gas BBQ. The results are not as authentic but still great.
DRY RUB: a trip to Bulk Zone is necessary to get the spices needed. Buy only what you need as fresh is important.
1/2 cup Brown Sugar
1/4 cup Smoked Paprika
1 Tbsp Pepper
1 Tbsp Chili Powder
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Salt
1/2 tsp Cayenne Pepper
1 Tbsp Chipotle Powder
1 Tbsp Mustard Powder
Mix together. Rub generously on both sides of ribs. Let ribs sit for for a few hours or over night.
Wrap each rack individually in tin foil. Best to use large size of heavy duty BBQ tinfoil and double wrap each rack. Refrigerate till ready to BBQ.
If you want to double recipe, keep balance in jar with tight fitting lid. Use within 4 weeks.
BBQ SAUCE:
1 1/2 cups Ketchup
1 1/2 cups Brown Sugar
3 Tbsp Worcestershire Sauce
1/2 cup Apple Cider Vinegar or white vinegar.
Hot Sauce dash or more, to your liking. It will get stronger with cooking.
1 tsp Garlic Powder
2 1/2 tsp. Dry Mustard Powder
1/2 tsp Cayenne Pepper
Options: 2-3 Tbsp Maple Syrup
1/2 cup of BBQ or Steak Sauce of your choice to amp up the flavour
2 Tbsp Molasses
2 Tbsp of Tamarind Paste gives it a sweet citrusy flavour ( Asian dept )
1/2 finely diced Onion
Simmer over low heat ( spatters easy because of the tomato base and sugars) for 10 min to blend flavours.
Baby Back Ribs: 3-4 Racks trimmed of white 'skin' sheath on underside. Some butchers so this for you. I allow 1 rack per person.
|
|
Directions: |
Directions:After you have dry rubbed the ribs and let them sit double wrapped in heavy duty tinfoil, place on indirect heat on BBQ. Keep heat at 250- 300 degrees with lid closed. Cook low and slow for 2-3 hours.
Remove ribs from foil packages carefully as they may fall apart and place on medium direct heat on BBQ. Brush each side with Sauce to brown and sear. Remove from heat, brush with more sauce before serving.
Option: Cook unwrapped, rubbed ribs indirect on BBQ at 300 degrees for 2-3 hours. Then wrap each rack in foil and return to BBQ for 1 hour, indirect heat, to steam and tenderize. Remove foil, brush with BBQ sauce and grill on both sides. This is more time consuming and messy. |
|
Number Of
Servings: |
Number Of
Servings:allow 1 Rack per person |
Preparation
Time: |
Preparation
Time:1 hour prep, 3-4 hours cooking |
Personal
Notes: |
Personal
Notes: Ideal would be a smoker and a charcoal BBQ. These take time and require patience. They are normally smoked over nite, sauced and grilled at serving time. You could also use other cuts of Pork such as Roasts or chops.
|
|
This recipe for Kansas City Style BBQ RIBS Dry Rub and BBQ Sauce is from