Kansas City BBQ Ribs

Description:

Barbecue is one of the most quintessentially American cooking techniques, with various styles of barbecue (BBQ) existing throughout the United States. Kansas City BBQ was popularized by Henry Perry in the early 1900’s, and is defined by the following characteristics: dry rub, mixed wood smoke, variety of meats, thick, tomato-based BBQ sauce and a variety of sides. This recipe is for pork ribs, but Kansas City BBQ is certainly not limited to just this cut of meat as it incorporates other varieties of meat such as beef, chicken and even fish. While the most authentic way to prepare this dish is in a meat smoker, this recipe is adapted to be made in a conventional home oven.

Ingredients:

• 1/2 cup brown sugar (90 g)

• 3 tbsp smoked paprika (51 g)

• 2 tsp onion powder (12 g)

• 2 tsp garlic powder (12 g)

• 2 tbsp salt (34 g)

• 1 tsp pepper (6 g)

• 1 tsp chile powder (6 g)

• 1/2 tsp cayenne (3 g)

• 1 rack of pork ribs

Sauce

• 1 cup ketchup (240 g)

• 2 tbsp molasses (40 g)

• 2 tbsp brown sugar (25 g)

• 1 tbsp yellow mustard (17 g)

• 1 tbsp apple cider vinegar (15 ml)

• 1 tsp garlic powder (6 g)

• 1 tsp onion powder (6 g)

• 1 tsp worcestershire sauce (5 ml)

• 1/2 tsp chile powder (3 g)

• 1/4 tsp cayenne (1.5 g)

• Salt & pepper

Preparation:

To make the BBQ sauce, mix all of the ingredients together and leave in the refrigerator for at least an hour.

To make the spice rub, combine the brown sugar, paprika, onion powder, garlic powder, salt, pepper, chile powder and cayenne. Peel off the papery membrane underneath the ribs. Then, rub 2/3rd of the mixture on both sides of the ribs and leave in the fridge for 1-2 hours.

Preheat the oven to 250 degrees (120 C). Place ribs on a baking tray fitted with a wire rack and bake for 3 hours. Remove ribs and increase temperature to 500 degrees (260 C). Brush on the BBQ sauce evenly over the top of the ribs. Alternatively, you can sprinkle on extra dry rub instead of the sauce. Then bake for about 5 minutes. Allow the ribs to rest for a few minutes, then cut and serve. The meat on the ribs should be tender and juicy but not falling off the bone.

Notes:

• If you decide to use a smoker for this recipe (as is traditional), substitute the smoked paprika in the spice rub for equal parts regular paprika.

• If using a smoker, smoke for 5-6 hours at 225 degrees (110 C). Then finish with the BBQ sauce or rub on the grill or in the oven.