Kansas City Ribs - Recipe
OK, I should tell the truth here: this pig never did anything to my farm and never laid a hoof on my wife. In fact, unless I am mistaken, I do not have a wife. Or a farm. What I do have is a good recipe for Kansas City style spareribs, and the only way to make it a reality was with a giant rack of delicious pork spareribs. Behold the beauty of this selection as seen when first placed on the grill. I'm really beginning to love grilling, and am dreading the quick approach of winter. I think I will still grill, even in December. Who can stop me?
Kansas City Style Spareribs
5-7 lbs. pork spareribs, trimmed of excess fat
For the Rub
2 Tbsp. kosher salt
2 Tbsp. hot hungarian paprika
1 1/2 Tbsp. cumin
1 Tbsp. dried oregano
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground black peppercorns
1/2 tsp. allspice
1/2 tsp cinnamon
For the Sauce
3 Tbsp. unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped yellow onion
1 1/2 cups ketchup
juice of 1 small lemon or about 3 Tbsp.
2 Tbsp. brown sugar
2 Tbsp. cider vinegar
1 1/2 Tbsp. worcestershire sauce
1 1/2 tsp. dry mustard
black pepper to taste
(1) Mix the rub ingredients together in a bowl and coat the ribs on both sides. Allow to sit in the refrigerator for at least 6 hours. I left mine in overnight.
(2) for the sauce, sautee the onions and celery in the melted butter for about 7-10 minutes, then add the rest of the ingredients. Boil for a couple minutes while stirring constantly, reduce heat and simmer for another ten minutes.
(3) The grilling: you'll want to use indirect medium heat for these, so place all the briquets to one side and wait until the flames have subsided. I happened to have some oak wood chips, which I soaked in water for about an hour. Once the flames had subsided I added the chips for an extra nice smoky flavor.
(4) Place the ribs on an area of the grill that does NOT have any coals under it, or it will be charred on the bottom. After about an hour you may need to add a few more briquets on top of the burning ones to keep the fire going, depending on how hot your briquets burn. There is no need to turn the ribs, since this is indirect heat. Leave the lid closed! Total cooking time should be about 1 1/2 to 2 hours. During the last half hour, begin basting the ribs with the sauce. About every ten minutes or so. Reheat the leftover sauce and serve on the side.
These are really, really, very good.
Posted by Kitchen Monkey at 11:58 PM