Kansas City Style Baby Back Ribs Recipes

Steps:

• 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.
• 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.
• 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.
• In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
• 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.
• 3 cups

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

Steps:

• Rub each rack of ribs all over with 2 tablespoons of the barbecue marinade and refrigerate overnight.
• Bring ribs to room temperature and sprinkle each with 1 tablespoon of the dry rub.
• Light a charcoal fire in a covered grill and set it up for indirect grilling: When the temperature reaches 225 degrees, carefully push the hot coals to one side and place a drip pan filled with 1 cup of water on the opposite side. Alternatively, bring a smoker to 225 degrees. Put the ribs on the grill over the drip pan, overlapping them slightly, and cover the grill; you'll need to cook the ribs for about 4 hours total, or until the meat pulls away from the bones and is very tender. Maintain the temperature at 225 degrees by replenishing the charcoal with a fresh batch of burning coals every hour. Every hour, drain 1/2 cup of the wood chips and scatter them over the hot coals. Add water to the drip pan when half of it is evaporated. After 1 1/2 hours, spray the baby back ribs with the Cider Mop spray and rotate them on the grill; repeat spraying every 45 minutes.
• Remove the drip pan and spread the coals in an even layer. Replenish with fresh coals to make a medium-hot fire. Dilute the Sweet and Sticky Barbecue Sauce with 1/2 cup water. Brush sauce over ribs and cook for 30 minutes, turning often. Repeat brushing 4 or 5 times to build a sticky glaze. Transfer the ribs to a carving board and let rest for 10 minutes. Cut between each rib and serve. (If you would like to prepare them ahead, the glazed ribs can be refrigerated overnight. Serve cold or reheat in a 325 degrees oven.)
• In a blender, puree the chopped garlic, Worcestershire sauce, soy sauce, onion and water. The marinade can be refrigerated for up to 1 week.
• In a small bowl, whisk together all of the ingredients. The dry rub can be refrigerated or frozen for up to 6 months.
• In a large, glass measuring cup, combine the apple juice, water and vinegar. Pour into a spray bottle and refrigerate. The mop spray can be refrigerated for up to 1 week.
• Heat the oil in a large saucepan. Add the garlic, onion, green pepper and a large pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the rum and simmer for 2 minutes. Add the chili powder, black pepper, allspice and cloves and cook, stirring, until fragrant, about 3 minutes. Add the brown sugar, water, ketchup, molasses, mustard, vinegar and hot sauce and simmer over moderate heat, stirring often, until thickened, about 30 minutes.
• Transfer the barbecue sauce to a large food processor and puree. Season the sauce with salt. The barbecue sauce can be refrigerated for up to 2 weeks.

Steps:

• 1. Trim each rack of ribs or have your butcher do this for you.
• 2. Place the ribs in a large nonreactive roasting pan. Pour the cider over the ribs. Squeeze the juice from the lemons over the ribs, catching the seeds with your fingers. Turn the ribs a couple of time to coat all over with marinade. If desired, let the ribs marinate in the refrigerator, covered, for 4 to 6 hours, turning several times.
• 3. Drain the ribs and blot dry with paper towels. Sprinkle 1/2 cup of the rub on both sides of the ribs, patting it onto the meat with your fingers. Let the ribs stand in the refrigerator, covered, for 1 to 2 hours.
• 4. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat to high until you see smoke, then reduce the heat to medium.
• 5. When ready to cook, if using charcoal, toss 1 cup of wood chips on the coals. Place the ribs in the center of the hot grate, away from the heat. Cover the grill and cook the ribs for 2 to 3 hours. After 30 minutes, spray the ribs with apple cider and continue to spray every half hour until ready to brush with the sauce. If using a charcoal grill, you'll need to add 12 fresh coals and 1/2 cup wood chips per side after each hour.
• 6. Lightly brush the ribs with 1 cup of the sauce 20 minutes before the ribs are done. When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers. But don't overcook; the ribs should have some chew to them. If the ribs start to dry out, wrap them in aluminum foil for the last hour of cooking.
• 7. Transfer the ribs to plates or a platter. Sprinkle the ribs with the remaining rub and lightly brush again with barbecue sauce. Let the ribs rest for a few minutes, then serve with the remaining barbecue sauce on the side.
• VARIATION:
• You can also cook the ribs in a smoker. Smoke them for 4 to 5 hours at 225°F
• ALSO GOOD FOR:
• This is a wonderful way to prepare baby back ribs. In this case, you'll need to allow 1 to 1 1/2 hours for indirect grilling or 2 to 3 hours for cooking in a smoker.

Steps:

• In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour., For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 5-6 minutes. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat., Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat until ribs are tender, 1-1/4 to 1-3/4 hours., Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, until browned, 8-10 minutes, turning and basting occasionally with remaining sauce.