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Barbequed Ribs Kansas City Style
Kansas City ribs are serious business when it comes to BBQ. True
to tradition, barbeque in Kansas City is dry rub-spiced, smoked
with hickory and coated with a KC style sauce. For Kansas City
sauce means a thick, rich and tangy tomato based sauce with
molasses and sometimes a hint of vinegar. The meat is seared,
slow cooked and mop basted with sauce until the meat is tender
and a nice crust has formed on the outside. Roll up your sleeves
and get ready for sauce that you enjoy getting under your
fingernails.
Kansas City's first recorded barbequer was Henry Perry back in
1908. Perry become very well known for his succulent ribs and
would serve them to customer who would come from miles away.
Perry converted an old trolley barn into a restaurant and would
serve is ribs on newspaper for 25 cents a slab. "Old Man
Perry's" restaurant was located at 19th & Highland and was later
sold to George Gates and Charlie Bryant. It become known as
Arthur Bryant's and is still today regarded as one of America's
greatest rib joints. Today Kansas City boast over 90 rib
restaurants.
As with any rib, first start by removing the membrane on the
back of the rib. This can prove to be difficult with wet finger.
Dry hands and a paper towel work well for this. The paper towel
will allow you to get a better grip on the membrane. Evenly coat
the ribs with the dry rub, wrap with plastic wrap and then foil.
Refrigerate for at least 3-4 hours but overnight is best.
30
minutes before you are ready to cook the ribs, remove them from
the refrigerator and allow to come to room temperature.
Continually mop the ribs with sauce until finished cooking.
Kansas City Style Dry Rub:
1 C sugar
½ C paprika
¼ C kosher salt
¼ C celery salt
3 tablespoons onion powder
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons black pepper
2 teaspoons dried mustard powder
1 tablespoon cayenne pepper
Classic Kansas City Style Sauce:
1 teaspoon seasoned salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon mild curry powder
1 teaspoon paprika
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon mace
½ teaspoon freshly cracked black pepper
½ teaspoon cayenne pepper
2 C ketchup
¾ C dark unsulphered molasses
½ C white wine vinegar
About the author:
Scott Schirkofsky is the chef and owner of At Home Gourmet. You
can find more recipes, cooking tips, food and beverage articles
on his highly recommended website:
http://www.athomegourmet.com
. Scott is also the owner of
http://www.americasfav
oritefood.com and
