Eating with your hands has a comforting, uncomplicated appeal. Ribs are a perfect example of a dish that invites that relaxed, finger-licking approach. For true enjoyment, ribs often demand a bit of technique, patience and the right balance of flavors. I recently tried a Kansas City Style Pork Ribs recipe and it delivered on both taste and texture. A spice rub is worked into pork spare ribs and allowed to rest so the flavors develop. After that, the ribs are cooked low and slow—either on the grill or in the oven—and finished with a rich, homemade Kansas City barbecue sauce that adds a glossy, flavorful glaze.
My family enjoys ribs any way they are prepared—grilled or baked—so I appreciate recipes that produce tender, well-seasoned meat. These ribs had a pleasant balance of sweetness and heat from the brown sugar and spices in the rub. The barbecue sauce locks in juices and creates a sticky coating that helps the ribs become fall-off-the-bone tender. They take time to make, but the slow cooking is what transforms them. Be patient: the result is worth the wait.
recipe adapted from The Neely’s
Kansas City Barbecue Sauce, recipe follows
Dry Rub:
2 cups brown sugar
1/2 cup dry mustard
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
2 teaspoons freshly ground black pepper
Remove the thin white membrane from the bone side of the ribs. In a small bowl, combine the brown sugar, dry mustard, cayenne, smoked paprika, garlic powder, onion powder, salt and pepper. Massage the rub evenly into the ribs and let them rest for at least 1 hour or up to overnight in the refrigerator to allow the flavors to penetrate.
If grilling, set up for indirect heat and maintain a temperature around 225°F (medium-hot coals). Place the ribs meat-side down next to the coals so they cook slowly with indirect heat. Cook for about 1 hour, turning every 30 minutes and basting with the Kansas City Barbecue Sauce. Continue cooking until the ribs are tender, about 3 to 4 hours total.
If baking indoors, place the ribs on a rack in a roasting pan. Slather them with the barbecue sauce and tent loosely with aluminum foil. Bake in a preheated 350°F oven, basting with sauce every 30 minutes. Remove the foil for the final 30 minutes to allow the glaze to set and the edges to caramelize. Total cooking time is about 2 1/2 to 3 hours, or until the ribs are fork-tender.
2 tablespoons vegetable oil
1 small onion (about 2/3 cup), finely diced
3 cups water
1 cup tomato paste (about two 6-ounce cans)
1/2 cup brown sugar
2/3 cup apple cider vinegar
1/4 cup molasses
1/2 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
Heat the oil in a small saucepan over medium-high heat. Add the diced onion and cook until translucent. In a separate bowl, whisk together the water, tomato paste, brown sugar, apple cider vinegar, molasses, cayenne, smoked paprika, salt and pepper. Add this mixture to the saucepan with the cooked onions, bring to a simmer, and cook gently for 30 to 45 minutes until the sauce thickens and the flavors meld. Use the sauce to baste the ribs during cooking and to glaze them just before serving.
Yield: about 3 cups