Kansas City Style BBQ Ribs
Kansas City is famous for its BBQ ribs. They are traditionally smoked, and if you have a smoker by all means cook them that way. Mine has rusted away after years of disuse, unfortunately. The instructions below are for grilling them or baking them. You can, of course, lower the heat and cook them for longer, but 2 hours at 300°F will leave you with tender, yet still resistant, ribs (cook them longer if you want the skin to completely fall off the bone).
The rub an the BBQ sauce worked really well together, and the BBQ sauce is delicious, only slightly spicy but very sweet. A little goes a long way.
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Kansas City Style BBQ Ribs
Ingredients
Directions
Remove excess fat and film from the back of the slabs of spare ribs. First rub the kosher salt and then the rib rub all over the ribs and allow to rest for 30 minutes to an hour.
Preheat your BBQ grill or oven to 300°F. If using a BBQ grill, fill a smoker box with hickory wood, then grill over indirect heat, bone side down, for about 2 hours. If using an oven, envelop each rack of ribs in aluminum foil and place on a baking sheet, bone side down. Roast in the oven for about 2 hours - then remove and discard the aluminum foil. Whichever method you use, half way through, switch the position of the rib racks.
Brush the rib slabs with BBQ sauce and continue cooking for 10 minutes, repeating half way through if you like your ribs heavy with sauce. Cut each rib and serve.
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Adapted from several recipes.
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