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Kansas City Style Ribs
To make authentic Kansas City style ribs, start with a trimmed pork sparerib slab, season it with spicy rib rub, smoke it with the kiss of hickory, and finish it off with a good coating of sweet Kansas City style barbecue sauce.That's what I'm talkin' about! Spicy and sweet pork ribs, with meat so tender it literally falls off the bone. Most rib joints top off the slab with four or five slices of white bread before wrapping it up for the road. I'll do the same, wrapping the slab and bread with foil, letting it rest for 20 minutes before serving. The bread gets steamed, and soaks up bbq sauce and rib juices...makes for some tasty eating!
Kansas City Style Ribs Recipe
If you're starting out with whole sparerib slabs, they need to be trimmed the way they do it in Kansas City. Remove the breastbone, the skirt, the membrane and the point. This will leave you with a nice looking slab, even in thickness so it cooks consistently. For detailed instructions, see How to Prepare Spareribs.Ingredients
For the dry rib rub, you'll need...Using hickory for wood smoke flavor, smoke the slabs at 225 degrees Fahrenheit for three hours. Check for doneness at that time. If not quite ready, give them another hour and test them again. When done, brush on a thick coating of homemade Kansas City style barbecue sauce, layer on the white bread, and wrap the slabs in foil. After resting for twenty minutes, serve your Kansas City style ribs to your eager guests and your family. Be sure to perform several taste-tests before serving them...three or four ribs should be enough to verify that they are the tastiest ribs you've ever eaten!
One-quarter cup onion powder
Two tablespoons smoked paprika
Two tablespoons brown sugar
One tablespoon canning salt
One tablespoon chili powder
Two teaspoons black pepper
One teaspoon oregano
One teaspoon garlic powder
One-half teaspoon curry powder
One-half teaspoon cumin
One-half teaspoon ground red pepper
One-quarter teaspoon cinnamon
One-eighth teaspoon ground cloves
Mix the dry ingredients together, then coat the KC style slabs on all sides with the mixture. Let the ribs rest at room temperature for one hour, or put them in the fridge and let them rest overnight if you like to plan ahead. It's not necessary to let the ribs rest that long...the meat is not really that thick, so one or two hours will be plenty of time for the seasonings to do their work.
