FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesPork Recipes page 1PORK RIBS >>>>> >  Kansas City Spareribs

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees

 

KANSAS CITY SPARERIBS

Serves 4.
 

Ingredients

    4 pounds pork spareribs or back ribs
    1 cup ketchup
    1/3 cup finely chopped onion
    1/3 cup cider vinegar
    3 tablespoons brown sugar
    2 tablespoons molasses
    1 tablespoon Worcestershire sauce
    1 teaspoon chili powder
    1 teaspoon dry mustard
    1/2 teaspoon ground allspice
    1/4 to 1/2 teaspoon ground red pepper
    3 cups wood chips (use hickory or oak chips for the best flavor)
     

Cooking Directions
BBQ Sauce:

In small saucepan, combine ketchup, onion, vinegar, brown sugar, molasses, Worcestershire sauce, chili powder, mustard, allspice and red pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until desired consistency, stirring frequently. Divide sauce into two portions; set aside.

Ribs:
At least 1 hour before grilling, soak wood chips in enough water to cover; drain. Cut ribs into 4 portions. In charcoal grill with cover, place preheated coals around drip pan for medium indirect heat. Add 1/2-inch hot water to drip pan. Sprinkle half of the wood chips over the coals. Place ribs, bone side down, on the grill rack over drip pan. Cover and grill for 1 1/2 to 2 hours or until ribs are tender, basting with one portion of reserved sauce the last 15 minutes. Add more preheated coals (use a hibachi or a metal chimney starter to preheat coals) and wood chips; turn ribs halfway through grilling. Serve second portion of reserved sauce with ribs.

* Note: For gas grills, preheat and then turn off any burners directly below where the food will go. The heat circulates inside the grill, so turning the food is not necessary.

Serving Suggestions
Bring the flavor of Kansas City to your next BBQ and be sure to have plenty of napkins. Serve with baked beans, potato salad, and bread.
 

Nutrition Facts
Calories 640 calories; Protein 42 grams; Fat 44 grams; Sodium 524 milligrams; Cholesterol 172 milligrams; Saturated Fat 16 grams; Carbohydrates 19 grams; Fiber 1 grams

Recipe courtesy of National Pork Board.    For more information about The Other White Meat, visit TheOtherWhiteMeat.com
 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages