Bbq Ribs Recipe - Barbequed Ribs Kansas City Style

#BBQ RIBS RECIPE#

Barbequed Ribs Kansas City Style
Kansas City ribs are serious when it comes to barbecue. True to its tradition, barbecue in Kansas City is dry rub-spiced, smoked with hickory and coated with sauce KC. For Kansas City sauce means a thick, rich and based TANGY tomato sauce with molasses and sometimes a dash of vinegar. Seared meat is cooked slowly and sufficient to absorb the sauce until the meat is tender and a nice crust has formed on the outside. Roll up your sleeves and get ready for the sauce you like to do under your nails.

Kansas City recorded the first barbecue Henry Perry is back in 1908. Perry very well known for its succulent ribs and serve customers who come from far away thousands. Perry converted an old trolley barn in a restaurant and serve on the east coast of newspapers for 25 cents a slab. "Old Man Perry's" restaurant was located at 19 & Highland and was then sold to George Gates and Charlie Bryant. He became known as Arthur Bryant, and is still considered today as one of the greatest American side seams. Today, Kansas City Boast over 90 restaurants coast.

As for any side to begin with the elimination of the membrane on the back of the coast. This may be difficult with wet fingers. Dry hands and a paper towel to work for the property. The paper towel you will get a better grip on the membrane. Coat the ribs evenly with the dry rub, wrap with plastic wrap and leaves. Refrigerate for at least 3-4 hours, but the night is the best. 30 minutes before you're ready to cook the ribs, remove them from the refrigerator and let come to room temperature. MOP continually ribs with the sauce until finished cooking.

Kansas City style dry rub:
1 C sugar
C ½ paprika
¼ C kosher salt
¼ C celery salt
3 c. tablespoon onion powder
3 c. tablespoons chili powder
2 tablespoons cumin
2 tablespoons black pepper
2 teaspoons dry mustard powder
1 tablespoon cayenne pepper

Kansas City Classic sauce:
1 teaspoon salt season
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon mild curry powder
1 teaspoon paprika
½ tsp Spice Tea Field
½ tsp Tea cinnamon
½ tsp Tea mace
½ tsp Tea freshly cracked black pepper
½ teaspoon cayenne pepper
2 C ketchup
C ¾ unsulphered dark molasses
C ½ white wine vinegar

By: Scott Schirkofsky [isnare.com]