Kansas City ribs are serious business when it comes to BBQ.
True to tradition, barbeque in Kansas City is dry rub-spiced,
smoked with hickory and coated with a KC style sauce. For
Kansas City sauce means a thick, rich and tangy tomato based
sauce with molasses and sometimes a hint of vinegar. The meat
is seared, slow cooked and mop basted with sauce until the
meat is tender and a nice crust has formed on the outside.
Roll up your sleeves and get ready for sauce that you enjoy
getting under your fingernails.
City's first recorded barbequer was Henry Perry back in 1908.
Perry become very well known for his succulent ribs and would
serve them to customer who would come from miles away. Perry
converted an old trolley barn into a restaurant and would
serve is ribs on newspaper for 25 cents a slab. "Old Man Perry's"
restaurant was located at 19th & Highland and was later sold
to George Gates and Charlie Bryant. It become known as Arthur
Bryant's and is still today regarded as one of America's greatest
rib joints. Today Kansas City boast over 90 rib restaurants.
with any rib, first start by removing the membrane on the
back of the rib. This can prove to be difficult with wet finger.
Dry hands and a paper towel work well for this. The paper
towel will allow you to get a better grip on the membrane.
Evenly coat the ribs with the dry rub, wrap with plastic wrap
and then foil. Refrigerate for at least 3-4 hours but overnight
is best. 30 minutes before you are ready to cook the ribs,
remove them from the refrigerator and allow to come to room
temperature. Continually mop the ribs with sauce until finished
City Style Dry Rub:
1 C sugar
½ C paprika
¼ C kosher salt
¼ C celery salt
3 tablespoons onion powder
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons black pepper
2 teaspoons dried mustard powder
1 tablespoon cayenne pepper
Kansas City Style Sauce:
1 teaspoon seasoned salt
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon mild curry powder
1 teaspoon paprika
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon mace
½ teaspoon freshly cracked black pepper
½ teaspoon cayenne pepper
2 C ketchup
¾ C dark unsulphered molasses
½ C white wine vinegar
Scott Schirkofsky is the chef and owner of At Home Gourmet.
You can find more recipes, cooking tips, food and beverage
articles on his highly recommended website: http://www.athomegourmet.com
Scott is also the owner of http://www.americasfavoritefood.com