Kansas City’s barbecue sauce is tomato-based, thick, sweet and smoky. These Kansas City-style spareribs are a perfect example of that style of barbecue.
These aren’t your Daddy’s BBQ ribs! A sophisticated, savory sauce of balsamic vinegar, molasses, Worcestershire, coffee and cocoa provides the magic flavor for these grilled spareribs.
- 2 cup Pace® Picante Sauce
- 2 tablespoon Worcestershire sauce
- 2 tablespoon balsamic vinegar
- 2 tablespoon molasses
- 2 tablespoon ground coffee
- 2 tablespoon unsweetened cocoa powder
- 2 clove garlic , minced
- 4 pound pork spareribs
- 2 green onion , finely chopped (about 1/4 cup)
- Stir the picante sauce, Worcestershire, vinegar, molasses, coffee, cocoa powder and garlic in a medium bowl.
- Pour half the picante sauce mixture into a 3-quart shallow, nonmetallic baking dish for marinade. Cover and refrigerate the remaining picante sauce mixture.
- Add the ribs to the baking dish and turn to coat. Cover and refrigerate for 12 hours.
- Set up the grill for indirect cooking. Lightly oil the grill rack. Heat the grill to medium. Grill the ribs for 3 hours or until fork-tender, turning and basting often with the marinade. Discard the remaining marinade.
- Heat the remaining picante sauce mixture in a 1-quart saucepan over medium heat to a boil, stirring occasionally.
- Serve the sauce with the ribs and sprinkle with the onions.
Enjoy your ribs and always remember…admire the fire!
Recipe inspired by Campbell's Kitchen
How Ya Be Cookin’ Dem Barbecued Ribs?
We here at TopRibs prefer the Low-n-Slow method of cooking our barbecue ribs, but understand that method may not be suitable all the time. Great ribs can be had from the oven as well. A quick sear on the grill can also produce a decent rack of barbecued ribs. If you want to cook your pork ribs different than the recipe above calls out for, then see your other options here.
Low and Slow
Oinking Out Loud!
What Ya Be Fixin’ Wit Dem Barbecued Ribs?
Man can’t survive by meat alone…OK, maybe we could, but your barbecue ribs sure taste better with a side dish or two. Here’s some good ideas:
Bacon & Shrimp
What’d Ya think?