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.
You just can’t beat the flavor that fruit brings to barbecued ribs. These blueberry glazed ribs are a prime example of that. Fruit offers the sweetness we look for in a barbecue sauce, as well as it’s own unique flavor. I don’t believe there’s a fruit out there that I haven’t made a barbecue sauce with.
Although this barbecue rib recipe calls out for blueberry syrup, use fresh blueberries if they’re in season. Simply process in a food processor while adding Karo syrup to taste.
- 4 racks of pork ribs
- 4 tablespoons unsalted butter
- 1/2 teaspoon onion powder
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup red wine vinegar
- 2 cups blueberry syrup
- 8 thyme sprigs
- 2 sage sprigs
- 2 large garlic cloves, minced
- 1 medium onion, minced
- 1 teaspoon hot sauce
- Kosher salt
- Extra virgin olive oil or cooking spray
- about 1 cup of hickory smoking chips, soaked in water for a half hour
- Prepare the ribs by trimming and removing the membrane. See the sidebar if you need to review how that is done.
- In a bowl, prepare the meat rub. Combine the garlic powder, onion powder, pepper and 1 1/2 tablespoons of salt and blend well.
- Brush ribs with olive oil or cooking spray. Rub all sides of the ribs with the meat rub.
- Prepare a grill for indirect grilling at a medium heat (225-250-degrees F).
- Meanwhile, in a large saucepan, melt the butter. Tie the sage and thyme sprigs together with kitchen string. Add the onion, garlic and herb bundle to the saucepan and cook over moderate heat until the onion is softened, 8 minutes. Add the vinegar and bring to a boil. Add the blueberry syrup and hot sauce and simmer over moderately low heat until reduced to 1 1/2 cups, 10 minutes. Discard the herb bundle.
- Drain the smoking chips and place on the fire.
- Once chips begin to smoke, place ribs on the grill and cover. Cook for 4-5 hours or until ribs are tender. Be sure to maintain the temperature as close to 225-degrees F as possible.
- During the last half hour, begin basting both sides of the ribs with the sauce.
- Remove from grill and baste again with the sauce. Serve with sauce on the side.
Enjoy your ribs and always remember…admire the fire!
Recipe inspired by Food & Wine
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
Hey!…it could happen!
A man was driving up a steep and narrow mountain road. A woman was driving down the same road. As they pass each other, the woman leans out the window and yells “Pig!” The man immediately leans out his window and replied, “Hag!” They continue on their way and as the man rounds the next corner, he crashes into a pig in the middle of the road.
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?