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.
If you’ve never had country-style ribs, you’re in for a treat. They’re the meatiest member of the pork rib family and are more like a pork chop than a rib. Actually, they’re not a rib at all. They are cut from the blade end of the loin near the shoulder, yet the pork industry chooses to call them a rib.
This recipe with its sweet, yet tangy flavors are reminiscent of eastern North Carolina barbecue where vinegar is king.
- 1 1/2 to 2 pounds boneless country-style pork ribs
- 2 cups apple cider vinegar
- 1 cup water, cold
- 2 tablespoons vegetable oil
- 2 tablespoons molasses, OR 1/4 cup firmly packed brown sugar
- 1 tablespoon fresh ground black pepper
- 1 tablespoon kosher salt
- 1 1/2 teaspoons crushed red pepper
- 1/2 teaspoon cayenne, or per taste
- Place ribs in a large bowl or resealable plastic bag, set aside.
- In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved. Remove 1/2 cup marinade; set aside.
- Add remaining marinade to ribs; seal bag and marinate for 4 – 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.
- Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160º F.
- Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.
Enjoy your ribs and always remember…admire the fire!
Recipe inspired by The National Pork Board.
Want to learn more about Country Style Ribs?
Visit our friends at QualityGrillParts.com where they published this in depth article on the subject: Smoked Country Style Ribs: Glazed, Sauced and Explained.
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 Hindu, rabbi and a lawyer were driving down the road, when the car breaks down. Fortunately, they found a farmhouse nearby. The farmer informed them that he had only one spare room, and that it had only two twin beds. They were welcome to it, but one of them would have to sleep in the barn. After much discussion, the Hindu volunteered to go to the barn. A few moments later, a knock on the door, and the Hindu explained that there was a cow in the barn, and cows are sacred and he could not possibly sleep in the barn with a cow. Annoyed, the rabbi volunteered. A few moments later, a knock on the door. The rabbi explained that there was a pig in the barn and that he, being very orthodox, could not possibly spend the evening in the barn with the origin of pork. Finally the lawyer said that he would go to the barn. A few moments later there was a knock on the door. It was the cow and the pig!
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?