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.
Although subtle in flavor, the citrus glaze compliments the bold flavor of beef with a refreshing finish. Add sugar for a sweeter sauce or more cayenne pepper to kick up the heat a notch.
When it comes to beef, we can stretch the flavor spectrum with more vibrant ingredients without losing the flavor of the meat itself. These ribs with coffee adobo sauce is a great example of that.
After reading America’s Best Ribs by Ardie A. Davis and Paul Kirk, I realized that I’ve never eaten Kentucky barbecued mutton. I decided to give the grilled mutton ribs recipe from the book a try.
After reviewing the book Slow Fire…The Beginner’s Guide to Barbecue by Ray “Dr. BBQ” Lampe, I decided to give his barbecue championship ribs recipe a try. Were they championship quality?
These Mexican short ribs just can’t be beat! Mesquite smoke, cumin, cilantro and a little Jalapeno heat all come together with the robust flavor of beef for some great lip-smackin’ ribs. Side dishes not required!
Nothing adds festive to a table setting better than a rack of meat! This lamb crown roast is a great example. Cooked low-and-slow on the grill with a hint of smoke and orange cranberry stuffing.
These glazed lamb ribs combine the great flavors of the grill with that of lamb and give it an extra kick of Jalapeno flavor. Not overpowering, but just right! For an extra kick, add a finely diced Jalapeno peppers.
The greatest dish from the grill, in my opinion is Galbi. Beef short ribs thinly butterflied and marinated with Asian pear and sesame oil. I needed a Korean barbecue fix, so here’s my speedy version.
In an attempt to replicate some Texas ribs I once had, I ran into this recipe. Coffee and Worcestershire give a slight pungent flavor that is softened somewhat by the catchup and brown sugar.