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.
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?
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.
How good are sweet and sticky barbecued ribs? They just can’t be beat! This recipe uses honey and ketchup as a base and gets an influx of flavor from French onion soup. Plus there’s only 5 ingredients!
These aren’t your Daddy’s BBQ ribs! They’re somewhat sophisticated. A savory sauce of balsamic vinegar, molasses, Worcestershire, coffee and cocoa provides the magic flavor for these grilled spareribs.
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.
These Cambodian ribs utilize the great flavor of baby back pork ribs and spice them with ginger, garlic and honey and serve them with a lime dipping sauce. Easy and tasty!
Arkansans refer to “black ribs, they’re speaking of spare or back ribs that are literally covered with a relatively sweet sauce that has been reduced almost to a glaze, cooked to a blackened finish.
If you’ve never had country-style ribs, you’re in for a treat. This recipe with its sweet, yet tangy flavors are reminiscent of eastern North Carolina barbecue where vinegar is king.
Citrus flavor ties in nicely with the smokey heat supplied by the chipotle pepper followed by sweetness from orange marmalade. Mesquite wood blends well with the orange flavors.