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. These citrus glazed beef ribs are also quite adaptable to your personal taste. Add sugar or more honey if you prefer a sweeter sauce or more cayenne pepper if you want to kick up the heat a notch.
- 2 slabs beef back ribs
- 1 cup orange juice concentrate
- 1/4 cup ketchup
- 1/4 cup honey
- 2 tablespoons lemon juice
- 1 tablespoon lime juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper
- 3 garlic cloves, minced
- 1 large onion, chopped
- Handful of hickory smoking chips
- zest of 1 orange, for garnish
- 1 cup apple cider vinegar
- 1/2 cup lime juice
- 1/2 cup lemon juice
- 2 tablespoons orange juice concentrate
- Prepare the ribs by removing the membrane and trimming off any excess fat. See the sidebar if you need to review how that is done.
- Combine the vinegar, lime juice, lemon juice and orange juice concentrate in a non-reactive bowl and whisk. In a non-reactive baking dish, place the rib slabs meaty side down and pour in the citrus marinade. Cover and place them in the refrigerator. Marinade for 2 to 4 hours. Turn ribs over at even intervals to assure even marinating. Resealable freezer bags can also be used if you don’t mind cutting each slab in half.
- Prepare an indirect fire. Once the coals are ready, slide them off to one side so that you have a hot side and a cool side. If using a gas grill, simply light the burners on one side only. Maintain a temperature to 275 to 300-degrees F.
- Add the smoking chips on top of the coals. Place ribs meat side down, or use a rib rack. Close the lid. For gas grills, smoking chips can be used with a smoker box or an aluminum foil packet with holes poked on the top of the packet. Place either one on top of the flame diverter plate (just below the cooking grate).
- Cook ribs for 3 hours. Every half hour, flip each rack and rotate them. That is, move the slab that is closest to the fire away from it and replace with the slab that was furthest from the fire. If using a rib rack, simply rotate it.
- Place ribs directly over the fire. Brush on the citrus glaze and cook for 2-3 minutes. Flip again and brush other side with the glaze. Repeat this process two more times.
- Remove ribs from the grill and brush both sides again with the glaze. Allow to rest for 10 minutes before serving.
- Garnish with the orange jest and serve with remaining sauce on the side.
Enjoy your ribs and always remember…admire the fire!
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 beef ribs different than the recipe above calls out for, then see your other options here.
Low and Slow
Hey!…it could happen!
Two cows were out in a field eating grass. One cow turns to the other cow and says, “Moooooo!” “Hey”, the other cow replies…. “I was just about to say the same thing!”
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?