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 reading America’s Best Ribs by Ardie A. Davis and Paul Kirk, I realized that I’ve never eaten Kentucky barbecued mutton, the barbecue Kentucky is most famous for. I don’t understand that since I’ve been to Kentucky hundreds of times. I almost want to jump in the car and make the 6 hour drive from Chicago for that sole purpose. Until then, I decided to give the grilled mutton ribs recipe from the book a try.
- 2 slabs mutton breast ribs
- 2 tablespoons salt
- 2 tablespoons finely ground black pepper
- 1 teaspoon cayenne
- 1 cup apple cider vinegar
- 1/3 cup beef or chicken stock
- 1/4 cup canola oil
- 1/4 cup Worcestershire sauce
- 1 tablespoon crushed red pepper
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- Heat a cooker to medium to medium-high.
- Combine all the ingredients for the rub in a small bowl and blend well. Season the ribs all over with the rub.
- Combine all the ingredients for the mop in a small saucepan and heat over medium heat for about 15 minutes. Set aside.
- Oil the grate and place the ribs on it bone side down. Cover and cook for 5 to 7 minutes, then mop and turn the ribs. Repeat the process for 30 to 45 minutes, or until the ribs are pull-apart tender.
- Transfer the ribs to a cutting board and let them rest, covered loosely with aluminum foil, for 10 to 15 minutes. Cut the ribs into individual pieces and serve.
Enjoy your ribs and always remember…admire the fire!
Recipe courtesy of Ardie A. Davis and Chef Paul Kirk from their latest book, America’s Best Ribs. If you’d like to read my book review, click…here.
What Ya Be Eatin’ Wit Dem Ribs?
There’s only one thing that needs to be served with a slab of top ribs and that’s a great side dish. If you’re stuck for ideas, here’s a few:
Bacon Wrapped Shrimp
Peaches and Rum
What’d Ya think?