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 were to list the top five legends of barbecue, Ardie Davis and Paul Kirk would surely be on that list. That’s why I couldn’t wait to get my hands on their new book, America’s Best Ribs. I’d like to believe that America’s best ribs are right here at TopRibs.com, but I’m sure Ardie and Paul can crank out one hell of a rib hoedown.