Where barbecue ribs are king
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.
When I spotted the Big Butz Cranberry sauce, it really peaked the inquisitive curiosity of my taste buds. The bottle claims it took seven years to develop. One would think that amount of time would give way to something spectacular. We shall see.
WHO BE COOKIN' ALL DEM RIBS?
Hello, my name is Gary Glen. As a certified Kansas City Barbeque Society judge, I know a little about barbeque. If not cooking barbeque, I'm eating it. When I'm not cooking or eating barbeque, I'm judging it. When I'm doing none of the above, I write about here or at Barbequed Chicken.com.
You smell that? Those ribs are ready...let's eat!
WE'RE HONORED TO BE A MEMBER
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