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.
In an attempt to replicate some BBQ ribs I once had in Texas, I ran into this recipe. Although it wasn’t exactly the ribs I had envisioned, they were tasty. The coffee and Worcestershire gives them a slightly pungent flavor that is softened somewhat by the catchup and brown sugar. To increase the intensity of these ribs, try a small amount of mesquite wood on the fire, but only a small amount…a little mesquite goes a long way!
Should you want to tone down the flavors somewhat, use a sweet style BBQ sauce instead of the catchup and another tablespoon of brown sugar. Stick to the hickory chips. Once you adjust these ribs to your personal taste, I think you’re going to love them.
- 3 lb baby-back ribs, cut into 4 sections
- 1/2 cup strong black coffee
- 1/2 cup Worcestershire sauce
- 1/2 cup catchup
- 1/4 cup cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons minced hot chili peppers
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1 cup chopped onions
- 3 cloves garlic, minced
- About a cup of hickory or fruit wood wood chips
- Prepare your ribs by removing the membrane from the inner portion of the ribs. This membrane will inhibit the flavors of the meat rub and smoke from penetrating the meat. Trim off any excess fat. See the sidebar if you need to review how that is done.
- Set up the grill for indirect grilling and preheat to medium (225 to 250-degrees F).
- Place ribs, meat side up on the grill opposite the fire. Add smoking chips and close the lid.
- Cook for 3-4 hours while maintaining the heat as close to 225-degree F as possible, or until meat is fork tender.
- Mix remaining ingredients in a small saucepan. Heat over medium heat, stirring until sugar dissolves. Remove from heat.
- During the final hour, baste both sides of the ribs with the sauce. Repeat every 10-15 minutes.
- During the last 20 minutes, move the ribs right over the fire. Grill the ribs for 20 minutes or until well glazed, turning and brushing often with the sauce.
- Remove from grill and baste once again. Allow ribs to rest for 10 minutes. Serve with the rest of the sauce on the side.
Enjoy your ribs and always remember…admire the fire!
Recipe inspired by Woman's Day
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 pork ribs different than the recipe above calls out for, then see your other options here.
Low and Slow
Hey!…it could happen!
An aged farmer and his wife were leaning against the edge of their pig-pen when the old woman wistfully recalled that the next week would mark their golden wedding anniversary. “Let’s have a party, Homer,” she suggested. “Let’s kill a pig.” The farmer scratched his head, “Gee, Ethel,” he finally answered, “I don’t see why the pig should take the blame for something that happened fifty years ago.”
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?