Kansas City Style St. Louis Ribs
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Recipe Summary Kansas City Style St. Louis Ribs
Barbecue-seasoned St. Louis ribs are grilled slowly over low heat and brushed with Kansas City-style barbecue sauce.Ingredients | Best Cities In Germany For Students2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removedVegetable oil¼ cup favorite barbecue seasoning rub1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained1 (18 ounce) bottle ketchup1 cup honey1 cup white vinegar¼ cup water¼ cup light molasses1 tablespoon chili seasoning blend2 teaspoons hickory liquid smoke1 teaspoon dry mustard½ teaspoon ground allspiceDirectionsAbout one hour before smoking, coat both sides of ribs with a little vegetable oil and sprinkle with barbecue seasoning rub. Set aside at room temperature for 1 hour.Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.Meanwhile, make the sauce. Combine all ingredients in small saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes, stirring frequently.Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with Kansas City-style barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.Recipe by BBQ Pit Master, Moe Cason.Info | Best Cities In Germany For Studentsprep: 10 mins cook: 3 hrs 30 mins additional: 1 hr total: 4 hrs 40 mins Servings: 4 Yield: 4 servings
TAG : Kansas City Style St. Louis RibsTrusted Brands: Recipes and Tips, Smithfield®,
