Pages

Sunday, May 26, 2013

The Neely's version of Kansas Style Pork Ribs

When I decided I wanted to make ribs I knew instantly to turn to the Neely's after all they are the king and queen of bbq.  I will say I just did the dry rub, I didn't have time to make the sauce.  The dry rub smells absolutely heavenly!  Yesterday we had a Memorial Day party and since I had so much food on the grill I decided to make these in the oven along with my brisket, the smells coming from my kitchen were enough to make you drool.  Everyone absolutely LOVED the ribs (and the brisket) and said they were amazing (since I don't eat pork you have to trust my friends).

Since I first typed this recipe I have made these several times and every time I do my dad requests that he be invited over for dinner.  I have made this with beef ribs also however hubby likes pork better, he says there is more meat and that the beef has too much bone.  Since I don't like pork I put the dry rub on some chicken and enjoyed mine that way, and I must say that it is wonderful, my taste buds danced!
2 slabs pork spare ribs, 3 pounds each
Kansas City Barbeque Sauce, recipe follows
 
Dry Rub:
2 cups brown sugar
1/2 cup dry mustard (Didn't use this)
1 tablespoon cayenne pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
2 teaspoons freshly ground black pepper

Remove the thin white membrane off of the bone-side of the ribs.
Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl.
Massage the rub into the ribs and let sit for 1 hour or up to overnight.
If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F.
The indirect heat will cook them slower, making them tender.
Allow to cook for 1 hour.
Turn ribs every half hour and baste with the Kansas City Barbeque Sauce.
Cook until the ribs are tender, about 3 to 4 hours.
If cooking indoors, place in a roasting pan with a rack.
Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them.
In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.

*I did mine on 275 for four hours.

Kansas City Barbeque Sauce:

2 tablespoons vegetable oil
1 (about 2/3 cup) small onion finely diced
3 cups water
1 cup (2 (6-ounce) cans) tomato paste
1/2 cup brown sugar
2/3 cup apple cider vinegar
1/4 cup molasses
1/2 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper

In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
Add the remaining ingredients in a large bowl and mix together.
Add to sauce pan and let simmer for 30 to 45 minutes.
Use to baste the pork spare ribs.

Yield: 3 cups
 
Yummy ribs!

Blog Archive