KANSAS CITY STYLE ST. LOUIS RIBS

Ingredients:

2 racks Hirsch’s St. Louis Pork Spareribs, membrane removed
Vegetable oil
¼ cup favorite barbeque seasoning rub
Handful hickory or Applewood chips for smoking
1 cup white vinegar
¼ cup water
¼ cup light molasses
1 tablespoon chili seasoning blend
2 teaspoons hickory liquid smoke
1 teaspoon dry mustard
½ teaspoon ground allspice

Sauce:  

1 (18 ounce) bottle ketchup
1 cup honey

Directions:

  1. About one hour before smoking, coat both sides of ribs with a little vegetable oil and sprinkle with barbeque seasoning rub. Set aside at room temperature for 1 hour.
  2. Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F.
  3. 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.
  4. Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1-½
    to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal.
  5. 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.
  6. 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.

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