Kansas City Ribs

Ever had the urge to gnaw on sweet, sticky, saucy baby back ribs but no desire to haul out the 20-lb plus grill? That was me on the afternoon of Saturday. I found early in the morning at our local meat grocer this tray of already pre-sliced and pretty meaty baby back ribs that I wanted to try the Kansas city rib recipe on, but my man who would have grudgingly done the setting and the cleaning after of the grill was at work. What to do? Make do of the oven.

I actually followed to the letter the Kansas city rib recipe I found over at Good Housekeeping, other than, of course, finishing the ribs on the grill. The result from the oven, although many a “rib purist” would contradict, was satisfactory enough to satisfy the craving. I did not taste any marked difference but then again, I’ve never had Kansas city ribs in Kansas City.

Makes 1 Serving

4 to 5 individual baby back ribs, around 1 pound
1 onion, quartered
1 orange, cut into quarters
1 tbsp whole black peppercorns
1 tbsp whole coriander seeds ( I used dried cilantro)

Marinade

3 tbsps butter
1 medium onion, chopped
4 to 5 cloves garlic, minced
15 oz tomato sauce
1/4 cup cider vinegar
1/4 cup packed brown sugar
1 tsp salt
1/4 tsp ground black pepper

Prepare ribs by trimming excess fat. Place in a sauce pot with onion, orange, peppercorns, coriander and enough water to cover.

Heat to a boil, removing any scum that aggregate on top. Reduce heat to low and partially cover. Cook until ribs are fork-tender, around 1 hour.

Meanwhile, prepare barbecue sauce. In a saucepan, heat butter over medium heat until melted. Saute chopped onions and minced garlic until softened, around 5 to 10 minutes. Stir occasionally to prevent from burning.

Add tomato sauce, vinegar, sugar, salt and pepper. Heat to boiling over high heat. Reduce heat to low and simmer sauce until thickened, around 40 minutes. Stir occasionally. Proportions make around 3 cups of sauce, which is pretty plenty for the amount of ribs I used. Amount is enough for around 3 slabs or racks.

Remove ribs and arrange on a baking sheet. Brush liberally and richly with sauce. Bake in a 375 F oven until marinade on meat “dries” and clings to ribs, around 10 minutes. In between, brush liberally with sauce again. Increase temperature to “broil” and cook ribs for an additional 2 to 3 minutes to allow a slight caramelization. Serve with an additional brushing of barbecue sauce, if desired.

Alternatively (with a handy man in the premises), prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat. Rub grill surface with a cut onion.

Place whole slab of ribs on hot grill rack. Cover grill and cook ribs until browned, around 8 to 10 minutes, turning over once. I recommend decreasing the time ribs simmered in pot, if using the grill instead of oven.

Brush ribs liberally with barbecue sauce and cook for an additional 5 to 10 minutes, basting regularly with sauce and turning frequently.

To serve, cut ribs following bone into 1-rib portions and arrange on a platter.

 

Barbecue and Grill Recipes in The CookMobile Archive:

Angus Beef Burger with Bacon, Swiss Cheese and Baby Bella Mushroom Sauce

 

 

 

Bacon-wrapped Hotdogs, Fruited Coleslaw and Bacon Potato Salad