Kansas BBQ Ribs

Votes: 1

Time: 7 o'clock.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 2100, total fat 165 G., saturated fats 52 G., proteins 107 G., carbohydrates 43 G., fiber 3 G., cholesterol 544 mg, sodium 1889 mg, sugar 33 G.

Cook juicy pork ribs in the Kansas barbecue tradition. Rub the ribs with salt and black pepper and grill for several hours until tender. Towards the end of cooking, brush them with homemade barbecue sauce for a delicious, mouth-watering glaze. Serve with any remaining sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sauce

4 large cloves garlic, crushed
2 tbsp. chili powder
1/4 tsp cayenne pepper
1/4 tsp ground allspice
1.5 cups ketchup
0.5 cup apple cider vinegar
1/4 cup mustard
1/4 cup cane molasses
1/4 cup light brown sugar
1 tbsp Worcestershire sauce
2 tablespoons of vegetable oil

Ribs

2 layers of pork ribs from the brisket area, weighing 2.8-3.2 kg each.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork ribs, brown sugar, ketchup, apple cider vinegar, molasses, barbecue sauce, chili seasoning, ground cayenne pepper, mustard, allspice

Cooking the dish according to the recipe:

Prepare the sauce:

In a bowl, combine the garlic, chili powder, cayenne pepper, allspice, 1/2 teaspoon salt, and 1 teaspoon black pepper. In another bowl, combine the ketchup, 1 teaspoon water, vinegar, mustard, molasses, brown sugar, and Worcestershire sauce. In a medium saucepan over medium heat, heat the vegetable oil. Add the garlic mixture and cook, stirring, until the oil turns brick-red, about 1 minute. Add the ketchup mixture and bring to a gentle simmer; cook, whisking occasionally, for 30 minutes.
Ribs:

Soak 1 heaping cup of wood chips (hickory, mesquite, or applewood) in water for at least 30 minutes. Preheat the grill to direct and indirect heat (approximately 250°F). For a charcoal grill, rake the coals to one side, or for a gas grill, turn on the burners on one side only. Cover the cooler side of the grate with aluminum foil. Close the lid.

Place the ribs meat-side down on a cutting board. Slide the tip of a knife between the bone and the membrane, then carefully remove the membrane. Sprinkle the ribs with 1 teaspoon each of salt and black pepper and rub on both sides. Drain the water from the wood chips.
On a charcoal grill, sprinkle wood chips directly onto the hot coals; if using a gas grill, place the wood chips in a wood chip grid and place it over direct heat. Place the ribs, meaty side up, on foil on the cooler side of the grill. Close the lid, increase the heat again, and cook the ribs, covered, for 3 hours (on a charcoal grill, adjust the vents or add more coals to maintain a consistent heat).
Remove the ribs from the grill and close the lid. Wrap each rib rack tightly in foil and return them to the cooler side of the grill, meaty side down; close the lid and roast for another 2 hours. Remove the ribs from the grill and carefully unwrap them.
Return to the cooler side of the grill, meaty side up; roast, generously brushing with sauce halfway through, until tender, about 1 more hour. Remove the ribs from the grill and let rest for a few minutes before slicing. Serve with the remaining barbecue sauce.