Kansas City Ribs: A Barbecue Legacy
Kansas City ribs are a revered tradition in the BBQ world. These ribs aren’t just about the meat; they celebrate a deep-rooted history of flavors. With hickory-smoked goodness, a unique dry rub, and that iconic, thick, tangy tomato-based sauce, they promise a finger-licking experience. The barbeque method, deeply embedded in Kansas City’s culinary heritage, emphasizes searing the meat, slow-cooking, and repeatedly basting with sauce, achieving that irresistible tender meat with a crusty exterior. As you delve into this recipe, you’re not just preparing ribs, but becoming a part of a long-standing barbecue legacy that dates back to Henry Perry in 1908.
Henry Perry, hailed as Kansas City’s first barbeque maestro, has left an indelible mark with his mouthwatering ribs. His ingenious idea of converting a trolley barn into a rib haven and serving ribs on newspapers became an instant hit. Charging merely 25 cents a slab, his ribs had patrons coming from distant places. This legendary establishment, once known as “Old Man Perry’s”, metamorphosed into Arthur Bryant’s, under the aegis of George Gates and Charlie Bryant, and is celebrated even today as a rib paradise. And to think that today, Kansas City boasts over 90 specialized rib restaurants is a testament to its popularity!
Before jumping into the recipe, remember the crucial step for any rib dish: removing the membrane from the rib’s back. It might be a bit challenging, especially with moist fingers. Hence, ensure your hands are dry and use a paper towel for better grip. Generously smear the ribs with the dry rub. For the flavors to truly marry, wrap the ribs in plastic wrap, then foil, and refrigerate. Though 3-4 hours is a decent marination time, letting it rest overnight is ideal. Remember to take them out half an hour before cooking, allowing them to come to room temperature. And as they cook, that mop basting with sauce is key!
Kansas City Style Dry Rub:
- 1 C sugar
- ½ C paprika
- ¼ C kosher salt
- ¼ C celery salt
- 3 tablespoons onion powder
- 3 tablespoons chili powder
- 2 tablespoons cumin
- 2 tablespoons black pepper
- 2 teaspoons dried mustard powder
- 1 tablespoon cayenne pepper
Classic Kansas City Style Sauce:
- 1 teaspoon seasoned salt
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon mild curry powder
- 1 teaspoon paprika
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon mace
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon cayenne pepper
- 2 C ketchup
- ¾ C dark unsulphured molasses
- ½ C white wine vinegar
Enjoy your culinary journey through Kansas City’s BBQ history, and remember, the best part is savoring the sauce-drenched, flavorful ribs that you’ve lovingly prepared!
Here’s an article that goes further into how you can make the Perfect BBQ Pork Ribs.
