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Pat and Gina prepare pork ribs with their savory Kansas City style sauce.
Tags:Kansas City Style Pork Ribs Recipe,down home with the neelys,food network,kansas city style pork ribs,pork ribs,pork ribs recipe
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Kansas City Style Pork Ribs
Gina: So, let's get started on the dry rub for our Kansas City style pork ribs. So first we’re going to start with cups of brown sugar.
Chris: If my sweetie is putting together a rub like that, I got to have some pork ribs to go with it. I got two beautiful slabs of pork ribs. They're absolutely gorgeous and I'm going to do my thing.
Chris: Because you know I get really excited when its grill time.
Gina: I know, but try to contain it daddy. Don’t go crazy.
Chris: I'm going to try to hold you know. I got these great ribs that the butcher has already cut and he cut the skirt off. So I don’t have a lot a work to do here. All I got to do is pull the membrane off and chop them just a little bit.
Gina: So we’re going to put in a half a cup of dry mustard and one tablespoon of each; garlic powder, smoky paprika, cayenne pepper, onion powder, salt and two tablespoons of pepper.
Chris: That looks great, you mix that beautifully.
Gina: Yeah, I think its fine already.
Chris: It looks like its ready to go. Yeah, I'm ready baby, bring it on over here.
Gina: You got tell me twice to go there.
Chris: Let daddy do his thing. Sprinkle it baby, sprinkle it. And I'm just going to massage this here, real good so that it penetrates. There we go now I'm going to flip over.
Gina: Rub it down.
Chris: The more you let that rub marinate into those ribs, the better the flavors is going to come bursting out. Okay, so we got both of these. Honey, I'm going to wash my hands if you want to cover these up and go back to the fridge with these. It looks great. It smells good too.
Gina: It does. So I'm going to cover these with plastic wrap just so they can sit in the fridge and chill a little bit. They can sit for an hour or just 30 minutes if you can get a little chill on it, it's all good because when they hit that grill, they're going to be great. Just sit on wheels and I got to get them down there.
Chris: Girl, you know, I'm ready to go out there and do my thing. Okay, I got these babies. They’ve sat in the cooler for the last hour, hour and a half. And your seasoning has penetrated beautifully. Now, we got a grill over here and it's just a regular smoker with indirect heat. As you can see the temperature is perfect at 225 degrees. I've got my coals going over here that I offset from the meat. The heat will push through, ample enough coals that give me just the right temperature. And if you noticed, I didn’t use any woods. We’re staying Kansas City style.
Alright, I'm going to take these. Lay them right here. Grab my tongs. We’re going to start with these ribs meat side down, just like so. And we’re going to let these ribs sit for probably about a hour and once they're really brown and start to cook, we’ll be able to flip them. Start our basting process every 30 or 40 minutes and I’ll tell you what, -- we got a little Kansas City going on in his backyard.
They’ve turned a beautiful golden color just look great. One of the great things about this Kansas City barbecue sauce, we used some smoked flavoring for the ingredients. The smoky paprika, it adds all the smoke we need. We don’t need any hickory when we’re doing it Kansas City style. We’re going to flip them. Now we’re going to let those sit. Every 30 minutes, flip them, come back, rebaste them and we’re about to get some good eating going on not for long.
Alright, it’s show time. Oh, look at that. They are beautiful. But you can always add more sauce if you like. I think we’ve put on just enough but you can always have some on the table if someone wants a little bit more. I'm going in because it’s almost time to eat.