Roxy
Starter
Kansas City Style Spareribs:
6 garlic cloves, crushed
8-9 lbs. baby back pork spareribs
2 tsp.salt
1/2 tsp. pepper
1 cup dark brown sugar
3/4 cup coarse grainy mustard
1/3 cup Apple Cider Vinegar
1/4 cup molasses
1-1/2 T. dry mustard
Pre-heat oven to 350 degrees; rub garlic on both sides of ribs. season with salt and pepper. with meaty side down, place on large baking sheet and bake 1 hour. turning after 20 minutes.
In a sauce pan, combine the rest of the ingredients and bring to a boil. reduce heat and simmer, stirring to disolve sugar, about 5 minutes; remove, let cool slightly.
On a hot fire with the meat side up, about 4-6" away from coals, spread part of the sauce on. cook til bottom is browned, about 5 min. turn and spread more sauce and cook til meaty side is browned, about 5 minutes and turn; spread, and cook for 5 more minutes.
6 garlic cloves, crushed
8-9 lbs. baby back pork spareribs
2 tsp.salt
1/2 tsp. pepper
1 cup dark brown sugar
3/4 cup coarse grainy mustard
1/3 cup Apple Cider Vinegar
1/4 cup molasses
1-1/2 T. dry mustard
Pre-heat oven to 350 degrees; rub garlic on both sides of ribs. season with salt and pepper. with meaty side down, place on large baking sheet and bake 1 hour. turning after 20 minutes.
In a sauce pan, combine the rest of the ingredients and bring to a boil. reduce heat and simmer, stirring to disolve sugar, about 5 minutes; remove, let cool slightly.
On a hot fire with the meat side up, about 4-6" away from coals, spread part of the sauce on. cook til bottom is browned, about 5 min. turn and spread more sauce and cook til meaty side is browned, about 5 minutes and turn; spread, and cook for 5 more minutes.
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