MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kansas City Ribs
Categories: Beef, Bbq, Chilies, Vegetables, Herbs
Yield: 6 Servings

5 lb Beef back ribs
1 tb Brown sugar
1 tb Paprika
1 ts Garlic powder
1 ts Celery salt
1/2 ts Dry mustard
1/2 ts Ground black pepper
1/4 ts Cayenne pepper
2 c Hickory chips
1 md Onion; fine chopped
2 cl Garlic; minced
1 tb Butter
1 c Ketchup
1/4 c Molasses
1/4 c Cider vinegar
1/4 c Water
2 tb Brown sugar
1 tb Chile spice mix
1 tb Yellow mustard
1 tb Worcestershire sauce
1/2 ts Salt
Fries w/Barbecue Shake; opt
- (separate recipe)

Trim fat from ribs. Place ribs in a shallow roasting pan.
In a small bowl combine brown sugar, paprika, garlic
powder, celery salt, dry mustard, black pepper, and
cayenne pepper. Generously sprinkle rub mixture over both
sides of ribs; rub in with your fingers. Cover pan with
foil.

Bake ribs in a 350ºF/175ºC oven for 2 to 2 1/2 hours or
until very tender. Drain off fat.

At least 1 hour before grilling, soak wood chips in
enough water to cover. Drain wood chips.

For sauce, in a medium saucepan cook onion and garlic in
hot butter over medium heat 5 minutes or until tender.
Stir in ketchup, molasses, vinegar, water, brown sugar,
chili powder, yellow mustard, Worcestershire sauce, and
salt. Bring to boiling. Reduce heat and simmer 20 to 25
minutes or until desired consistency.

Sprinkle wood chips over medium coals in a charcoal
grill. Place ribs on the grill rack directly over the
coals. Grill, covered, for 10 minutes or until ribs are
browned, turning once and brushing occasionally with
sauce. (For a gas grill, preheat grill. Reduce heat to
medium. Add wood chips, according to manufacturer

directions. Place ribs on grill rack. Grill as directed
above.) Serve ribs with remaining sauce.

If desired, serve with Fries with Barbecue Shake.

Makes 6 servings.

Better Homes & Gardens | May 2015

MM Format by Dave Drum - 25 May 2015

Uncle Dirty Dave's Archives

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