Kansas City has a rich history in barbequed ribs and the tradition continues to grow stronger.
Kansas City ribs are serious business when it comes to BBQ. True to
tradition, barbeque in Kansas City is dry rub-spiced, smoked with
hickory and coated with a KC style sauce. For Kansas City sauce means a
thick, rich and tangy tomato based sauce with molasses and sometimes a
hint of vinegar. The meat is seared, slow cooked and mop basted with
sauce until the meat is tender and a nice crust has formed on the
outside. Roll up your sleeves and get ready for sauce that you enjoy
getting under your fingernails.
Kansas City’s first recorded barbequer was Henry Perry back in 1908.
Perry become very well known for his succulent ribs and would serve
them to customer who would come from miles away. Perry converted an old
trolley barn into a restaurant and would serve is ribs on newspaper for
25 cents a slab. “Old Man Perry’s” restaurant was located at 19th &
Highland and was later sold to George Gates and Charlie Bryant. It
become known as Arthur Bryant’s and is still today regarded as one of
America’s greatest rib joints. Today Kansas City boast over 90 rib
restaurants.
As with any rib, first start by removing the membrane on the back of
the rib. This can prove to be difficult with wet finger. Dry hands and
a paper towel work well for this. The paper towel will allow you to get
a better grip on the membrane. Evenly coat the ribs with the dry rub,
wrap with plastic wrap and then foil. Refrigerate for at least 3-4
hours but overnight is best. 30 minutes before you are ready to cook
the ribs, remove them from the refrigerator and allow to come to room
temperature. Continually mop the ribs with sauce until finished
cooking.
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 unsulphered molasses
½ C white wine vinegar
