jeffjenkins1
07-29-2008, 05:56 PM
Found this on Good Housekeeping, says authentic KC Ribs are a favorite! Yum
Kansas City Ribs
From Good Housekeeping (http://www.goodhousekeeping.com/)
triple-tested at the Good Housekeeping Research Institute
Baby back ribs with a gooey tomato-based sauce are a summertime tradition, whether you enjoy them as a main dish or serve them as an appetizer.
INGREDIENTSconv. chart (http://www.goodhousekeeping.com/recipefinder/conversion-chart.html)U.S.MetricRibs3 rack(s)(about 1 pound each) pork baby back ribs1 onion, cut into quarters1 orange, cut into quarters1 tablespoon(s)whole black peppercorns1 tablespoon(s)whole coriander seedsBarbeque Sauce3 tablespoon(s)margarine or butter1 mediumonion, chopped4 clove(s)garlic, finely chopped1 can(s)(15 ounces) tomato sauce1/4 cup(s)cider vinegar1/4 cup(s)packed brown sugar1 teaspoon(s)salt1/4 teaspoon(s)ground black pepper
DIRECTIONS
Prepare ribs: In 8-quart saucepot, place ribs, onion, orange, peppercorns, coriander, and enough water to cover; heat to boiling over high heat.
Reduce heat to low; partially cover and cook 50 minutes to 1 hour or until ribs are fork-tender.
Transfer ribs to platter. If not serving right away, cover and refrigerate until ready to serve.
Meanwhile prepare Barbecue Sauce: In 2-quart saucepan, heat margarine over medium heat until melted. Add onion and garlic and cook 8 minutes or until softened, stirring occasionally.
Add tomato sauce, vinegar, sugar, salt, and pepper; heat to boiling over high heat.
Reduce heat to low; simmer 40 minutes or until thickened, stirring occasionally. Makes about 2 2/3 cups.
Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
Place ribs on hot grill rack. Cover grill and cook ribs 8 to 10 minutes or until browned, turning over once. Brush ribs with some sauce and cook 5 to 10 minutes longer, brushing with remaining sauce and turning frequently.
To serve, cut racks into 1-rib portions and arrange on platter.
Kansas City Ribs
From Good Housekeeping (http://www.goodhousekeeping.com/)
triple-tested at the Good Housekeeping Research Institute
Baby back ribs with a gooey tomato-based sauce are a summertime tradition, whether you enjoy them as a main dish or serve them as an appetizer.
INGREDIENTSconv. chart (http://www.goodhousekeeping.com/recipefinder/conversion-chart.html)U.S.MetricRibs3 rack(s)(about 1 pound each) pork baby back ribs1 onion, cut into quarters1 orange, cut into quarters1 tablespoon(s)whole black peppercorns1 tablespoon(s)whole coriander seedsBarbeque Sauce3 tablespoon(s)margarine or butter1 mediumonion, chopped4 clove(s)garlic, finely chopped1 can(s)(15 ounces) tomato sauce1/4 cup(s)cider vinegar1/4 cup(s)packed brown sugar1 teaspoon(s)salt1/4 teaspoon(s)ground black pepper
DIRECTIONS
Prepare ribs: In 8-quart saucepot, place ribs, onion, orange, peppercorns, coriander, and enough water to cover; heat to boiling over high heat.
Reduce heat to low; partially cover and cook 50 minutes to 1 hour or until ribs are fork-tender.
Transfer ribs to platter. If not serving right away, cover and refrigerate until ready to serve.
Meanwhile prepare Barbecue Sauce: In 2-quart saucepan, heat margarine over medium heat until melted. Add onion and garlic and cook 8 minutes or until softened, stirring occasionally.
Add tomato sauce, vinegar, sugar, salt, and pepper; heat to boiling over high heat.
Reduce heat to low; simmer 40 minutes or until thickened, stirring occasionally. Makes about 2 2/3 cups.
Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
Place ribs on hot grill rack. Cover grill and cook ribs 8 to 10 minutes or until browned, turning over once. Brush ribs with some sauce and cook 5 to 10 minutes longer, brushing with remaining sauce and turning frequently.
To serve, cut racks into 1-rib portions and arrange on platter.