[George_Stella]

KANSAS CITY DRY RUB RIBS
George Stella

PREP TIME: 20 MINS
COOK TIME: 130 MINS
SERVES: 8

NET CARBS: 1g
CALORIES: 610
FAT: 42g
PROTEIN: 53g
FIBER: 0g

There are many varieties and ways of making BBQ ribs and people take them seriously, so let me tell you a secret about my recipe, in case you take yours seriously. The “Kansas City” name only pertains to the fact that these succulent ribs simply remind me of the flavor of the old KC Masterpiece potato chips I used to eat! Do they make these ribs in Kansas City? Couldn’t tell you, but I can tell you they sure do taste good!

shopping list
vegetable oil spray
1/4 cup canola oil
2 tablespoons kosher salt
2 tablespoons paprika
1 1/2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons sugar substitute (recommended: Splenda)
1 tablespoon liquid smoke
3-4 pounds pork spareribs (2 large racks)
SPECIAL EQUIPMENT: 1/2 size sheet pan or baking dish
directions

1. Spray the sheet pan with vegetable oil, place the rack in the center position and preheat the oven to 290 F.

2. Place all the ingredients except ribs into a bowl and mix with a fork until a mud like consistency. Rub this mixture liberally over all the ribs, concentrating on the meaty side.

3. Place the rubbed ribs meaty side up on the sheet pan and cover tightly with aluminum foil. Bake for 2 hours or until ribs easily pull apart.

4. Remove, strain and reserve any liquid. To finish, grill the ribs for about 5 minutes on each side or place under the broiler on high until they start to crisp. Then pour reserved rib liquid over ribs before serving hot.
_________________
Starting: 467 Current: 205 Goal: 190
My Profile

[algts22000]

Thank you! I am really enjoying your recipes in your cookbooks. Happy 4th to you and family!

[cjw]

Yes, They certainly do make KC Masterpiece ribs in Kansas City. I lived there for many years until I moved to Orlando. The man who orginated KC Masterpiece barbecue sauces had a couple of restaurents there in the 90's when I was there. I ate there many times. Thanks for the memories, George.
Carolyn

[crazywoman]

Thanks for posting this recipe George!!!! One of these days I'll get some ribs, and give this a try. Might try it on something else even before that.
I always have a problem with juice/water leaching out of ribs when I bake them, and that thins down sauces too much. This dry rub should help eliminate that.

Sounds good. May possibly be a little too sweet for me, if it is as sweet as KC M, but I can cut back on the sweetener if so. (KC M is a little too sweet for us, but I do use the low carb one sometimes. I think have quit making it again. They stopped calling it low carb, changed the name to Classic, but think they stopped making that as well.)
_________________
Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.

[joy828]

Now I wonder how this would be on a baked chicken or turkey?? Thanks for posting this, George, you got us to thinking!!
_________________
You Can Make a Difference
Support our Troops - Action speaks louder than words!!

www.operationquietcomfort.com

[rickyg]

I guess great minds run the same way, George . I make a similar rub when I make pulled pork. I add a little cajun seasoning as well and lots of black pepper. I marinate it in the fridge over night and put it in a slow oven for several hours. I made this last year on vacation in Hilton Head. It was a hit with everyone. They were looking for it for lunch the next day even.