10 mins
+ waiting
Kansas Dry Rub Ribs
Recipe by Graham
Kansas Dry Rub Ribs are my answer to ribs that are either life-threateningly under-cooked or burned to charcoal - or just plain uninspiring!
There are two secrets to a really good rib - starting with a good dry rub, and slow cooking the meat. Kansas Dry Rub Ribs is stupidly easy to make and packed with wonderful sweet and smoky flavours. There's just a little bit of extra preparation require for Kansas Dry Rub Ribs, but the end result is well worth it. Follow the recipe and you'll end up with the most tender, melt-in-the-mouth ribs you've ever tasted!
The choice of ribs is down to whatever you prefer. I like the big, meaty (virtually boneless) "Kansas City style" ribs, though many prefer the "St. Louis Style" rib. Just so you know, this recipe is NOT suitable for 'Chinese' ribs, which are 85% bone and 15% meat. This recipe works best with really meaty ribs!
Just for your edification, St. Louis Style ribs (St. Louis Cut) are when the sternum bone, cartilage, and rib tips have been removed. The shape is almost rectangular. Kansas City style ribs are trimmed even more closely than the St. Louis style ribs, and have the hard bone removed (these are the ones I favour).
Kalakand 
Kashi Halwa Ingredients for Kansas Dry Rub Ribs
Currently displaying quantities in US Imperial Measurements
How to Cook Kansas Dry Rub Ribs
- Combine all of the rub ingredients in a bowl and mix well. Place the ribs in a large bowl and generously sprinkle the dry rub mix over them. Rub the powder into the meat, making sure each rib is well coated. Cover the bowl with a plate and place it in the fridge overnight to develop the flavours.
- Lay a large sheet of aluminium foil on a work-surface and place the ribs on it, leaving about 3" (7.5cm) around the sides. Sprinkle some more of the rub over the ribs, then place another sheet of foil of equal size on top. Fold in the edges several times to create a sealed envelope.
- Place the big foil envelope on a rack above your oven tray, then cook the ribs in a preheated very cool oven (Mk ½ - 250ºF - 120ºC) for 3 hours. Remove the tray from the oven and VERY CAREFULLY open the aluminium envelope (the ribs will be very, very hot, so please take care).
- You'll see, at this stage, that the meat is incredibly tender (the slow cooking renders much of the fat). You can either throw the ribs on the BBQ for a few minutes to add that authentic BBQ flavour or serve them straight from the oven. They'll be totally delicious no matter what your preference.
GRAHAM'S HOT TIP:
Any spare dry rub mix will keep for a few days in a sealable container. If you have no immediate plans for it, place it in a plastic container and store it in your freezer.
A Gamay like Chateau de Raousset, a Fleurie from Beaujolais. It's also an ideal wine for a barbeque since it's at its best when served alongside griddled vegetables, barbecued sardines or spicy sausages. Works well if you place it in the fridge for an hour before opening, and serve lightly chilled.Reviews of Kansas Dry Rub Ribs
| December 31 2014 Oh boy, these little beauties were just off the scale good. I've tried many different rib rubs over the years but now I keep coming back to this one. It has just the right combination of flavor and heat. It is not bland, and the cayenne gives it just the right amount of kick. Team it with good quality meat and you'll have yourself some fine eatin'. marshT (4 reviews) |
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