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Kansas City Style Barbeque Pork Ribs

Kansas City Style Barbeque Pork Ribs

Get Ready

Servings: Serves 6 to 16Learn How to Scale This Recipe

Prep Time: 50 minutes

Cook Time: 150 minutes

Ingredients: Add ingredients to List

Kansas City Style Barbeque Pork Ribs
2 tablespoon Brown sugar
1 tablespoon Salt, Kosher
1 tablespoon onion salt
1 tablespoon Eagle chili powder
1 tablespoon Celery salt
1 teaspoon garlic salt
1 teaspoon Cumin seeds, ground
1 teaspoon Black pepper, ground
1 teaspoon Turmeric, ground
1 teaspoon Mustard seed, ground
1/4 teaspoon Cinnamon, ground
1/4 teaspoon Nutmeg, ground
1/4 teaspoon Spice, ginger, ground
1/16 teaspoon Dried red chili pepper, ground
4 lb Roasted pork backribs

directions:

1. Combine brown sugar, salt, onion salt, chili powder, celery salt, garlic salt, cumin, pepper, tumeric, dry mustard, cinnamon, nutmeg, ground ginger and a pinch of ground red pepper; set aside.
2. Cut rib racks into smaller sections, rub mixture onto entire surface of ribs, place ribs into large Ziploc bags and seal; refrigerate at least 2 hours, or overnight.
3. Soak wood chips in water or beer (beer not included in nutritional analysis) for 2 hours; drain half of wood chips, leave other half soaking.
4. Place drained wood chips into a smoke box* (or use aluminum foil formed into a small container to hold wood chips).
5. Remove grill rack from a gas grill**; position smoke box filled with drained wood chips close to burner so that flames will not directly hit wood chips, so that you can drop more wood chips into box through grill rack later, if necessary; replace grill rack.
6. Close grill lid and preheat grill with all burners on medium heat; you should not see smoke right away; if you do, lower heat.
7. Once grill is preheated, turn off half of the grill burners and place ribs on the section of grill rack without a direct flame underneath***; reduce heat of other burner to medium to medium-low (325 degrees F.).
8. Close grill lid; smoke ribs 1-1/2 to 2-1/2 hours, or until tender and the meat is pulling back from the bone; turn ribs after about 1 hour.
9. Check wood chips occasionally to make sure they are not burning.
10. If additional wood chips are needed, drain remaining wood chips and drop into smoke box through grill rack while smoke-cooking.
11. If desired, brush ribs with grilling sauce during the last 15 to 20 minutes of grilling.
12. Remove ribs from grill; cut into smaller portions, and serve with remaining grilling sauce for dipping.

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Quantity Ingredients  
2 tablespoon Brown sugar  
1 tablespoon Salt, Kosher  
1 tablespoon onion salt  
1 tablespoon Eagle chili powder  
1 tablespoon Celery salt  
1 teaspoon garlic salt  
1 teaspoon Cumin seeds, ground  
1 teaspoon Black pepper, ground  
1 teaspoon Turmeric, ground  
1 teaspoon Mustard seed, ground  
1/4 teaspoon Cinnamon, ground  
1/4 teaspoon Nutmeg, ground  
1/4 teaspoon Spice, ginger, ground  
1/16 teaspoon Dried red chili pepper, ground  
4 lb Roasted pork backribs  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6 to 16
Base Nutrients
Calories 578 kcal (28%)
Calories from Fat 486 kcal (0%)
Total Fat 54 g (83%)
Saturated Fat 27 g (135%)
Cholesterol 173 mg (57%)
Sodium 2886 mg (120%)
Total Carbohydrates 15 g (5%)
Dietary Fiber 10 g (40%)
Protein 47 g (78%)
Vitamins
Vitamin A 397 IU (7%)
Vitamin C 11 mg (18%)
Minerals
Calcium 95 mg (1%)
Iron 17 mg (28%)
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