Kansas City Here I Come – For Ribs!

Since the beginning of time, humans have hunted other animals for food and then placed the fruits of this labor on a stick to roast over a fire.  This technique made the meat more tender and easier to eat and digest.  They also found they were less likely to get sick from eating it.  Roasting the meat, and especially slow roasting the meat over indirect heat, made even the toughest cuts of meat tender and flavorful.


Fast forward to modern times.  Humans are  still putting meat on a stick and holding it over a fire but in wonderful ways that would send the taste buds of ancient man spinning out of control.  Texas, Memphis, the Carolinas, and Kansas City are all famous for their particular brand of BBQ.  I love ribs and especially baby back pork ribs.  When I make ribs in my kitchen I like to make them “Kansas City Style” which means incorporating a sweet dry rub in addition to finishing them off with a tangy sweet BBQ sauce.  In our new cookbook titled “Recipes Across America” you will find the best regional recipes from family kitchens in every part of the country.  Here is just one of 735 recipes you will find there.  It’s called “Sweet ‘N’ Smokey Kansas City Ribs“.  Trust me…you will not be disappointed!



  • 1/3 cup packed brown sugar
  • 2 teaspoons chicken bouillon granules
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon each minced fresh basil, rosemary and sage
  • 1/2 teaspoon ground celery seed
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon fennel seed, crushed
  • 2 pork baby back ribs (about 5 pounds)
  • 2 cups soaked wood chips (mequite, hickory or alder), optional
  • SAUCE:
  • 1 large onion, chopped
  • 2 tablespoons California Olive Ranch® Olive Oil
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon each minced fresh basil, marjoram and rosemary, crushed
  • 1 teaspoon each minced fresh dill, sage and cilantro
  • 1 teaspoon minced chives
  • 1 bottle (18 ounces) barbecue sauce


  • In a small bowl, combine the brown sugar, bouillon, seasonings and
  • herbs; rub over ribs. Let stand for 15 minutes.
  • Prepare grill for indirect heat, using a drip pan. Add 1 cup of
  • soaked wood chips if desired. Place ribs in a disposable foil pan.
  • Grill, covered, over indirect medium heat for 30 minutes. Remove
  • ribs from pan and place on grill rack over drip pan. Add remaining
  • wood chips. Grill 30 minutes longer, turning occasionally.
  • Meanwhile, in a small saucepan, saute onion in oil and butter unti
  • tender. Stir in the brown sugar, Worcestershire sauce and herbs;
  • cook and stir for 1 minute. Add barbecue sauce. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 5 minutes. Baste ribs with
  • sauce; grill for 10-15 minutes or until meat is tender, turning and
  • basting occasionally.  Yield: 5 servings.


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