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Sunday, August 23, 2015

Kansas City Bbq Ribs

Ingredients

  • Servings: 6
  • 2 tablespoons salt
  • 1 tablespoon fennel seed
  • 3 tablespoons sugar
  • 3 tablespoons paprika
  • 2 tablespoons chili powder
  • 4 teaspoons ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 6 pounds lamb back ribs
  • 3/4 cup barbeque sauce
  • 3 tablespoons honey
  • 3 tablespoons cider vinegar

Recipe

    Preparation Time: 15 mins Cook Time: 2 hrs

    Ready Time: 11 hrs 25 mins

  • grind salt and fennel seed together in a blender or coffee grinder. stir fennel-salt mixture, sugar, paprika, chili powder, black pepper, onion powder, and garlic powder together in a bowl.
  • cut each lamb slab into 3 pieces, about 5 ribs each. pat ribs dry with a paper towel and rub spice mixture over each piece. place ribs on a plate, cover with plastic wrap, and refrigerate, 8 hours to overnight.
  • allow ribs to sit at room temperature for 1 hour.
  • preheat grill between 270 degrees f (132 degrees c) and 300 degrees f (149 degrees c) for indirect grilling and lightly oil the grate.
  • grill ribs on the preheated grill with the cover down, turning once, until no longer pink in the center, about 1 1/2 hours. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).
  • combine barbeque sauce, honey, and cider vinegar in a small saucepan; bring to a boil. reduce heat and simmer until sauce is thickened and smooth, about 10 minutes. brush sauce onto ribs.
  • cook ribs for 15 minutes; flip, baste the other side, and cook until ribs are glazed and tender when pierced with a fork, about 15 minutes more. let ribs stand for 10 minutes before serving.

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