tailgating SPECIAL ADVERTISING SEC TION
Saucy Kansas City-style
PreP: 40 minutes Chill: overnight
Grill: 1½ hours
1 recipe Kansas City dry rub
4 to 5 pounds pork loin back ribs
2 cups hickory wood chips
½ cup finely chopped onion (1 medium)
2 cloves garlic, minced
1 tablespoon vegetable oil
1 cup ketchup
¼ cup molasses
¼ cup cider vinegar
¼ cup water
2 tablespoons packed brown sugar
1 tablespoon chili powder
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
½ teaspoon salt
1. The day before: Generously sprinkle Kansas
City Dry Rub evenly over both sides of ribs;
rub in with your fingers. Place ribs in a large
resealable plastic bag. Seal; chill overnight. Soak
wood chips in enough water to cover overnight.
2. Meanwhile, for sauce, in a medium saucepan
cook onion and garlic in hot oil over medium
heat about 5 minutes or until tender, stirring
occasionally. Stir in ketchup, molasses, vinegar,
the water, brown sugar, chili powder, mustard,
Worcestershire sauce, and salt. Bring to boiling;
reduce heat. Simmer, uncovered, for 20 to 25
minutes or until desired consistency. Transfer to
a storage container; cover and chill overnight.
3. Tailgate day: Tote ribs and sauce in an
insulated cooler with ice packs. Drain wood
chips; tote in a resealable plastic bag.
4. At the tailgating site prepare grill (with a
cover). For a charcoal grill, arrange medium-hot
coals around a drip pan. Test for medium heat
above pan. Sprinkle wood chips over coals. Place
ribs, bone sides down, on grill rack over drip
pan. (Or place ribs in a rib rack; place on grill
rack.) Cover and grill for 1½ to 1¾ hours or until
tender, turning once if becoming too brown.
(For a gas grill, preheat grill. Reduce heat to
medium. Adjust for indirect cooking. Add wood
chips according to manufacturer’s directions.
Place ribs in a roasting pan; place pan on grill
rack over burner that is off. Grill as above.)
5. Meanwhile, transfer sauce to a small
disposable foil pan. After ribs have been grilling
about 1 hour, add sauce to grill to reheat,
stirring occasionally. Brush ribs frequently with
sauce during the last 10 minutes of grilling.
Cut ribs into serving-size pieces. Serve with
the remaining sauce. Provide moist towelettes
when serving. Makes 6 servings.
Kansas City dry rub: In a small bowl
combine 2 tablespoons packed brown sugar, 2
tablespoons paprika, 2 teaspoons celery salt,
2 teaspoons garlic powder, 1 teaspoon dry
mustard, 1 teaspoon ground black pepper, and
½ teaspoon cayenne pepper.
Must-have equipment: an insulated cooler
with ice packs, an on-site grill (with a cover), a
drip pan, a rib rack (optional), a roasting pan
(optional), a small disposable foil pan, a cutting
board and sharp knife, and moist towelettes
Per ServinG: 672 cal., 42 g fat ( 16 sat. fat),
148 mg chol., 1,374 mg sodium, 35 g carbo.,
2 g fiber, 32 g pro.
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Here’s how to take it to the next level.