Kansas City ribs are serious business when it comes to BBQ. True to tradition, barbeque in Kansas City is dry rub-spiced, smoked with hickory and coated with a KC style sauce. For Kansas City sauce means a thick, rich and tangy tomato based sauce with molasses and sometimes a hint of vinegar. The meat is seared, slow cooked and mop basted with sauce until the meat is tender and a nice crust has formed on the outside. Roll up your sleeves and get ready for sauce that you enjoy getting under your fingernails.
Kansas Citys first recorded barbequer was Henry Perry back in 1908. Perry become very well known for his succulent ribs and would serve them to customer who would come from miles away. Perry converted an old trolley barn into a restaurant and would serve is ribs on newspaper for 25 cents a slab. Old Man Perrys restaurant was located at 19th & Highland and was later sold to George Gates and Charlie Bryant. It become known as Arthur Bryants and is still today regarded as one of Americas greatest rib joints. Today Kansas City boast over 90 rib restaurants.
As with any rib, first start by removing the membrane on the back of the rib. This can prove to be...
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