Ribs by Mary

The Pennsylvania Democratic Committee sent out a fund raising email today talking about the upcoming 4th of July weekend.  Executive Director Mary Isenhour talks about her childhood memories of the 4th and shared her receipt for KC BBQ Ribs.  We are always looking for good BBQ receipt so thought we would share it with our readers.  We just hope this is not a Cindy McCain situation and find out its really from Betty Crocker's website.

Mary's Authentic KC BBQ Ribs
¼ c of dark brown sugar
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
2 tablespoon paprika
1 ½ teaspoons cayenne pepper
1 ½ teaspoons garlic powder
1 tablespoon onion flakes
1 tablespoon salt
3 teaspoon ground cumin
2 teaspoons black pepper
5-6 lbs ribs (IPrefer country pork ribs)
Wood chip - I like hickory
BBQ sauce (see below)

The evening before, mix together all dry ingredients. Rub generously over the ribs and place in pan, cover with foil and place in refrigerator.

On the morning of the 4th of July, remove ribs from refrigerator and bring to room temperature. Soak wood chips in water.

Bring grill to a temperature on low fire - 200 to 250 degrees. Place wood chips in foil pan and place on grill. Place ribs on grill and cook for approximately 5 hours. During the last 30-40 minutes of cooking, slather ribs with your favorite barbeque sauce or use the recipe below.

If I can't get home to Kansas City to purchase one of my favorite KC BBQ sauces, I'll whip this recipe up for my ribs.

Mary's Authentic KC BBQ Sauce
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic chopped
1 white onion diced
½ cup ketchup
2 cans of diced tomatoes - chili or Mexican style such as Rotel
2 tablespoons Dijon mustard
¼ cup of dark molasses
2 tablespoons of dark brown sugar
1 teaspoon of cayenne pepper (more if you want a real kick)
1 tablespoon of red pepper flakes
1 tablespoon of Worcestershire

Melt the butter with the olive oil over a medium heat. Sautee the garlic and onion until just soft.

Add remaining ingredients and bring to a slow boil. Reduce heat to low and simmer for 1 hour. Let cool and transfer to food processor to puree.