Kansas City Ribs
Kansas City is renowned for it’s barbecue. It’s renowned for slow-smoking meats and then covering them with a thick tomato-based sauce that is sweet, spicy and tangy all at once. Well, we are taking a short cut. These ribs aren’t slow-smoked, they are actually steamed using your thermo mixer, and then thrown on the BBQ. But the sauce? It is absolutely sweet, spicy and tangy, all at once! These are so easy to prepare as a picnic finger food, and can actually be served warm or cold.
Recipe Tester Feedback: “So tasty, hot or cold, so they’re perfect for taking to an outdoor event where it’s not possible to heat them up. Our guests were fighting over them, so they must have been good!” - Ben
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 1.5 hours + overnight marinating
Cannot be frozen
- pork ribs - 1kg, to fit in your steaming attachment, as shown
- paprika - 1 Tbsp
- chilli powder - 1 tsp - 1 Tbsp, to taste
- water - 1kg
- garlic cloves - 2, peeled
- olive oil - 15g
- tomato sauce - 140g, store bought or from the Make Your Own bonus
- water - 30g
- apple cider vinegar - 30g
- maple syrup - 20g
- paprika - 1 tsp, extra
- Put the ribs (1kg) into a dish and cover both sides with paprika (1 Tbsp) and chilli powder (to taste). Cover and refrigerate overnight.
- Add water (1kg) to the bowl, transfer ribs to the steaming attachment, set in place and program 60 minutes / Steaming Temp / Speed 2. Set steaming attachment aside after steaming.
- Empty water from the bowl and dry.
- Add garlic (2) to the bowl and chop Speed 7 / 3 seconds. Scrape down sides
- Add olive oil (15g) to the bowl and program 3 minutes / 100C / Stirring Speed.
- Fire up the BBQ.
- Add tomato sauce (140g), water (30g), apple cider vinegar (30g), maple syrup (20g), and paprika (1 tsp) to the bowl. Program 10 minutes / 100C / Speed 1.
- Flame grill ribs for 2 minutes on each side.
- Allow ribs to cool slightly before cutting along the meaty in-between part of the ribs, allowing the ribs to be in single serves.
- Transfer ribs to your serving dish or container for transport and cover with sauce. The ribs can be served warm or cold.
Cover in aluminium foil and transport in a sealed airtight container - either use an ice pack if serving cold, or in an insulated bag if serving warm. Don't forget to pack serviettes!