Search the Loop
MORE TO EXPLORE
Kansas City BBQ ribs
Matt Dean Pettit
Marinated short ribs with peanut salsa
2 racks pork ribs, silver lining membrane removed.
1 bottle of beer
1 tablespoon ground cumin
1 grated orange peel
1 tablespoon brown sugar
3 garlic cloves, grated
3 tablespoons ketchup
1 tablespoon chipotle hot sauce
1/2 cup of crusted pistachios (garnish)
Orange zest (garnish)
Cut the two racks into halves giving you four pieces. Place into a dish.
Mix all the ingredients minus the pistachios in a medium sized mixing bowl.
Pour marinade all over the ribs fully covering them. Cover with tin foil and place into refrigerator for minimum 12 hours.
Remove the ribs from the refrigerator while still covered and let sit at room temperature for 30-45 minutes.
In the meantime pre-heat the oven to 275F (137C).
Place ribs on a baking sheet, ensure ribs are well sauced, cover with tin foil and place in the oven.
Cook the ribs for approximately two hours.
Remove the time foil and place back in to the oven for another 15-20 minutes maximum.
Remove from heat and let the ribs rest for five minutes, sprinkle with crushed pistachios and more orange zest, dip and dunk into more KC BBQ sauce and enjoy!
Daily at 6am ET on CTV and CTV News Channel
FOLLOW Matt Dean Pettit
Pork ribs with apple butter bourbon sauce
BY Mary Berg
Diner style braised pork with smoked spices
BY Christine Cushing
Rodney's ribs and homemade BBQ sauce
BY Rodney Bowers
Garlic buttered cheese breadsticks
BY Vijaya Selvaraju
Southern fried buffalo cauliflower
BY Lauren Toyota
Mom's pecan brandy baked brie
BY Mary Berg
Back to top
All rights reserved
Bell Media Lifestyle Specialty