| Kansas City ribs are serious business
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| | sometimes a hint of vinegar. The meat is
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| when it comes to BBQ. True to tradition,
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| | seared, slow cooked and mop basted with
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| barbeque in Kansas City is dry
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| | sauce until the meat is tender and a nice
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| rub-spiced, smoked with hickory and
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| | crust has formed on the outside. Roll up
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| coated with a KC style sauce. For Kansas
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| | your sleeves and get ready for sauce that
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| City sauce means a thick, rich and tangy
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| | you enjoy getting under your fingernails.
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| tomato based sauce with molasses and
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