Kansas City Style Ribs vs. St. Louis Style Ribs—A Showdown
Do you love ribs?
If so, then you’ll want to read this article!
There’s no doubt that rib season is here.
Whether you’re looking forward to grilling out at the 4th of July or enjoying a nice meal with friends and family, ribs are always a crowd pleaser.
In this article, I’m going to compare Kansas City style ribs to St.
Louis style ribs.
About Pork Ribs
Kansas City style ribs are cut from the loin section of the pig. This is the same part of the pig where we get our bacon. These ribs are typically served with barbecue sauce. In contrast, St. Louis style ribs are cut from pork shoulder. They are usually served with mustard based sauces.
Baby Back Ribs
Baby back ribs are cut from the rib area of the hog. They are very tender and mild tasting. They are generally sold with the bone still attached. Baby backs are great for slow cooking because they take longer to cook than spareribs. Spareribs are cut from the front leg of the hog. They tend to be leaner and tougher than baby backs.
Ribs are the backbone of any barbecue meal. They are usually cooked slowly over low heat until tender. This allows the meat to become succulent and flavorful. Barbecue sauce is used to flavor the ribs during the last half hour of cooking. It is important to let the ribs rest after cooking to allow the juices to redistribute throughout the meat.
Kansas City Style Ribs
To make Kansas City style ribs, you will need to marinate the ribs overnight. Marinating the ribs helps to break down the collagen in the meat and gives the ribs a better texture. Place the ribs into a ziploc bag and pour 1/2 cup of Worcestershire sauce into the bag. Close the bag and shake well to coat the ribs evenly. Let the ribs sit in the refrigerator for 12 hours. Remove from the fridge and discard the liquid. Place the ribs back into the bag and pour 2 cups of beer into the bag. Close again and shake well to coat. Refrigerate for another 12 hours. Remove from fridge and discard the liquid and beer. Pour 3 tablespoons of vegetable oil into a bowl and add 1 tablespoon of paprika. Rub the mixture onto the ribs. Place the ribs back in the bag and refrigerate for 24 hours. Remove from fridge. Preheat oven to 250 degrees F. Place the ribs into a roasting pan and place in the oven for 4 hours. Turn the oven off and leave the ribs in the oven overnight. Remove from the oven and serve.
Kansas City style ribs are very popular because they are easy to make and delicious. This recipe is very similar to the original recipe but I added my own twist.
Country Style Ribs
1 1/2 lbs beef short ribs cut into 3 pieces Salt & pepper
It’s In The Sauce
Country style ribs are a great way to get your family excited about eating meat. These ribs are cooked low and slow in a smoker or oven until tender. Then they are placed in a sauce and served hot. This recipe calls for country style ribs but you could substitute any other rib type. Ingredients: 1 1/2 pounds beef short ribs cut into three pieces Salt and pepper
Kansas City Style Rib Recipe
This recipe is from the Kansas City Barbeque Society website. Preheat oven to 250 degrees F. Season the ribs liberally with salt and pepper. Place the ribs in a roasting pan and place in the oven. Bake for 4 hours. Remove from the oven and let cool completely. Place the ribs in a bowl and pour 2 cups of your favorite barbecue sauce over the top. Cover and refrigerate overnight. Serve cold.
1 Preheat oven to 350°F. 2 In a medium bowl, combine the flour, sugar, baking powder, and salt; stir well.
What is the difference between types of ribs?
Pork ribs are delicious and tender. It is not surprising that people love eating pork ribs. Pork ribs are very popular among people because of their taste and texture. People usually eat pork ribs during the summer season. In addition to the taste, pork ribs are also good for health. Pork ribs are rich in protein, vitamins, minerals, and other nutrients. Therefore, pork ribs are very healthy.
What do Kansas City ribs taste like?
There are three main categories of ribs: baby back ribs, St. Louis style ribs, and country style ribs. Baby backs are the smallest and thinnest of the three. They are found on the top side of the rib cage and are used primarily for barbecue. Country style ribs are larger and thicker than baby backs. They are found on either side of the rib cage. St. Louis style ribs are the largest and thickest of the three. These are found on the bottom side of the rib cage, and are typically cooked using indirect heat.
Which state has the best pork ribs?
Spareribs are cut from the underside of the rib cage. They are usually sold whole, but they can be cut into individual ribs. Spareribs are very lean meat, making them perfect for grilling or barbecuing.
What is the difference between the different types of ribs?
Kansas City ribs are tender and fall off the bone easily. They tend to be sweet and smoky. They are typically cooked with a dry rub and smoked over mesquite wood chips.
What are Kansas City cut ribs?
There are three different types of ribs: spareribs, country style ribs, and baby back ribs. Spareribs are the most common type of ribs found in grocery stores. Country style ribs are very similar to spareribs but they are usually larger. Baby back ribs are the smallest and thinnest of the three. Baby back ribs are also referred to as Kansas City cut ribs because they were originally served at a restaurant called “Kenny’s BBQ” located in Kansas City Missouri.
What is the best cut of spare ribs?
Kansas City cut ribs are a type of rib that is popularly known as Baby backs. These ribs are cut from the loin section of the pig. The loin section is where the pork belly comes from. The loin section contains two muscles called the longissimus dorsi and the rectus abdominis. The loin section of the hog is what gives us the famous baby back ribs.
What city makes the best ribs?
Ribs are a great dish to serve during any occasion. It is very versatile and can be served hot or cold. Ribs are usually cooked using slow roasting techniques such as smoking or dry brining. This method allows the meat to retain moisture while slowly drying out, making it tender and flavorful.