I don't eat much red meat but when I do I'll either eat a tenderloin cooked to medium rare or go the exact opposite direction and slow roast a brisket or pork butt for hours until it melts in my mouth just like these Barbecue Baby Back Ribs.
While the tenderloin can be like butter, the real flavorful meats for me come from the slow cooked chunks of fibrous muscle. Ribs, pork butt, lamb shanks and brisket are my favorites. You can cook them in your regular oven or in a smoker, both methods will require hours and hours of low heat.
The smoker is definitely the best for flavor but this can get messy. Sometimes I'll smoke a piece of meat overnight as I'm sleeping. If I can, I'll get up through the night to check the temperature and add more coals, but usually it's good until 6 or 7 in the morning.
Memorial day is this weekend and probably three quarters of the country will be making some kind of barbecue feast. The makers of KC Masterpiece® barbecue sauce are celebrating their 35th anniversary with a special limited edition sauce. The Kansas City Classic barbecue sauce is a celebration of the original KC Masterpiece® sauce made by Rich Davis in 1978.
These ribs couldn't be any easier to make, just cook them in a low oven for 3-4 hours and then cover them in Kansas City Classic sauce. Fire up the grill and finish them off by cooking on a high heat to caramelize the sauce. These ribs will amaze you and warm you all at the same time. Pair them up with a light beer and you have a perfect party!
KC Masterpiece® barbecue sauce has been delivering authentic barbecue taste and creating culinary masterpieces for 35 years. For more recipe ideas, tips and tricks visit www.KCMasterpiece.com. This is a sponsored conversation written by me on behalf of KC Masterpiece®. The opinions and text are all mine.
