Favorite BBQ Recipes from Around the USA

By Tara Bench

Texas brisket. Kansas City ribs. Every region has its unique, delicious spin on barbecue -- and we'll show you the secret to grilling it all in your own backyard.

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Kansas City Ribs
Photo by Romulo Yanes

Kansas City

Walk up to a BBQ counter in Kansas City, Missouri, and you can order just about any kind of meat served with a signature thick, sweet, tomato-and-molasses sauce. KC is a melting pot of barbecue, but locals love "burnt ends" (the tips of a double-smoked brisket) and fantastic baby back ribs doused with sticky sauce.

Kansas City Ribs

The secret to KC-style ribs is mopping. The sauce soaks in as the ribs cook, making them melt-in-your-mouth good.

Work: 30 minutes
Total: 4 hours 45 minutes

2 racks baby back ribs, back membrane removed
Terrific 10 Rub (see slide 6)
1 tablespoon yellow mustard
1 cup Mop Sauce (recipe below)

Mop Sauce
Buy a mop brush -- made with cotton string -- at any kitchen specialty store.

Makes 5 3/4 cups
Work: 10 minutes
Total: 10 minutes

4 1/2 cups cider vinegar
1 teaspoon salt
2 tablespoons packed light brown sugar
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon red-pepper flakes

Combine all ingredients in a saucepan with 3/4 cup water. Stir over medium heat until salt has dissolved and sauce is hot. Cool and set aside 2 cups for serving; use the rest for mopping the meat as it cooks. Refrigerate in an airtight container for up to 3 months. Stir before using.

Per tablespoon: 4 calories, 0g sat fat, 0g total fat, 25mg sodium, 0g carbs, 0g chol, 0g protein, 0g fiber

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