Fast Country-Style Ribs with Kansas City Barbecue Sauce
Producing authentic-tasting, smoky ribs takes time and trouble. The following recipe supplies some of that great flavor in a lot less time, with a lot less trouble. It employs country-style ribs, which feature much more meat than other types of ribs. Why aren't these meaty ribs used more often in barbecue? Because hard-core aficionados are used to bony ribs, and don't want too much of a good thing (meat). In Kansas City, spareribs would be used instead of these. By all means, however, slather a great Kansas City barbecue sauce on these meaty ribs for a quick and satisfying treat. Just make sure to slather late in the game; slathering early prevents the smoky flavor from developing in the ribs, and also leads to burned ribs. Serves 4.