| s City ribs are serious business when it comes to | | | | restaurant was located at 19th & Highland and |
| BBQ. True to tradition, barbeque in Kansas City is dry | | | | was later sold to George Gates and Charlie Bryant. It |
| rub-spiced, smoked with hickory and coated with a | | | | become known as Arthur Bryant’s and is still |
| KC style sauce. For Kansas City sauce means a thick, | | | | today regarded as one of America’s greatest |
| rich and tangy tomato based sauce with molasses | | | | rib joints. Today Kansas City boast over 90 rib |
| and sometimes a hint of vinegar. The meat is seared, | | | | restaurants. |
| slow cooked and mop basted with sauce until the | | | | As with any rib, first start by removing the |
| meat is tender and a nice crust has formed on the | | | | membrane on the back of the rib. This can prove to |
| outside. Roll up your sleeves and get ready for sauce | | | | be difficult with wet finger. Dry hands and a paper |
| that you enjoy getting under your fingernails. | | | | towel work well for this. The paper towel will allow |
| Kansas City’s first recorded barbequer was | | | | you to get a better grip on the membrane. Evenly |
| Henry Perry back in 1908. Perry become very well | | | | coat the ribs with the dry rub, wrap with plastic wrap |
| known for his succulent ribs and would serve them | | | | and then foil. Refrigerate for at least 3-4 hours but |
| to customer who would come from miles away. | | | | overnight is best. 30 minutes before you are ready |
| Perry converted an old trolley barn into a restaurant | | | | to cook the ribs, remove them from the refrigerator |
| and would serve is ribs on newspaper for 25 cents a | | | | and allow to come to room temperature. Continually |
| slab. “Old Man Perry’s” | | | | mop the ribs with sauce until finished cooking. |