(Family Features) Coaxing layers of mouthwatering savory, smoky flavor out of grilled meat instantly transforms your backyard barbecue from ho-hum to heavenly. As the temperatures rise this grilling season, focus on flavor to take your backyard barbecue to a whole new level.
The distinct flavors of grilled foods come from three sources, according to Ardie Davis, renowned judge on the barbecue circuit and founder of the American Royal International BBQ Sauce, Rub & Baste Contest. These include seasonings and marinades used to flavor food before grilling; smoky flavors that emerge during grilling itself (from wood chips, planks or sauces or seasonings applied while cooking); and finishing sauces applied after the food is removed from the heat.To create dishes full of flavor this grilling season, follow these easy tips from Davis:Recipe: Kansas City Classic Ribs
Ingredients:
Marinade:
- 1/3 cup soy sauce
- 2 tablespoons roasted sesame seed oil
- 1 teaspoon granulated garlic
- 1 teaspoon powdered ginger
- 1 cup KC Masterpiece Kansas City Classic barbecue sauce
- 1 cup white or cider vinegar
Ribs:
- 2 Racks pork loin ribs, about two pounds each with the membrane removed
- 2 tablespoons olive oil
Preparation:
- Combine marinade ingredients in medium bowl and mix well. Place ribs in a large GLAD zipper bag and pour in marinade ensuring ribs are fully covered. Set aside and marinate for 2 hours, or overnight in refrigerator.
- Set up two-zone fire for indirect grilling with Kingsford charcoal by situating charcoal on only one side of grill, leaving other side void. Heat to 400°F.
- Lightly oil grill. Remove ribs from marinade and dispose of excess liquid. Place ribs, bone side down, over direct heat and cover grill for 6-8 minutes. Then turn ribs and cover for another 6-8 minutes. Continue this process for 45 minutes to an hour or until ribs are tender.
- Once tender, move ribs to void side of grill and coat with barbecue sauce. Cover grill for another 6-8 minutes.
- Remove ribs from grill and cover with butcher paper or aluminum foil. Let rest for 10-15 minutes. Slice ribs into individual pieces and serve.
4 servings