Authentic Kansas City Barbecue Banquet
Preparation time: 35 minutes
Serve up the authentic spirit of Kansas City cooking with Weber® Kansas City-style barbecue pork loin back ribs, Carolina coleslaw and twice-baked potatoes. Have some Coke®, Diet Coke® and Smirnoff® PMD for refreshment and top it all off with delicious pineapple upside-down cake, courtesy of Chudleigh’s®.
- Weber® Kansas City-Style Barbecue Pork Loin Back Ribs
- Carolina coleslaw
- Twice-baked potatoes with asparagus and Portobello mushrooms
- Selection from Smirnoff® PMD variety (Classic Lemonade, Cranberry & Lime, Blueberry & Lemonade)
- Coke®/Diet Coke®
- Chudleigh’s® pineapple upside-down cake
* Alcohol liquor is available for sale to the general public without obtaining a Membership in all states. Alcohol brands available in select Clubs in limited quantities. Brands may vary by Club. Please drink responsibly.
Weber Kansas City-Style BBQ Pork Loin Back Ribs (brined)
This flavorful Weber Rub is infused, via brining, to flavor the meat all of the way through. That extra step and the slow cooking produce extremely tender and tasty ribs.
- 3 1/2 to 4 pounds pork loin back ribs
- 3/4 cup Weber Classic BBQ Rub
- 3 to 4 cups apple juice
- Heavy-duty foil
To Prepare Brine
- Dissolve ¾ cup of Weber Kansas City-Style BBQ Rub in 2½ cups of cool water.
- Submerge ribs in the brine and refrigerate overnight or up to 24 hours. Make sure brine is evenly distributed across ribs.
To Prepare Ribs
- Preheat grill between 250° to 275° (low).
- Drain ribs from brine and pat dry. Discard brine.
- Turn heat off on one side of grill and place a shallow metal pan of boiling water over the flame side of the grill. The water keeps the ribs moist.
- Place ribs over cool side of grill, close lid and cook (without opening) for 2 hours.
- Tear off 2 double-thickness foil sheets, each large enough to completely enclose half of the ribs. Put ribs on the foil, meat side down, and fold edges of foil up to create a “boat.” Add enough apple juice to each packet to cover meat.
- Fold foil well to enclose and put back on low grill over cool side for another 1 1/2 to 2 hours.
- Remove ribs from foil, discard liquid and cook over the cool side of the grill for another 30 minutes.
Carolina-style coleslaw is typically made without mayonnaise, which makes it perfect for picnics and backyard gatherings. This tangy dressing is also a great foil for the succulent ribs.
Makes 6 to 8 servings
- 3 cups Sam’s Club Coleslaw mix
- 1/2 cup red bell pepper, finely sliced
- 1/2 cup red onion, finely sliced
- 2 tablespoon parsley (or 2 teaspoons fresh dill), chopped
- 1/2 cup cider vinegar
- 5 tablespoons honey
- 1 teaspoon celery salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon dry mustard powder
- Whisk dressing ingredients together and heat in a non-reactive pan, just to a boil. Remove from heat and cool.
- Combine all coleslaw ingredients. Toss dressing and salad, taste for seasoning. This is best if refrigerated at least 4 hours before serving.
Twice-baked potatoes with asparagus and mushrooms
- 3 large Russet potatoes
- 2 tablespoons olive oil
- 1 large Portobello mushroom, chopped
- 1 cup asparagus, thinly sliced
- 1/2 cup chèvre (goat) cheese
- 1/3 cup milk
- 1/2 stick butter, melted
- 1/2 cup Parmesan cheese, grated
- Preheat oven to 400°.
- Scrub potatoes, poking several holes in each with a fork, and bake for 1 to 1 1/2 hours.
- Meanwhile, sauté mushrooms in olive oil for 8 minutes. Add the asparagus to mushrooms and cook for 5 minutes more. Set aside.
- Let potatoes cool, slice lengthwise and scoop out the potato meat into a large mixing bowl.
- Add the cheese, butter and milk to bowl with the potatoes and whip to blend. Fold in the mushrooms and asparagus.
- Scoop the mixture back in the potato skins, sprinkle with Parmesan and dot with butter on top. Place on cookie sheet and bake for 30 minutes, or until crispy and golden on top.
Sam’s Club Shopping List
- Weber Kansas City-Style BBQ Rub, 10-oz.
- 4-5 lbs. pork loin back ribs
- Apple juice, 12/15.2 ounces.
- Sam’s Club Coleslaw Mix, 3 pounds
- Red bell pepper, 6 count
- Red onion, 5 pounds
- Cider vinegar, 1 gallon
- Honey, 80 ounces
- Celery salt, 35 ounces
- Dry mustard powder
- Russet potatoes, 10 pounds
- Olive oil, 3 liters
- Portobello mushrooms, 24 ounces
- Asparagus, 2 pounds
- Chèvre (goat) cheese, 1 pound
- Milk, 1 gallon
- Butter, 4 1 pound
- Boni® Parmigiano Reggiano shredded cheese, 13 ounces
- 1 Smirnoff® PMD Variety (Classic Lemonade, Cranberry and Lime, Blueberry and Lemonade) 24 pack (6 each)
- Coke/Diet Coke, 6 cans
- 1 Chudleigh’s Pineapple Upside-down Cake, 8 pack