After years of working at Houston’s Restaurant and Benjy’s has made Kerry Pauly Owner and Chef of KP’s Kitchen appreciate quality ingredients, techniques and simply, well executed food, he said. A crowd pleaser at KP’s Kitchen has been their Twelve-Hour Baby Back Ribs. “It’s one of those dishes that when a guest orders it, I know they we be returning often” said Pauly. Kerry hates to label their ribs as BBQ, because people in Texas hold this so close to their chest. “New Year’s makes me think of house parties by the grill and I love bringing home these ribs for such special times with friends”, said Kerry.
Here are some of Kerry’s Rib Tips!
- It is all about the product, they get all of their meat from their family business. Kerry’s grandparents started Blue Ribbon Packing Company in the 1950’s and have only sold the best quality products. Kerry uses Seaborne, which he thinks is the best.
- They take the back silver skin off the ribs so that they are extremely tender, this is very important
- They season the entire ribs with their special KP BBQ rub, both sides, and really rub it in the meat.
- The roasted of the ribs is the key. They make this master stock to roast the ribs in overnight. Certified Angus beef filet scraps (yes, they filet their tenderloins in house), roasted chicken and local vegetables.
- They wrap the ribs once they cool in the morning so they do not dry out.
- Kerry then finishes them off on the grill and baste them with their house BBQ sauce.
Sounds Swoonworthy delicious to us! Visit www.kps-kitchen.com for more information.
