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Bring on the Ribs: K.O. Ketchup Rack of Ribs Recipe

Recipe by Erin Eastland
Photos by Amy Sheridan

Time to give your ribs a remix.

This rack of ribs recipe with K.O. Ketchup sauce is perfect way to bring a little bit of that sweet and tangy, chipotle flavor into your meal. If you want to go big, serve this up along side some Cube Artisan Foods Four Cheese Mac and Cheese or potato salad. Be sure to grab a pint of beer and a roll of paper towels because it’s gonna get messy.

K.O. Ketchup Rack of Ribs

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours, 10 minutes

Serves 4


  • 2 racks baby back ribs, we suggest korabeta pork
  • 2 cups brown sugar
  • 3/4 cup salt
  • 4 gallons water
  • 4 Tbsp. olive oil
  • SAUCE :
  • 1 1/2 cups K.O. Ketchup
  • 3/4 cup cider vinegar
  • 1/2 cup maple syrup
  • 1/3 cup molasses
  • 2 tsp. chili powder
  • 1 tsp. fresh thyme
  • 1/2 cup dark beer
  • 4 Tbsp. cold unsalted butter


  1. In a large soup pot add the water, brown sugar, salt and ribs.
  2. Bring to a boil, stir to dissolve the sugar and salt, turn down to a simmer and cook for 1 hour.

  1. Preheat the oven to 300.
  2. Make the sauce by adding everything for the sauce except the butter into a medium heavy bottomed saucepan.
  3. Bring to boil.
  4. Turn down to a simmer and cook until reduced, bubbly and thick (about 20 minutes).
  5. Take off the heat, add in the cold butter and stir to melt.
  6. Set aside.

  1. Take the ribs out of the cooking liquid, let the water drip off and transfer to a sheet pan – meat side up.
  2. Coat both sides with olive oil and bake for 1 hour.
  3. Take the ribs out of the oven and coat both sides liberally with the sauce.

  1. Continue to bake, again meat side up, another hour to an hour and a half.
  2. The meat should be falling off the bone by now, so carefully coat with another thick layer of the remaining sauce.

  1. Let rest about 10 minutes before serving.

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Maple Braised Bacon Recipe with Beer and K.O. Ketchup

Recipe by Erin Eastland
Photos by Amy Sheridan

Ok all of you bacon heads, time to see your favorite pork pal in a new light -and we suggest you toss aside the slabs because a hunk of bacon is just so much more fun. With beer, maple syrup and K.O., this bacon recipe has got all of the trappings for a nice masculine pre-meal treat. Keep in mind it’s slow braised, so start it in the morning and have it ready by afternoon game time.

K.O. & Beer Braised Bacon

Prep Time 5 minutes

Cook Time 3 hours, 25 minutes

Total Time 3 hours, 30 minutes

Serves 4-6


  • 1.5 lb slab of bacon in one piece
  • 1 Tbsp. olive oil
  • 18 oz. good dark beer
  • 1 cup K.O.
  • 1/3 cup maple syrup
  • sprig of rosemary


Preheat oven to 325 degrees.

  1. Coat a medium heavy bottomed pot with the olive oil and place over med/high heat.
  2. Sear the bacon, fat side down, until golden brown, about 5 minutes.
  3. Flip and sear the other side.
  4. Turn the heat down if it begins to smoke.
  5. Remove the pan from the heat and let cool 1 minute.
  6. Add the beer, maple syrup, K.O. and rosemary.
  7. Stir to incorporate and bring to a boil.

how to make braised bacon with K.O. Ketchup image

  1. Cover tightly with a lid or aluminum foil and transfer to the oven.
  2. Cook for 2.5 hours or until the meat is very tender.

  1. Carefully remove the bacon and transfer to a cutting board.
  2. Bring the braising liquid to a boil and reduce by ½, skim off fat.
  3. Season if necessary.

Serve the bacon sliced with the reduced braising liquid over polenta or any kind of creamy mash or shred and make the best pork slider you have EVER had. Goes great with a tangy, spicy slaw.

finished photo of braised bacon


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Try this Wedge Salad Recipe with K.O. and Blue Cheese Dressing

Recipe by Erin Eastland
Photos by Amy Sheridan

With all of the protein heavy dishes that you’ll have strewn about your smorgasbord you’ll probably be looking for a little green relief. That said, understand that K.O.’s limits aren’t stunted by the presence of vegetables. So, if you’re looking for something vegetal to pair with those K.O. Chicken Wings or the K.O. Ketchup Meatloaf, aim for this Wedge Salad Recipe with Blue Cheese to add a little variety to your meal.

Wedge Salad with K.O. and Blue Cheese Dressing

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Serves 8


  • SALAD :
  • 2 heads of iceberg lettuce, outisde layers removed
  • 1/2 lb thick cut bacon, sliced into 1/2 in. strips
  • 1 lg or 1 small tomatoes
  • chopped chives to garnish
  • 1/2 cup creme fraiche
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 oz. blue cheese, such as buttermilk blue
  • 1 Tbsp. ciger vinegar
  • 2 Tbsp. K.O. ketchup
  • 1 tsp. minced shallot
  • 1/2 tsp. salt


  1. Cook the bacon until crispy and drain on a paper towel.
  2. Reserve fat for another purpose.

Make the dressing

  1. In a medium bowl whisk together the creme fraiche, mayo, buttermilk, vinegar, KO, shallot and salt.
  2. Crumble the cheese into the dressing and use the whisk to mash into the dressing to incorporate.
  3. Taste and adjust seasoning if necessary.

  1. Slice the iceberg into wedges and arrange on a platter, pointy side up.
  2. Chop the tomatoes.
  3. Spoon a good amount of dressing over each wedge and garnish with the crispy bacon, diced tomatoes and chopped chives.


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