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Follow his ‘cue! Learn how to make Kansas City ribs with Matt Greene

The Brooklyn Paper
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Brooklyn is in no short supply of barbecue, thanks to restaurants like Fette Sau, Fatty ’Cue and Pies ’N’ Thighs in Williamsburg and competitions such as the Grillin’ on the Bay cook-off in Sheepshead Bay. And now, you can get in on the saucy action with a rib-smoking class at the Brooklyn Kitchen in Williamsburg.

On May 21, Meat Hook butcher Matt Greene will teach you how to slow-cook Kansas City-style pork spare ribs at home in a stove top smoker, turning a destination food into your next home-cooked meal. But first, Greene will teach you the secret to Kansas City ribs — the insanely rich sauce.

“Kansas City-style sauce is the kind that really sticks to your fingers,” said Greene. “It’s tomato and molasses-based, so it’s really tangy and sweet.”

Greene calls it “the messiest barbecue” — but don’t let it intimidate you, because the 15 slots in the class are likely to fill up quickly.

Barbecue ribs class at the Brooklyn Kitchen [100 Frost St. between Manhattan Avenue and Leonard Street in Williamsburg, (718) 389-2981], May 21, 2 pm. Tickets are $75 (includes food). For info, visit www.thebrooklynkitchen.com.

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