Kansas City BBQ Ribs (Print Version)

Tender pork ribs with sweet-smoky sauce, slow-cooked and glazed for authentic Kansas City BBQ flavor in every bite.

# What You’ll Need:

→ Ribs and Dry Rub

01 - 2 racks pork spare ribs or baby back ribs (about 4–5 lbs total)
02 - 1/4 cup brown sugar, packed
03 - 2 tbsp paprika
04 - 1 tbsp salt
05 - 1 tbsp black pepper
06 - 1 tbsp garlic powder
07 - 1 tbsp onion powder
08 - 1 tsp cayenne pepper (optional)

→ Kansas City BBQ Sauce

09 - 1 cup ketchup
10 - 1/2 cup brown sugar, packed
11 - 1/4 cup apple cider vinegar
12 - 2 tbsp molasses
13 - 2 tbsp Worcestershire sauce
14 - 1 tbsp yellow mustard
15 - 1 tsp smoked paprika
16 - 1/2 tsp garlic powder
17 - 1/2 tsp onion powder
18 - Salt and pepper, to taste

# How to Make It:

01 - Preheat oven to 300°F (150°C). Remove the thin membrane from the back of the ribs for tenderness. In a small bowl, combine brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne. Rub the spice mixture generously all over both sides of the ribs.
02 - Wrap each rack of ribs tightly in aluminum foil and place on a baking sheet. Bake for 2 1/2 hours, until tender but not falling apart.
03 - While the ribs are baking, combine all sauce ingredients in a saucepan over medium heat. Bring to a simmer and cook for 10–15 minutes, stirring occasionally, until slightly thickened. Remove from heat.
04 - Preheat grill to medium-high heat or preheat broiler. Unwrap ribs and brush generously with BBQ sauce. Grill or broil ribs for 5–7 minutes per side, basting with more sauce and allowing a sticky glaze to form. Let rest for a few minutes, then slice and serve with extra sauce.

# Additional Tips::

01 -
  • Authentic Kansas City flavor with the perfect balance of sweet and smoky
  • No special equipment needed just an oven and optional grill finish
  • Makes impressive restaurant quality ribs at home with minimal active cooking time
  • Foolproof method works for both spare ribs and baby backs
02 -
  • The ribs are done when the meat has pulled back from the bone about 1/4 inch and a toothpick slides easily into the meat
  • This recipe creates authentic KC style barbecue known for its thick sweet tomato based sauce unlike other regional styles
  • Each rack will feed approximately 2 3 people depending on appetite and sides
03 -
  • Allow the finished ribs to rest for 5 10 minutes before cutting for juicier meat and more developed flavor
  • Save time by making the dry rub in large batches and storing in an airtight container for future use
  • For a smokier flavor without a smoker add 1/2 teaspoon of liquid smoke to your sauce or sprinkle ribs with smoked salt

Go Back