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.
# Ingredients:
→ 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
# Steps to Follow:
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 Notes:
01 -
If you prefer, finish ribs entirely in the oven by baking uncovered at 425°F (220°C) for 10–15 minutes after saucing.
02 -
Adjust the sweetness or spiciness of the BBQ sauce to your taste.
03 -
Leftover ribs are great reheated or shredded into sandwiches!