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Mock "Kansas City" Style Smoked Spare Ribs with Kansas City Style Rib Rub and Kansas City Style BBQ Sauce Recipe

Mock "Kansas City" Style Smoked Spare Ribs with Kansas City Style Rib Rub and Kansas City Style BBQ Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

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  • on July 19, 2010

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    The rub was put on the day before and let sit in the fridg over night. Sealed the ribs in foil and cooked for 2 !/2 hours. Let sit until prior to serving. Put ribs on grill, medium heat, and served when hot and a little crisp. It was a total hit with all. The recipe is a keeper.

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  • on May 26, 2010

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    decent, but not very close to kansas city bbq.

    kansas bbq needs to cook extremely slowly in hickory smoke. cook at about 225, with lots of moist smoke from a smoker. kansas city bbq can't really be done in an oven, you need a smoker.

    but since they're "kansas city" style I guess they're a decent approximation

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  • on January 20, 2010

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    I tried this without smoking the ribs and it was still an excellent recipe. I baked them for 1 1/2 hours at 325 degrees and 30 minutes at 350 and they were perfect. As others said, there was way too much salt. I reduced it by more than half, as we don't like salty food. It tasted great and didn't seem to affect th outcome of the recipe.

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  • on January 17, 2010

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    This rub would be absolutely wonderful, but the flavor is completely overshadowed by the salt. I would make this again but reduce the salt to 1 teaspoon rather than 6 tablespoons!

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  • on August 02, 2008

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    Very good rub. I used pork baby backs and I cut the amount of salt in half and marinated them for 2 hours. I didn't have a smoker so I baked them in the oven at 325. For the first hour I baked them curved side up wrapped loosely in foil. The second hour I flipped them,very lightly basted them, and loosened the foil. Very happy with them.

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  • on July 07, 2008

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    I smoked ribs and pork butt on the 4th with this recipe, I have smoked ribs numerous times, but everyone kept talking about these ribs and roast. They were so moist and favorable! Will definetly make again, thanks, Emeril

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  • on July 05, 2008

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    My fiance and I made this yesterday...we used beef ribs and did them on a coal grill. They were just wonderful. I have tried many recipes from Emeril and I find that they always have great flavor and balance...

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  • on July 02, 2008

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    Who ever provided this recipe gives no temperature that the oven should be at to cook these spare ribs?

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  • on May 24, 2008

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    I made this at the last minute for Easter this year. I was floored by how deep and rich the taste was for not a lot of effort or time. I don't have a smoker, but I put them in a low temp oven (250 degrees with foil on top and they came out perfect. Try this - you won't be disappointed!

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  • on May 19, 2008

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    tangy and full of flavor! I couldn't imagine some of the things that got added into the rub and the sauce would make sense, but it completely did.
    unfortunately, I had to use someone else's cooking directions due to not having a smoker,only a gas grill and an oven, but it worked out just fine.

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