4 Videos | Photo: Kansas City Style Pork Ribs Recipe
Ingredients
- 2 slabs pork spare ribs, 3 pounds each
- Kansas City Barbeque Sauce, recipe follows
Dry Rub:
- 2 cups brown sugar
- 1/2 cup dry mustard
- 1 tablespoon cayenne pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
Directions
Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.
Kansas City Barbeque Sauce:
- 2 tablespoons vegetable oil
- 1 (about 2/3 cup)small onion, finely diced
- 3 cups water
- 1 cup (2 (6-ounce) cans) tomato paste
- 1/2 cup brown sugar
- 2/3 cup apple cider vinegar
- 1/4 cup molasses
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
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By mistimcdowell
on February 07, 2012
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Wow, very tasty, I used the dry rub from this recipe and used the Memphis style bbq sauce from the Neelys other recipe and cooked them in the oven for 2.5 hours basting every 30 minutes with the sauce. I made the rub the night before and seasoned the ribs overnight. This is a definate keeper.
By Quattro
Ontario, Canada
on February 04, 2012
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The flavor of this sauce is what I expect out of a typical store bought bottle, without the heavy artificial flavoring and aftertaste. Well worth making from scratch and not too out of the norm where kids might not like it. Will definitely make this again for a large crowd to ensure I pleased everyone.
By Jonesattack
Athens, GA
on October 24, 2011
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I have never had real Kansas City ribs before, so I don't know if my problem is with this particular recipe or the style, but I found the flavor here to be really quite bland. I admit some regional bias here..growing up in the Carolinas leads me to find most tomato based sauces boring, but I have had some that I really liked. This tastes like ketchup and sugar and that's about it. I will give it three stars because the cooking technique is pretty good and I can use it with a different sauce/rub combo that actually has some flavor.
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