Kansas City Style Pork Ribs

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Great recipe.

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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.

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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.

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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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We've eaten at 17th Street that's supposed to be the best in the country. My wife said these beat 17th Street hands down. She especially likes the sauce, but the ribs were juicy and tender too.

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I used this rub on a pork shoulder. It is great. Thanks Neelys.

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Very good recipe and not a lot of work. I upped the temperature on the oven slightly to 360 and they were ready in a little over 2 hours. Very good supper for a Sunday night. Would eat again.

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Love these ribs. made them twice now

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I started using this Neely recipe in 2009. Oh ya baby this is the one. Have only changed one thing. When cooking in the oven I cook them lower and slower. They will fall off the bone they are so tender. Just the right mix of sweet and heat flavors . These ribs get rave reviews from everyone, every time. We keep copies available printed right from the FoodNetwork site. Don't wimp out with the silver skin membrane on the back of the ribs. You'll know you've got the hang of it when most of it comes off with one pull. Removing the membrane will make your ribs MEMORABLE, not just remembered.

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Just started to make bbq sauce----followed directions-----hummm: 3 cups water ------- is this an error???? As I finally looked at bottom of recipe, I see it only makes 3 cups? This should be changed. As I don't have ingredients to remake, I'll just have to let cook down to see if I can capture the flavor. Bummed!