Kansas City Style Pork Ribs

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it was so good i wish i could have a nother one yumm yummm

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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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out of this life good, keep on doing what you do so good.love you always

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It was ok! Trying different stuff, easy to make gave some to the neighbors they said it was ok. Worth the try. I will use it again when wanting a different taste.

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We loved these, although don't expect fall off the bone meat. The sauce needs a lot more time to thicken but tasted great after all the cooking. We did ours in the oven.

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This was the best I have ever tried at home. I even saved a cup and drank it while cooking.

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Great recipe! Very juicy and meaty and tasty. I followed the advice of another poster and used the Neely's barbecue sauce, and it turned out great. I added a little cayenne pepper to the bbq sauce, because it seemed kind of sour without it. It's weird that the rub by itself, and the Neely's bbq sauce by themselves didn't taste all that good, but all that combined with the spare ribs tasted great in the end! I think the tenting in the oven really helps control the heat. Toward the end of the cooking process, the ends of the ribs were kind of black, but not exactly burned, maybe just charred, and maybe slightly burned. I halved the recipe, so maybe I should have cooked in the oven less than 2 1/2 hours, or maybe lower heat especially the last 30 mins.

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So I am with a few of the other posters on here. I have never had authentic Kansas City bbq . I just hope that this is not it. Planned to make the sauce but I was so disappointed in the rub that I decided it would be better to use bbq sauce from the store :/ I pulled the ribs from the oven and gave the rub a taste. BLECH .... Thank goodness I decided to try it before finishing them off on the grill. Luckily, it was so gritty and nasty it scrapped off fairly easy.

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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.