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Kansas City Style Pork Ribs Recipe

Kansas City Style Pork Ribs

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (88)

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Average Rating:

Total Reviews: 88

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  • 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.

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  • 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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  • on October 03, 2011

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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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  • on September 04, 2011

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

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  • on August 29, 2011

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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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  • on August 27, 2011

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    Love these ribs. made them twice now

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  • on June 19, 2011

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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!

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  • on May 30, 2011

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    We loved it. Added some Ancho Chile Pepper to keep it honest. Marinated them in a honey brine for about 1.5 hours before cooking and used a sop with each turn. Son has already asked when we will make again. Don't have a smoker so used the indirect method by lighting the grills two outer of the three burners and put a pan of water in the center. Kept the temp at 250 to 275.

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  • on May 30, 2011

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    OMG!!!! I did this recipe and it was delicious and tender!!!!!! It was so good I wanted to just cry..it was just that good!!!! NEELEYS KNOW BAR B Q!!!! WONDERFUL!!! SO YUMMY!!!! I made them in the oven and it tasted better than what I have ever done in the past!! I will use this recipe again!!!

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  • on May 21, 2011

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    I'm was raised in Kansas City and the Neelys really hit the spot on this recipe!!! Some may like the sauce a little less sweet or tangy, but this is a great sauce as is. Just adjust as you like it. I added about 1/2 teaspoon bottled hickory smoke flavoring to the sauce because I usually do the oven version. Be sure you simmer the sauce long enough ( I low simmered it for a little over an hour until it was medium thick, stirring so it did not burn. These are especially good when baked in the oven as directed in the recipe. As mfinchee_12135915 suggested, be sure you use heavy foil in bottom tray for easy cleanup.

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