Food Network
Home> Recipes> Grilling>
Kansas City Style Pork Ribs Recipe

Kansas City Style Pork Ribs

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 88

Showing 31-40 of 88

Sort by:

Newest

  • on November 19, 2010

    Flag

    This recipe is spot on. I have made it 3 times in the last 2 months. Needless to say, it's been in high demand. I've used the oven recipe & the ribs come out so succulent. I can't wait for summer when I'll be able to whip out my BBQ pit. I followed the recipe to a T, minus the homemade rib sauce (short on time, so I used generic BBQ sauce.. eek. They were still delicious though! Awesome job, Neelys! I have yet to find a recipe of yours that isn't delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 28, 2010

    Flag

    To Paterson: We're rib fans from Pgh, PA. Once a year we smoke our own, Memphis style, that we learned from our son-in-law. It's an all day affair. We've been to the Rendevous in Memphis and were very disappointed; ribs were not tender.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 21, 2010

    Flag

    Excellent rub and basic sauce. I modified the sauce by adding some things like Worcestershire Sauce, garlic powder, Tabasco sauce, chili powder, beer and honey....

    I slow oven cooked two slabs over five hours with the frequent basting.... The juicy meat fell off the bone.........

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 23, 2010

    Flag

    Pat and Gina, I watched your show when you made these ribs, and I'm going to do my best to make them. I plan on making them for the Redskins / Dallas game so I hope they turn out as good as what everyone has said. Go Skins!!!!! Thanks for having such a good nice show very entertaining.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 21, 2010

    Flag

    Pat and Gina, i must say THE BEST TASTE AND FLAVOR.. My Family loved the ribs. I cooked mine for 4hrs and added just a hint of bottled barbecue sauce (Memphis Style by Hunts, just to kill the hotness. I will use this on Porkchops. Can't wait to see the results..Thanks U Guys!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 08, 2010

    Flag

    I had never made ribs before, but I definitely wanted to attempt it after eating my dads ribs... (which always had flavor, but more often than not came out dry and chewy.

    I followed the recipe to the T with this, and everything came out fantastic!! My roommate and my best friend LOVED them! Even the kids tore into them! I absolutely LOVED the bbq sauce, and will definitely make this again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 11, 2010

    Flag

    I've been grilling for years and have wanted to revamp my ribs...

    I had my doubts because fool's pride was riding me hard. I must say these ribs were great. I will adjust for the spice when I cook for a bigger group but my girlfriend and I enjoy the heat.

    To the Neely's I say thank you for the wonderful recipe and I look forward to using more.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 11, 2010

    Flag

    I changed a couple things,I only used 1/2 a tbs, cayann pepper an I use natural cane sugar,it blends much easier than brown sugar which lumps up.It is still quite the same flavor after you put the bbq sauce on.Neely's do have great recipes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 21, 2010

    Flag

    I used the rub and the sauce on some pork ribs last night and it was fabulous! I marinated the ribs overnight with the rub on then baked it low and slow for 7 hours at 200 degrees. I covered it for 3 hours then uncovered it for the rest. I basted with the BBQ sauce every half hour during the last 2 hours of cooking. I served it with corn, stuffed baked potatoes and a Caesar salad. Everyone loved it! It was tender and flavourful. The meat was so tender the bones slid right out, very messy but you could have heard a pin drop at the table. Thank you Gina and Pat!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 15, 2010

    Flag

    A great way to make ribs with a teriffic rub. I didn't use the St. Louis Barbeque sauce recipe as it was way too hot for my taste. Had to make last minute adjustments and found a bottle of "legend Barbeque Sauce (Apple Cider for Pork in my cabinet. The ribs came out teriffic in my oven following the oven directions. The rub gave it just the right amount of kick and the ribs were tender and tasted great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.