Kansas City Style BBQ Ribs

About This Recipe

Kansas City barbecue is known for its thick, sweet, tomato-and-molasses-based sauce, and these ribs showcase that style, rubbed with a spice blend before a long, slow cook that renders the meat fall-off-the-bone tender. A dry rub of paprika, brown sugar, garlic powder and cayenne coats the ribs first, forming a flavorful bark as they cook low and slow, whether on a smoker or in a low oven, for hours until the meat pulls away easily from the bone. The signature thick, glossy sauce is brushed on only in the final stretch of cooking, allowing it to caramelize slightly without burning, resulting in ribs that are sticky, deeply flavored and unmistakably Kansas City in style.

Ingredients

Serves 4

• 2 rackspork baby back ribs
• 3 tbspbrown sugar(for rub)
• 1 tbsppaprika(for rub)
• 1 tbspgarlic powder(for rub)
• 1 tspcayenne pepper(for rub)
• 1.5 tspsalt(for rub)
• 1 tspblack pepper(for rub)
• 1.5 cupsketchup(for sauce)
• 1/4 cupmolasses(for sauce)
• 3 tbspapple cider vinegar(for sauce)
• 2 tbspbrown sugar(for sauce)
• 1 tbspworcestershire sauce(for sauce)

Instructions

1. 1

   Make the rub

   Mix brown sugar, paprika, garlic powder, cayenne, salt and pepper together.

2. 2

   Prepare the ribs

   Remove the thin membrane from the back of the ribs, then rub the spice mixture generously all over both sides.

3. 3

   Slow cook

   Wrap the ribs tightly in foil and bake at 150C/300F for 2.5-3 hours until very tender.

   Removing the membrane from the back of the ribs is essential — leaving it on prevents the rub and smoke from penetrating and makes the ribs tough to eat.

4. 4

   Make the sauce

   While the ribs cook, simmer ketchup, molasses, vinegar, brown sugar and worcestershire sauce together for 15 minutes until thickened.

5. 5

   Glaze

   Unwrap the ribs, brush generously with the sauce, and broil or grill for 5-8 minutes until the sauce caramelizes and chars slightly at the edges.

6. 6

   Rest and serve

   Let rest 5 minutes, slice between the bones, and serve with extra sauce on the side.

Variations

• •

  Smoking the ribs over wood chips instead of oven-braising gives a more traditional, smokier flavor if you have the equipment.

• •

  Spare ribs can substitute for baby back ribs, though they'll need a slightly longer cooking time.

• •

  A spicier sauce with extra cayenne or hot sauce suits those who prefer more heat.

Storage

Refrigerate up to 4 days in an airtight container; reheat covered in a low oven with a splash of water to keep the ribs from drying out.

Frequently Asked Questions