Kansas City Style Ribs

Kansas City Style Ribs

Slow-smoked pork ribs rubbed with brown sugar and paprika, finished with sticky, sweet-tangy barbecue sauce.

Total 6 hr 30 min Makes 6 servings Calories 620/serving

Dietary

Wheat free, Dairy free, Nut free

Allergens

Red meat

These ribs are smoked low and slow until tender, then glazed with a thick, molasses-sweetened barbecue sauce in classic Kansas City tradition. A dry rub of brown sugar, paprika, and spices forms a deep bark before the final sticky glaze. Serve with coleslaw and baked beans for a backyard barbecue classic.

Ingredients

  • 2 racks pork spare ribs (about 3 pounds each), membrane removed
  • 1/4 cup brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 2 cups Kansas City style barbecue sauce
  • 2 cups wood chips, soaked (hickory or applewood)

Method

  1. Pat the ribs dry with paper towels and remove the thin membrane from the back of each rack.

  3. Rub the spice mixture evenly over both sides of the ribs, pressing it into the meat. Wrap in plastic wrap and refrigerate.

  4. Preheat a smoker to 225°F, adding soaked wood chips according to manufacturer instructions.

  5. Place the ribs bone-side down in the smoker and smoke, maintaining a steady 225°F temperature, until the meat is tender and pulls back from the bones.

  6. During the last 30 minutes of smoking, brush the ribs generously with barbecue sauce on both sides.

  7. Remove the ribs from the smoker and let rest for 10 minutes before slicing between the bones.

  8. Serve with additional warm barbecue sauce on the side.

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    Kansas City Style Ribs

    These ribs are smoked low and slow until tender, then glazed with a thick, molasses-sweetened barbecue sauce in classic Kansas City tradition. A dry rub of brown sugar, paprika, and spices forms a deep bark before the final sticky glaze. Serve with coleslaw and baked beans for a backyard barbecue classic.

    6 hr 30 min 6 servings 620 cal

    Ingredients

    • 2 racks pork spare ribs (about 3 pounds each), membrane removed
    • 1/4 cup brown sugar
    • 2 tablespoons smoked paprika
    • 1 tablespoon kosher salt
    • 1 tablespoon freshly ground black pepper
    • 1 tablespoon chili powder
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon cayenne pepper
    • 2 cups Kansas City style barbecue sauce
    • 2 cups wood chips, soaked (hickory or applewood)

    Method

    1. 1

      Pat the ribs dry with paper towels and remove the thin membrane from the back of each rack.

    2. 2

      In a small bowl, mix the brown sugar, smoked paprika, salt, pepper, chili powder, garlic powder, onion powder, and cayenne.

    3. 3

      Rub the spice mixture evenly over both sides of the ribs, pressing it into the meat. Wrap in plastic wrap and refrigerate.

    4. 4

      Preheat a smoker to 225°F, adding soaked wood chips according to manufacturer instructions.

    5. 5

      Place the ribs bone-side down in the smoker and smoke, maintaining a steady 225°F temperature, until the meat is tender and pulls back from the bones.

    6. 6

      During the last 30 minutes of smoking, brush the ribs generously with barbecue sauce on both sides.

    7. 7

      Remove the ribs from the smoker and let rest for 10 minutes before slicing between the bones.

    8. 8

      Serve with additional warm barbecue sauce on the side.