Kansas City-Style Barbecue Ribs

Ingredients

• 2 racks of pork ribs (approximately 4 pounds / 1.8 kg) 2 racks of pork ribs (approximately 4 pounds / 1.8 kg)
• For the dry rub: For the dry rub:
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon chili powder 1 tablespoon chili powder
• 1 tablespoon garlic powder 1 tablespoon garlic powder
• 1 tablespoon onion powder 1 tablespoon onion powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional for heat) 1/2 teaspoon cayenne pepper (optional for heat)
• For the barbecue sauce: For the barbecue sauce:
• 1 cup ketchup 1 cup ketchup
• 1/4 cup apple cider vinegar 1/4 cup apple cider vinegar
• 1/4 cup molasses 1/4 cup molasses
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional for heat) 1/4 teaspoon cayenne pepper (optional for heat)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat your grill or smoker to 225°F (107°C).
2. 2.
   In a small bowl, combine all the dry rub ingredients.
3. 3.
   Pat the ribs dry with a paper towel and remove the membrane from the back of the ribs.
4. 4.
   Generously coat both sides of the ribs with the dry rub, pressing it into the meat.
5. 5.
   Place the ribs on the grill or smoker, bone side down, and cook for 3 hours, maintaining a consistent temperature.
6. 6.
   In the meantime, prepare the barbecue sauce by combining all the sauce ingredients in a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally.
7. 7.
   After 3 hours, brush the ribs with the barbecue sauce, making sure to cover them evenly.
8. 8.
   Continue cooking the ribs for an additional 1-2 hours, basting with the sauce every 30 minutes, until the meat is tender and the internal temperature reaches 195°F (90°C).
9. 9.
   Remove the ribs from the grill or smoker and let them rest for 10 minutes before slicing and serving.

Treat your ingredients with care...

• Pork ribs — Make sure to remove the membrane from the back of the ribs to allow the flavors to penetrate the meat better.

Tips & Tricks

• For a smokier flavor, use wood chips or chunks specific to your grill or smoker.
• If you prefer a spicier sauce, increase the amount of cayenne pepper in the dry rub or barbecue sauce.
• Letting the ribs rest after cooking allows the juices to redistribute, resulting in a more flavorful and tender meat.
• Serve the ribs with extra barbecue sauce on the side for dipping.
• For a complete Kansas City-style barbecue experience, serve the ribs with coleslaw, cornbread, and pickles.

Serving advice

Serve the Kansas City-Style Barbecue Ribs hot off the grill or smoker. Slice them into individual ribs and arrange them on a platter. Garnish with fresh parsley or cilantro for a pop of color. Serve with extra barbecue sauce on the side and enjoy with your favorite side dishes and drinks.

Presentation advice

To enhance the presentation, brush a little extra barbecue sauce on the ribs just before serving. This will give them a glossy and appetizing appearance. Serve the ribs on a wooden cutting board or a rustic platter to add a touch of authenticity to your presentation.