Kansas City-Style Ribs Recipe

5 14 14
Kansas City-Style Ribs Recipe
Kansas City-Style Ribs Recipe photo by Taste of Home
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Kansas City-Style Ribs Recipe

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5 14 14
Publisher Photo
Our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. —Linda Schend, Kenosha, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling Grill: 1 hour 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling Grill: 1 hour 25 min.

Ingredients

  • 1-1/3 cups packed brown sugar
  • 2 teaspoons each garlic powder, onion powder and smoked paprika
  • 1-1/4 teaspoons each ground cumin, coarsely ground pepper and cayenne pepper
  • 12 bone-in country-style pork ribs (about 7 pounds)
  • SAUCE:
  • 2 tablespoons canola oil
  • 1 medium onion, finely chopped
  • 1 cup tomato sauce
  • 1/3 cup dark brown sugar
  • 1/4 cup ketchup
  • 1/4 cup molasses
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper

Directions

In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour.
For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir 5-6 minutes or until tender. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat.
Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat 1-1/4 to 1-3/4 hours or until ribs are tender.
Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, 8-10 minutes or until browned, turning and basting occasionally with remaining sauce. Yield: 12 servings.

Test Kitchen Tips
  • Ask your butcher for well-marbled country-style ribs to ensure they stay beautifully moist during this longer cook time. Leaner cuts tend to dry out.
  • Make a big batch of this dry rub, and keep a canister in your cabinet for spur-of-the-moment grilling. It also tastes great on chicken.
  • Get creative with your sauce; it's very flexible. Love mustard? Increase it. If you're a fan of fruity sauce, add some cherry or apricot jam. Or kick up the spice. The possibilities are endless.
  • Originally published as Kansas City-Style Ribs in Taste of Home June/July 2013

    Nutritional Facts

    1 rib: 453 calories, 18g fat (6g saturated fat), 101mg cholesterol, 452mg sodium, 40g carbohydrate (36g sugars, 1g fiber), 31g protein.

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    • 1-1/3 cups packed brown sugar
    • 2 teaspoons each garlic powder, onion powder and smoked paprika
    • 1-1/4 teaspoons each ground cumin, coarsely ground pepper and cayenne pepper
    • 12 bone-in country-style pork ribs (about 7 pounds)
    • SAUCE:
    • 2 tablespoons canola oil
    • 1 medium onion, finely chopped
    • 1 cup tomato sauce
    • 1/3 cup dark brown sugar
    • 1/4 cup ketchup
    • 1/4 cup molasses
    • 1 tablespoon apple cider vinegar
    • 2 teaspoons Worcestershire sauce
    • 1 teaspoon salt
    • 1 teaspoon ground mustard
    • 1/4 teaspoon smoked paprika
    • 1/4 teaspoon cayenne pepper
    1. In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour.
    2. For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir 5-6 minutes or until tender. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat.
    3. Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat 1-1/4 to 1-3/4 hours or until ribs are tender.
    4. Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, 8-10 minutes or until browned, turning and basting occasionally with remaining sauce. Yield: 12 servings.

    Test Kitchen Tips
  • Ask your butcher for well-marbled country-style ribs to ensure they stay beautifully moist during this longer cook time. Leaner cuts tend to dry out.
  • Make a big batch of this dry rub, and keep a canister in your cabinet for spur-of-the-moment grilling. It also tastes great on chicken.
  • Get creative with your sauce; it's very flexible. Love mustard? Increase it. If you're a fan of fruity sauce, add some cherry or apricot jam. Or kick up the spice. The possibilities are endless.
  • Originally published as Kansas City-Style Ribs in Taste of Home June/July 2013

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    Reviews forKansas City-Style Ribs

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    MY REVIEW
    OzarkMeatSmoker User ID: 6188642 288141
    Reviewed May. 24, 2018

    "No KC ribs here.

    I like country style "ribs". But they are not KC ribs. And the sauce looks great but it's not even close.
    The world thinks KC Masterpiece sauce is "KC style". NOT. NOT EVEN. Come to KC, we'll take a que tour."

    MY REVIEW
    Sara User ID: 9349893 288118
    Reviewed May. 23, 2018

    "Recipe sounds good, but nothing Kansas City style about them. First off, country style ribs are never considered ribs in KC. Generally, St Louis style are used and done do baby back. Never cooked in foil either. Always slow smoked and not sauced until serving. Sorry, but I’m originally from KC and don’t want people thinking this is what they’d get there. Otherwise, these do sound good."

    MY REVIEW
    laurie User ID: 9222376 269658
    Reviewed Jul. 18, 2017

    "Excellent recipe and very easy to follow. Delicious!"

    MY REVIEW
    kramerstacey15 User ID: 5709757 269560
    Reviewed Jul. 16, 2017

    "The flavor on these is great! I followed the recipe with the exception of the paprika. I didn't have smoked so I used regular. I will make these again but next time I will cook even longer so they are more tender."

    MY REVIEW
    dschultz01 User ID: 1076910 226460
    Reviewed May. 17, 2015

    "Grilled these according to instructions, but used boneless ribs instead. The sauce was excellent, and they were easier to make than I thought they would be. Mine turned out kind of dry, but I might have cooked them too long. Since they were boneless, they probably only needed to cook for about an hour, and I cooked mine for 1.5 hours."

    MY REVIEW
    angieact1 User ID: 1990802 218185
    Reviewed Jan. 18, 2015

    "These were delish, cooked in slow cooker!"

    MY REVIEW
    Jlorr User ID: 7569308 190431
    Reviewed Aug. 30, 2014

    "Yummmmm!!!!

    I made these but had to substitute a few things, I was out of garlic powder so I used a little garlic salt, no cayenne pepper so I used chipotle chili powder. This made just as a good rub as recipe, but I was light on the chipotle chili powder as it can give a punch!
    I slowed cooked in Oven with some of the sauce, then finished on grill for that added yummy flavor."

    MY REVIEW
    Kimsister User ID: 7615638 120880
    Reviewed Jul. 6, 2014

    "This recipe was awesome! I made boneless ribs and cooked them in my smoker - the rub and sauce were outstanding. I decreased the cayenne a little and still thought there was plenty of kick. Will use this recipe often :)"

    MY REVIEW
    Aquarelle User ID: 985301 200774
    Reviewed Aug. 22, 2013

    "I loved the rub, but I didn't think the sauce was as flavorful as my own homemade sauce (which contains many of the same ingredients as this sauce). Next time I will use the rub, though perhaps with a lighter hand with the cayenne pepper, but will substitute my own sauce, which I make and can 6 pints at a time."

    MY REVIEW
    efwynne User ID: 4092460 127804
    Reviewed Jul. 26, 2013

    "This recipe is awesome!! I cooked the ribs in the oven and the came out so tender. The sauce really had a great favor...my family loved them."

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