Name: Kansas City-Style Ribs
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: 12 servings
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

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

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.

Watch How to Make Kansas City-Style Ribs

TEST KITCHEN APPROVED

Kansas City-Style Ribs

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Yield:12 servings

Prep:10 min

Cook:1 hour 25 min

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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

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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 until tender, 5-6 minutes. 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 until ribs are tender, 1-1/4 to 1-3/4 hours.
Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, until browned, 8-10 minutes, turning and basting occasionally with remaining sauce.