(No Ratings Yet)
Loading...Slow-cooked low and dry-rubbed, Kansas City baby back ribs are coated in a sweet-smoky spice blend and finished with the city's signature thick, tangy tomato-molasses barbecue sauce. The result is tender meat that pulls cleanly from the bone under a sticky, caramelized glaze.
Prep Time20 mins
Cook Time180 mins
Total Time200 mins
Servings4
Yield4 servings (about 1/2 rack per person)
Nutrition Facts
Per serving (estimated)
- 680 kcalCalories
- 38 gFat
- 13 gSaturated Fat
- 48 gCarbs
- 2 gFiber
- 38 gSugar
- 38 gProtein
- 1280 mgSodium
- 720 mgPotassium
- 110 mgCalcium
- 4 mgIron
- 6 mgVitamin C
- 520 mcgVitamin A
Ingredients
For the ribs and dry rub
- 2 racks baby back pork ribs (about 3-4 lbs total)
- 1/4 cup packed light brown sugar
- 2 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp chili powder
For the Kansas City BBQ sauce
- 1 1/2 cups ketchup
- 1/2 cup apple cider vinegar
- 1/3 cup molasses
- 1/4 cup packed dark brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp yellow mustard
- 1 tsp smoked paprika
- 1/2 tsp liquid smoke (optional)
Directions
- 1. Preheat your smoker or oven to 275°F (135°C). If using a charcoal or gas grill, set it up for indirect cooking at this temperature with hickory or oak wood chips for smoke.
- 2. Prepare the ribs by turning them bone-side up and sliding a butter knife under the thin silvery membrane along the back of each rack. Grip the loosened edge with a paper towel and pull it off completely so the rub can penetrate the meat.
- 3. In a small bowl, whisk together the brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, and chili powder. Pat the ribs dry and rub the spice mixture generously over both sides, pressing it into the meat, then let sit at room temperature for 20-30 minutes.
- 4. Place the ribs bone-side down on the cooler side of the grill, or on a wire rack set over a baking sheet in the oven. Cook undisturbed for 2 1/2 hours, maintaining a steady 275°F, until the meat has shrunk back from the bones by about 1/4 inch and feels tender when pressed.
- 5. While the ribs cook, make the BBQ sauce by combining the ketchup, apple cider vinegar, molasses, brown sugar, Worcestershire, mustard, smoked paprika, and liquid smoke in a small saucepan. Bring to a gentle simmer over medium heat and cook for 10-12 minutes, stirring often, until thickened and glossy.
- 6. Brush about one-third of the sauce generously over the top of each rack, then continue cooking for 20 minutes until tacky. Brush on another layer, cook 10 more minutes, then apply a final coat and cook 5-10 minutes more until the glaze is sticky and caramelized.
- 7. Transfer the ribs to a cutting board, tent loosely with foil, and rest for 10 minutes. Slice between the bones into individual ribs and serve immediately with the remaining warm BBQ sauce on the side.
Cook’s Notes
- Removing the membrane on the back of the ribs is essential; otherwise the rub won't penetrate and the ribs will be tough.
- For deeper flavor, apply the dry rub and refrigerate the ribs uncovered for 4-12 hours before smoking.
- Use the bend test instead of a thermometer: pick up the rack with tongs at the center and if it cracks slightly and the surface tears, they're done.
- Only sauce during the last 30-40 minutes of cooking, because the sugars in the sauce will burn if applied too early.
- Rest the ribs before slicing so the juices redistribute; skipping this step will leave the meat dry on the plate.
