Kansas City-Style BBQ Ribs
Ree’s family loves nothing more than a big platter of saucy ribs!
By Ree Drummond
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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
3 hrs 15 mins
These Kansas City-style BBQ ribs are everything you want in a summer meal: meaty, tender, juicy, and packed with flavor. The ribs are coated in a sweet-and-spicy dry rub, cooked low and slow until they're perfectly tender, then brushed with a rich homemade barbecue sauce that caramelizes on the grill. Every bite is sweet, tangy, smoky, and savory all at once. Serve them up with some cornbread, creamy broccoli salad, and my kids' favorite mac and cheese for a full BBQ spread!
The homemade sauce is what really makes these ribs special. Made with ketchup, molasses, brown sugar, vinegar, mustard, and Worcestershire sauce, it's the kind of sauce you'll want to slather on generously—and have enough left over for serving on the side for dipping. Just be sure to have plenty of napkins nearby!
Do you have to remove the membrane from the ribs before cooking?
Yes, it's worth the extra step. Removing the thin membrane from the back of the ribs helps the seasoning better penetrate the meat. It also helps the ribs cook up more tender.
What's the best type of ribs for Kansas City-style BBQ ribs?
Both St. Louis-style spareribs and baby back ribs work well. St. Louis-style ribs tend to be meatier and slightly richer, while baby back ribs are leaner and cook a bit faster.
Can you make Kansas City-style BBQ ribs ahead of time?
Yes! You can roast the ribs up to 2 days in advance. Let them cool completely and refrigerate them tightly wrapped in foil. When you’re ready to serve, remove them from the fridge and let them sit at room temperature for 30 to 45 minutes to take some of the chill off before finishing them on the grill (don’t leave them out longer than 2 hours). The homemade barbecue sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
How do you store leftover BBQ ribs?
Store leftover BBQ ribs in an airtight container in the refrigerator for up to 4 days. Reheat them in a low oven, covered with foil, to help keep them moist.
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Ingredients
- 2 Tbsp. kosher salt
- 1 Tbsp. black pepper
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. paprika
- 1 tsp. cayenne pepper
- 1/3 cup plus 1 Tbsp. packed light brown sugar
- 2 racks St. Louis–style spareribs or baby back ribs (about 6 lb. total)
- 1 Tbsp. vegetable oil, plus more for the grill
- 2 garlic cloves, finely chopped
- 1/2 onion, chopped
- 1 1/2 cups ketchup
- 1/3 cup molasses
- 1/4 cup apple cider vinegar
- 3 Tbsp. yellow mustard
- 1 Tbsp. Worcestershire sauce
Directions
- Step 1Preheat the oven to 300˚F. Combine the salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, and 1 tablespoon brown sugar in a medium bowl.
- Step 2Flip the ribs bone-side up and use a paring knife to loosen the membrane, then pull off the membrane. Rub the spice blend on both sides of each rack of ribs. Wrap each rack individually in a double layer of foil and place the racks on 2 rimmed baking sheets. Bake the ribs until the meat easily pulls apart with a fork but the racks still hold together, 2 hours 15 minutes to 2 1⁄2 hours.
- Step 3Meanwhile make the sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring frequently, until soft, 2 to 3 minutes. Reduce the heat to low and stir in the ketchup, molasses, vinegar, mustard, Worcestershire sauce, and the remaining 1⁄3 cup brown sugar. Allow to simmer, stirring occasionally, until slightly thickened, about 20 minutes. Let cool, then puree in a blender or with an immersion blender. Transfer 2⁄3 cup of the sauce to a small bowl for brushing and transfer the rest to another medium bowl for serving. Refrigerate both until ready to use.
- Step 4When the ribs are finished roasting, preheat a grill to medium and oil the grates. Unwrap the ribs and brush each side with 2 to 3 tablespoons of the reserved 2⁄3 cup sauce. Grill the ribs meat-side down until they release easily from the grill and are well marked, 3 to 4 minutes. Flip and continue grilling until well marked on the other side, 2 to 3 minutes. (Alternatively, you can finish the ribs under the broiler: Brush with the sauce as directed, then broil, meat-side up, on a foil-lined baking sheet until charred in spots, about 5 minutes. Brush with more sauce and continue broiling until bubbling, about 3 more minutes.)
- Step 5Transfer the ribs to a cutting board and generously brush each rack with more sauce. Slice into ribs. Serve with the remaining sauce on the side.
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