Get ready to transform your kitchen into a Kansas City BBQ paradise with the most mouthwatering, fall-off-the-bone ribs you've ever tasted! These legendary Kansas City BBQ Ribs are more than just a meal - they're a culinary experience that will make your taste buds dance and your guests beg for your secret recipe. Whether you're a BBQ novice or a seasoned grill master, this recipe will elevate your cooking game and bring the authentic flavors of Kansas City right to your dining table.
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks of pork ribs
- 1/4 cup brown sugar
- 2 tbsp paprika
- 1 tbsp black pepper
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 cup Kansas City style BBQ sauce
Instructions
- Remove the membrane from the back of the ribs by sliding a knife under the thin membrane and peeling it off completely. This helps the seasonings penetrate the meat and makes the ribs more tender.
- In a mixing bowl, combine brown sugar, paprika, black pepper, salt, garlic powder, and onion powder to create a dry rub. Mix thoroughly to ensure even distribution of spices.
- Pat the ribs dry with paper towels to remove excess moisture. Generously coat both sides of the ribs with the prepared dry rub, massaging the spices into the meat to create a flavorful crust.
- Preheat your oven to 275°F (135°C). Wrap the seasoned ribs tightly in aluminum foil, creating a sealed packet that will help retain moisture during slow cooking.
- Place the foil-wrapped ribs on a baking sheet and cook in the preheated oven for 3 hours, allowing the meat to become tender and absorb the spice flavors.
- After 3 hours, carefully remove the ribs from the oven and unwrap the foil. Brush both sides generously with Kansas City style BBQ sauce.
- Increase oven temperature to 350°F (175°C). Return the ribs to the oven, uncovered, and cook for an additional 30-45 minutes, basting with BBQ sauce every 15 minutes to create a sticky, caramelized exterior.
- Remove ribs from the oven and let them rest for 10-15 minutes. This allows the juices to redistribute, ensuring moist and tender meat.
- Slice the ribs between the bones and serve hot with additional BBQ sauce on the side. Pair with classic sides like coleslaw, baked beans, or corn on the cob.
Tips
- Membrane Removal: Always remove the tough membrane from the back of the ribs. This is crucial for tender, flavorful meat that truly absorbs the spices.
- Dry Rub Technique: Massage the spice mixture into the meat thoroughly. Don't just sprinkle - really work those spices into every nook and cranny for maximum flavor.
- Low and Slow Cooking: The secret to tender ribs is patience. The low temperature (275°F) for the first 3 hours breaks down tough connective tissues without drying out the meat.
- BBQ Sauce Application: Apply the sauce in the last 30-45 minutes of cooking to prevent burning and create that perfect sticky, caramelized exterior.
- Resting is Crucial: Always let the ribs rest for 10-15 minutes after cooking. This allows the juices to redistribute, ensuring each bite is incredibly moist and tender.
- Optional Smoker Method: For even more authentic flavor, you can substitute the oven with a smoker, using hickory or apple wood chips for additional depth.Pro Tip: Invest in a good meat thermometer to ensure your ribs reach the perfect internal temperature of 190-203°F for maximum tenderness.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 25g
Protein: 45g
Fat: 35g
Saturated Fat: 12g
Cholesterol: 140mg
