This post may contain affiliate links. Please read our disclosure policy.
Nothing screams BBQ more than racks of tender and flavorful ribs. These Kansas City style ribs were smoked to perfection while the thick sticky sauce made this recipe hard to beat. For many grillin connoisseurs, smoking ribs is an art and intimidating to new comers. My fool proof recipe will have you making memorable racks for everyone to enjoy. It’s simple and easy, all you need is patience.
Table of Contents
Step 1: Start with prepping the Baby Back Ribs.
I like to stick to the basics. Pat the ribs dry and trim any loose fatty ends. Season both sides with your favorite bbq seasoning and smoke them on the grill at 250 degrees, indirect heat for 3 hours.
After 3 hours, it’s time for the wrap. Place the ribs on a sheet of foil, add a little bit of butter, brown sugar and honey on a sheet of foil the length of the slab. Place the ribs meat side down and repeat the butter, sugar and honey application. Wrap up the ribs and put them back on the grill until they are nice and tender. Target internal temperature should be 200 degrees. While these bad boys are cooking, let’s prep your sauce.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: How to make the perfect Kansas City Style Rib sauce.
Homemade BBQ sauce is the way to go. You can always adapt the tanginess, spiciness or sweetness to your liking. Kansas City style ribs are know for their thick and sticky sauce. Ingredients are simple and sauce is easy to make.
In a sauce pan, add ketchup, crushed tomatoes, molasses, apple cider vinegar and spices which consist of garlic powder, onion powder, paprika, chili powder, mustard powder, salt and pepper. Mix it all together simmering over low heat until the sauce thickens.
Sauce up the ribs at the very end and put them back on the grill for the final 10 minutes or until the sauce is nice and tacky.
Let these Baby back ribs rest for 10-15 minutes, slice and enjoy!
Frequently Asked Questions:
The short answer is no. But it’s really a personal preference. I never remove the membrane off ribs and I’ve never had issues with the texture of my ribs. Score them before seasoning and let them smoke.
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
Similar Recipe Ideas:
Printer friendly recipe below:
Kansas City Style Ribs
Ingredients
- 3 Slabs of Baby Back ribs
- 6 tbsp BBQ seasoning
- 3 tbsp Yellow mustard
- 1 stick Unsalted butter
- 1 cup Brown sugar
- 6 tbsp Honey
Kansas City Style BBQ sauce
- 3/4 cup Ketchup
- 14 oz Crushed tomatoes
- 1/2 cup Apple cider vinegar
- 1/2 cup Molasses
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Paprika
- 1 tsp Chili powder
- 1 tsp Mustard powder
- 1 tbsp Salt
- 1 tbsp Pepper
Instructions
- Pat the ribs dry and trim any loose fatty ends.
- Coat both side of the ribs with yellow mustard for the binder followed by seasoning all sides with your favorite bbq rub.
- Set the grill to 250 degrees, indirect heat and cook for 3 hours.
- In a sauce pan, add ketchup, crushed tomatoes, molasses, apple cider vinegar and spices which consist of garlic powder, onion powder, paprika, chili powder, mustard powder, salt and pepper. Mix it altogether simmering over low heat until the sauce thickens.
- Place the ribs on a sheet of foil. Add 2 tbsp of butter, 2 tbsp of brown sugar and 2 tbsp of honey on the foil sheet. Next place the slab of ribs meat side down and repeat the butter, sugar and honey application. Wrap up the ribs and put them back on the grill until they are nice and tender.
- Sauce up the ribs at the very end and put them back on the grill for the final 10 minutes or until the sauce is nice and tacky.
Nutrition
Check out the Recipes Page for other tasty ideas!
