Kansas City BBQ Ribs
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Kansas City BBQ Ribs

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RuthE 4

"Get your napkins ready! These sumptuous ribs will be devoured by one and all. The overnight rest in the fridge lets the spice rub penetrate and really flavor these meaty ribs."
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11 h 25 m servings 872 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 872 kcal
  • 44%
  • Fat:
  • 59.9 g
  • 92%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 49.6 g
  • 99%
  • Cholesterol:
  • 234 mg
  • 78%
  • Sodium:
  • 2907 mg
  • 116%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Grind salt and fennel seed together in a blender or coffee grinder. Stir fennel-salt mixture, sugar, paprika, chili powder, black pepper, onion powder, and garlic powder together in a bowl.
  2. Cut each pork slab into 3 pieces, about 5 ribs each. Pat ribs dry with a paper towel and rub spice mixture over each piece. Place ribs on a plate, cover with plastic wrap, and refrigerate, 8 hours to overnight.
  3. Allow ribs to sit at room temperature for 1 hour.
  4. Preheat grill between 270 degrees F (132 degrees C) and 300 degrees F (149 degrees C) for indirect grilling and lightly oil the grate.
  5. Grill ribs on the preheated grill with the cover down, turning once, until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  6. Combine barbeque sauce, honey, and cider vinegar in a small saucepan; bring to a boil. Reduce heat and simmer until sauce is thickened and smooth, about 10 minutes. Brush sauce onto ribs.
  7. Cook ribs for 15 minutes; flip, baste the other side, and cook until ribs are glazed and tender when pierced with a fork, about 15 minutes more. Let ribs stand for 10 minutes before serving.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the spice rub ingredients. The actual amount of spice rub consumed will vary.


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Spicy but good!

These ribs were not at all impressive, I didn't feel the dry rub mixed with the BBQ sauce complimented eachother in any way.

You will love these ribs—they're the best I ever made! I prepped them the night before so the flavors could develop, and I could have a relaxing day!

Excellent recipe, loved it. The fennel seed really added a bit extra and made it amazing.

I made the recipe as written. I haven't ever added fennel to any of my BBQ recipies. We couldn't decide if we liked that flavor or not. We ate them again for left overs to see if we did or no...

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