Kansas City Style Pork Back Ribs Recipe - Allrecipes.com
Kansas City Style Pork Back Ribs Recipe
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Kansas City Style Pork Back Ribs

Recipe by  

"These Kansas City-style pork back ribs are a little spicy, a little sweet, and grilled to tender, juicy perfection."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs

    2 hrs 15 mins


  1. In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake jar to combine thoroughly. Set spice rub aside. Makes about 1 1/2 cups.
  2. In small saucepan over low heat, stir together barbecue sauce and honey. Heat through, stirring occasionally, about 5 minutes. Set barbecue glaze aside, keep warm or at room temperature before using. (If storing for more than 2 hours, cover and refrigerate. Reheat gently before using).
  3. Pat ribs dry with paper towels and season generously with spice rub, using about 4-6 tablespoons for each slab of ribs. Grill over indirect heat in a covered grill or smoker for 1 1/2 to 2 hours. Turn ribs once during cooking, about halfway through. Ribs are done when the meat is very tender (insert a paring knife between ribs to determine); they will pull apart fairly easily. About 20 minutes before ribs are done, baste heavily with barbecue glaze. If you like your ribs extra sticky, baste again 10 minutes before removing from the grill.
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  • This recipe was developed by Chef Paul Kirk, author of Paul Kirk's Barbecue Sauces Cookbook.

Reviews More Reviews

Jun 08, 2008

I ended up braising the ribs in my oven at 300 degrees for about 2 hours and then put them on the BBQ with the sauce for about 15 minutes. Delicious! If you don't want to worry about them on the BBQ, the oven is the way to go.

Aug 26, 2008

Very good recipe. I made the ribs in the oven at 300 degrees for three hours then put the bbq sauce on them for an hour. Finished them off by removing the foil just to expose the ribs under a low broiler for a few mins. I will make this again for sure.

Aug 05, 2008

These ribs were fantastic. My family and I agreed that these were probably the best ribs we had ever had. I cooked the ribs uncovered in the oven @ 325 for 2 hours and finished them off on the bbq with the sauce for about 10-15 min. Excellent!! This will be our rib recipe of choice from now on - thanks for sharing this one.

Jul 17, 2008

Damn these were good! My BBQ died 1/2 way through, so I wrapped them tightly in foil and baked them in the oven set at 300, brushed BBQ sauce on them and broiled them a bit to finish 'em off. They were so good my daughter who is ultra picky loved them, and my husband said they were good enough to convert a vegetarian!

Aug 28, 2008

We just committed the 3rd deadly sin, GLUTTONY! WOW, these ribs are sooo good. My husband, a confirmed rib hater, loved them. I did mine in a roaster in the oven at 325 for a couple of hours, lid off for the last hour, an additional 15-20 mins with the sauce and they turned out just perfectly!

Aug 27, 2008

Oh my Gosh! I needed this recipe because I am making these for the second time (in just three weeks), and I thought I had better make sure and tell anyone, master griller or not, that these ribs are what all these reviews say they are, YUM! So if you are looking for a delicious-and easy- recipe for ribs, you've found them.

Aug 01, 2011

Do not change a thing about the seasonings for this recipe. Right on the taste buds. Everything plays against each other in the most wonderful way. Cooked as suggested on the grill, yes, very, very good. Am keeping this rub in my kitchen all year long. Perfect combination.

Nov 05, 2010

My husband and 3 yr old daughter both loved this. Just the right about of spice. I didn't have onion powder and celery salt but did have caesar drink rimmer, so used that.


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  • Calories
  • 1193 kcal
  • 60%
  • Carbohydrates
  • 77.1 g
  • 25%
  • Cholesterol
  • 281 mg
  • 94%
  • Fat
  • 72.5 g
  • 111%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 60.2 g
  • 120%
  • Sodium
  • 3380 mg
  • 135%

* Percent Daily Values are based on a 2,000 calorie diet.

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