Sweet ‘n’ Smoky Kansas City Ribs are a mouthwatering barbecue delight that pays homage to the rich and vibrant flavors of Kansas City-style barbecue. This beloved recipe features succulent pork ribs coated in a sweet and smoky dry rub, slow-cooked to perfection, and finished with a delectable glaze. Known for its signature blend of sweet and tangy flavors, Kansas City-style barbecue has gained worldwide recognition, and these ribs are a true testament to its culinary heritage. Join us as we explore the history and details of this irresistible recipe, guiding you through the steps to create your own finger-licking Sweet ‘n’ Smoky Kansas City Ribs.

Kansas City-style barbecue originated in Kansas City, Missouri, and has become renowned for its distinct flavors and cooking techniques. This style of barbecue emphasizes the use of a variety of spices, a thick tomato-based sauce, and slow-cooking methods, resulting in tender, flavorful, and saucy ribs.

Sweet ‘n’ Smoky Kansas City Ribs are a prime example of the region’s barbecue traditions. The dish starts with a dry rub that combines a balance of sweet, smoky, and savory flavors. The dry rub acts as a flavorful coating, infusing the meat with a rich blend of spices and setting the stage for a succulent barbecue experience.

The dry rub typically consists of ingredients such as brown sugar, paprika, garlic powder, onion powder, chili powder, cayenne pepper, salt, and black pepper. These spices work together to create a well-rounded flavor profile, enhancing the natural sweetness of the pork ribs while providing a smoky and slightly spicy kick.

After applying the dry rub, the ribs are slow-cooked over indirect heat, allowing the flavors to develop and the meat to become tender and juicy. This low and slow cooking method ensures that the ribs are cooked to perfection, resulting in a mouthwatering texture that easily pulls away from the bone.

In the last stages of cooking, the Sweet ‘n’ Smoky Kansas City Ribs are glazed with a sticky and flavorful barbecue sauce. The sauce, often tomato-based and slightly sweet, adds a final layer of rich, tangy goodness to the already seasoned ribs. It caramelizes on the surface of the meat, creating a deliciously sticky and finger-licking glaze.

PREP: 35 MIN. + STANDING

GRILL: 70 MIN.

MAKES: 5 SERVINGS

INGREDIENTS

• 2 racks of pork baby back ribs

FOR DRY RUB:

• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon salt
• 1 tablespoon black pepper

FOR BARBECUE SAUCE:

• 1 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper, to taste

INSTRUCTIONS

1. Preheat your grill or smoker to 225°F (107°C) for indirect heat cooking.
2. Remove the membrane from the back of the rib racks. This can be done by sliding a knife under the membrane at one end and peeling it away from the bones using a paper towel for grip.
3. In a small bowl, combine all the dry rub ingredients. Mix well to ensure the spices are evenly incorporated.
4. Generously coat both sides of the rib racks with the dry rub, pressing it into the meat to create a flavorful crust.
5. Place the ribs on the grill grates away from direct heat. Close the lid and let them cook for approximately 3-4 hours, or until the meat is tender and easily pulls away from the bone.
6. While the ribs are cooking, prepare the barbecue sauce. In a saucepan, combine all the barbecue sauce ingredients over medium heat. Stir well to combine and let the sauce simmer for about 10 minutes to meld the flavors. Remove from heat and set aside.
7. Once the ribs are tender, brush them with a generous amount of the barbecue sauce on both sides.
8. Increase the grill heat to medium-high and place the sauced ribs back on the grill. Cook for an additional 5-10 minutes, flipping occasionally, until the sauce caramelizes and forms a sticky glaze.
9. Remove the ribs from the grill and let them rest for a few minutes.
10. Cut the racks into individual ribs and serve them hot, allowing everyone to savor the smoky, sweet, and tender goodness.

NOTES:

• Indulge in the unforgettable flavors of Sweet ‘n’ Smoky Kansas City Ribs, savoring the succulent pork, the aromatic spices of the dry rub, and the sticky-sweet barbecue sauce. This mouthwatering dish showcases the rich tradition of Kansas City-style barbecue and offers a delectable combination of sweet, smoky, and tangy flavors. Enjoy the tender and finger-licking goodness of Sweet ‘n’ Smoky Kansas City Ribs, creating a barbecue experience that will have everyone coming back for more.