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Kansas City BBQ Ribs

Kansas City-style ribs are defined by their dry-rubbed, slow-smoked preparation and a signature thick, sweet, and tangy tomato-molasses barbecue sauce.

6 hr 20 minIntermediate6 servings
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Kansas City BBQ Ribs

Origin & history

Kansas City barbecue emerged in the early 20th century, heavily influenced by Henry Perry, who began serving smoked meats in the city in 1908. The style is characterized by a wide variety of meats and the iconic sweet, tomato-based sauce that distinguishes it from the vinegar-heavy styles of the Carolinas or the dry-rub-only styles of Memphis.

Ingredients

6

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For the Rub

For the Ribs

For the Sauce

The method

Step by step

3 steps
  1. 01

    Prepare the Ribs

    20 min

    Remove the membrane from the back of the rib racks using a butter knife to lift the edge and a paper towel to pull it off. Trim excess fat, apply the dry rub generously to all sides, and let sit for at least 1 hour.

    Don't skip removing the membrane for better texture.

  2. 02

    Smoke the Ribs

    5 hr

    Preheat your smoker or grill to 225°F (107°C). Place ribs bone-side down and smoke for 4-5 hours, maintaining a steady temperature and adding wood chunks like hickory or oak.

    Use the 3-2-1 method for extra tenderness.

  3. 03

    Glaze

    1 hr

    In the final hour of cooking, brush the ribs with the Kansas City BBQ sauce every 15 minutes to build a sticky, caramelized glaze.

    Watch closely to prevent the sugar in the sauce from burning.

Chef tips

  • — Always use a meat thermometer to ensure internal temp reaches 190-200°F.
  • — Let the ribs rest for 15 minutes before slicing.

Common mistakes

  • — Burning the sauce by applying it too early.
  • — Leaving the tough membrane on the back of the ribs.

Substitutions

  • Molasses → HoneyWill change flavor profile to be less earthy.

Storage & serving

Refrigerate in an airtight container for up to 3 days.

Serve warm with extra sauce on the side.

Food safety

Ensure pork reaches an internal temperature of 145°F. Avoid cross-contamination by washing hands after handling raw meat.

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