Kansas City-Style Spareribs Recipe

Name: Kansas City-Style Spareribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons kosher salt; 2 tablespoons Hungarian paprika (mild or hot); 1 ½ tablespoons cumin; 1 tablespoon dried oregano; 2 teaspoons onion powder; 1 teaspoon garlic powder; 1 teaspoon fresh ground black pepper; ½ teaspoon ground allspice; ½ teaspoon ground cinnamon; 6 -7 lbs meaty pork spareribs, trimmed of excess fat (2-3 slabs); 2 tablespoons unsalted butter; ½ cup finely chopped celery; 3 tablespoons finely chopped yellow onions; 1 cup ketchup; 2 tablespoons fresh lemon juice; 2 tablespoons sugar; 2 tablespoons cider vinegar; 1 tablespoon Worcestershire sauce; 1 teaspoon dry mustard; fresh ground black pepper

Servings: persons

2 tablespoons kosher salt
2 tablespoons Hungarian paprika (mild or hot)
1 ½ tablespoons cumin
1 tablespoon dried oregano
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon fresh ground black pepper
½ teaspoon ground allspice
½ teaspoon ground cinnamon
6 -7 lbs meaty pork spareribs, trimmed of excess fat (2-3 slabs)
2 tablespoons unsalted butter
½ cup finely chopped celery
3 tablespoons finely chopped yellow onions
1 cup ketchup
2 tablespoons fresh lemon juice
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
fresh ground black pepper

1
Make the rub: in a bowl combine the rub ingredients; mix well.
2
Coat the ribs with the rub and place in a large, resealable plastic bag.
3
Press the air out of the bag and seal tightly, place in a bowl, and refrigerate 2-8 hours.
4
Make the sauce: in a saucepan over low heat, melt the butter and saute the celery and onion until tender, about 10 minutes.
5
Add in the remaining sauce ingredients; bring to a boil.
6
Decrease heat, cover, and simmer 15 minutes.
7
Pour some of the sauce in a small bowl to use for basting the ribs.
8
Let the ribs stand at room temperature for 20-30 minutes before grilling.
9
Grill, rib side down, over indirect medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours.
10
During the last 20 minutes of grilling time, baste frequently with the small bowl of sauce.
11
Remove from the grill and let rest for 5-10 minutes before slicing into individual ribs.
12
Reheat the remaining sauce and serve on the side with the ribs.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 tablespoons kosher salt, 2 tablespoons Hungarian paprika (mild or hot), 1 ½ tablespoons cumin, 1 tablespoon dried oregano, and more.

Yes, Kansas City-Style Spareribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kansas City-Style Spareribs

How did you like this recipe?

Frequently Asked Questions