Kansas City Style St. Louis Ribs Recipe

Name: Kansas City Style St. Louis Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 racks Smithfield(R) Extra Tender St. Louis Pork Spareribs, membrane removed; Vegetable oil; 1/4 cup favorite barbecue seasoning rub; Handful hickory or apple wood chips for smoking, soaked in water and drained (optional); Sauce:; 1 (18 ounce) bottle ketchup; 1 cup honey; 1 cup white vinegar; 1/4 cup water; 1/4 cup light molasses; 1 tablespoon chili seasoning blend; 2 teaspoons hickory liquid smoke; 1 teaspoon dry mustard; 1/2 teaspoon ground allspice

Servings: persons

2 racks Smithfield(R) Extra Tender St. Louis Pork Spareribs, membrane removed
Vegetable oil
1/4 cup favorite barbecue seasoning rub
Handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
Sauce:
1 (18 ounce) bottle ketchup
1 cup honey
1 cup white vinegar
1/4 cup water
1/4 cup light molasses
1 tablespoon chili seasoning blend
2 teaspoons hickory liquid smoke
1 teaspoon dry mustard
1/2 teaspoon ground allspice

1
About one hour before smoking, coat both sides of ribs with a little vegetable oil and sprinkle with barbecue seasoning rub. Set aside at room temperature for 1 hour.
2
Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
3
Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
4
Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
5
Meanwhile, make the sauce. Combine all ingredients in small saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes, stirring frequently.
6
Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with Kansas City-style barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 racks Smithfield(R) Extra Tender St. Louis Pork Spareribs, membrane removed, Vegetable oil, 1/4 cup favorite barbecue seasoning rub, Handful hickory or apple wood chips for smoking, soaked in water and drained (optional), and more.

Yes, Kansas City Style St. Louis Ribs falls under the Soups & Stews 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.

That's it — enjoy your meal!

Kansas City Style St. Louis Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions