How many servings does this recipe make?

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

What ingredients do I need for Ribs With Kansas City Barbecue Sauce?

You need 14 ingredients. The key ingredients include: 4 large cloves garlic, smashed, 2 tablespoons chili powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon ground allspice, and more.

Is Ribs With Kansas City Barbecue Sauce suitable as soups & stews?

Yes, Ribs With Kansas City Barbecue Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

How do I store leftover Ribs With Kansas City Barbecue Sauce?

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

Ribs With Kansas City Barbecue Sauce Recipe

Name: Ribs With Kansas City Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large cloves garlic, smashed; 2 tablespoons chili powder; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground allspice; Kosher salt and freshly ground black pepper; 1 1/2 cups ketchup; 1/2 cup apple cider vinegar; 1/4 cup yellow mustard; 1/4 cup molasses; 1/4 cup packed light brown sugar; 1 tablespoon Worcestershire sauce; 2 tablespoons vegetable oil; 2 4 -to-5-pound racks pork spareribs; Kosher salt and freshly ground black pepper

Ribs With Kansas City Barbecue Sauce

Eats Now Editorial Team · 499 kcal · Soups & Stews

1
Make the sauce: Combine the garlic, chili powder, cayenne, allspice, 1/2 teaspoon salt and 1 teaspoon black pepper in a bowl.
2
Whisk the ketchup, 1 cup water, the vinegar, mustard, molasses, brown sugar and Worcestershire sauce in a separate bowl.
3
Heat the vegetable oil in a medium saucepan over medium-high heat.
4
Add the garlic mixture and cook, stirring, until the oil turns brick red, about 1 minute.
5
Add the ketchup mixture and bring to a gentle simmer; cook, whisking occasionally, 30 minutes.
6
Make the ribs: Soak 1 heaping cup hickory, mesquite or apple-wood chips in water, at least 30 minutes.
7
Prepare a grill for indirect cooking over medium-low heat (about 250 degrees F): On a charcoal grill, bank the coals to one side; on a gas grill, turn on only one side of the burners.
8
Cover the grate on the cooler side of the grill with aluminum foil.
9
Close the grill lid.
10
Position the ribs on a cutting board, meat-side down.
11
Slip a small knife between the bone and membrane, then gently pull off the membrane.
12
Sprinkle the racks with 1 teaspoon each salt and black pepper on both sides.
13
Drain the wood chips.
14
For a charcoal grill, scatter the chips directly over the hot coals; for a gas grill, put the chips in a smoker box and position over direct heat.
15
Put the ribs meat-side up on the foil on the cooler side of the grill.
16
Close the grill lid; bring the temperature back up and cook the ribs, undisturbed, 3 hours.
17
(For a charcoal grill, adjust the vents, or add more hot, ashed-over coals as needed to maintain consistent heat.)
18
Remove the ribs and close the lid.
19
Wrap each rack tightly in foil, then return to the cooler side of the grill, meat-side down; close the lid and grill 2 more hours.
20
Remove the ribs and carefully unwrap.
21
Return to the cooler side of the grill, meat-side up; cook, basting generously with the sauce halfway through, until the meat is tender, about 1 more hour.
22
Remove the racks and let rest a few minutes before slicing.
23
Serve with the remaining sauce.
24
Photograph by Con Poulos

Ribs With Kansas City Barbecue Sauce

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