Kansas City Style Pork Ribs
If I would be asked to name my 3 favorite barbecue recipes, I’m not sure I would be able to 🤔. There’s Rotisserie Chicken that I really love but there’s also Peri Peri Chicken. A nice juicy burger is so yummy but so is a beautiful T-bone steak! The same applies with a lovely Blackened Grilled Fish, Tuna Steaks, etc.
Despite my inability 😏 to answer that simple question, there’s another one that David and I really like to grill and it’s ribs. It can be my Canadian Smoky Pork Ribs, Asian-Style Beef Short Ribs, BBQ Pork Ribs or this one… my Kansas City Style Pork Ribs!
This recipe is pretty straightforward. After prepping and portioning the ribs, a dry rub is applied all over the meat including the sides, then they’re wrapped tightly in foil and chilled. Later on, they’re grilled in the foil for hours before finishing them directly on the grill 🔥, brushed generously with BBQ sauce.
This recipe requires just 3 ingredients!
My Kansas City Dry Rub, my Kansas City BBQ Sauce and of course, the ribs!
I like making my own rubs from scratch. There’s my Fish Rub 🐟, Smoky BBQ Rub, Coffee Cocoa Rub and this one… Kansas City Dry Rub. Freshly made, they’re all stored in airtight containers, in a cool, dark area and keep very well for 4 to 6 months.
Another component of these Kansas City Style Pork Ribs is the sauce. Like any respectful grilled food, they need a tasty one. My Kansas City BBQ Sauce is among them! I have other ones as well (of course I do! 😉) like Teriyaki, Caribbean BBQ Sauce, Spicy Strawberry Orange Sauce, and others.
When it comes to the ribs, there’s an important step to follow each time and it’s to remove the membrane on the back of the ribs. Also called “silver skin”, the membrane doesn’t soften when cooked and the result is it will become tough and chewy. It doesn’t break down so pull it off before grilling.
These Kansas City Style Pork Ribs are amazing 😋! Tender and juicy, these are definitely a must try! With a tasty combination of both Kansas City Dry Rub and Kansas City BBQ Sauce, they’re sure to become a hit this summer!
Bon Appétit! 🍽
Check out these other great BBQ & grilling recipes… 😀
– Huli-huli Chicken
– Tomates à la Provençale (Tomatoes Provencal)
– Mushroom Swiss Burgers
– Pacific Coast Salmon on the BBQ
– Greek Ouzo Pork Kebabs
– Fire Roasted Salsa
– Shrimp Sliders
and for even more barbecue recipes 🔥, click on this link… Recipe Category • BBQ & Grilling
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Kansas City Style Pork Ribs
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Ingredients
- 1 large pork side rib rack (about 3 1/2 lbs.), membrane removed and portioned into 4-5 ribs
- 1/2 cup Kansas City Dry Rub, or as needed see Recipe
- 1 cup Kansas City BBQ Sauce, or as needed see Recipe
Directions
- Generously apply dry rub to the portions, entirely covering the ribs.
- Lightly spray aluminum foil pieces according to the number of portions. Place one portioned rib, meat side down, in the middle of a grease aluminum piece.
- Wrap it tightly making sure the seam is up and place the packet on a baking sheet (seam side up); wrap the other portions individually as well.
- Transfer to the fridge for 8 hours or overnight.
- Bring the barbecue temperature to 300ºF.
- Place the packets, seam side up, and cook for 2:30 hours, swapping positions halfway through cooking.
- Carefully remove the foil and discard it. Place the ribs, meat side up, and generously brush on BBQ Sauce.
- Turn all the burners on and bring the temperature up to 500ºF to 550ºF.
- Cook the ribs for an additional 15 to 20 minutes or until lightly charred and the internal temperature reaches between 195ºF to 200ºF. Serve immediately.
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