Kansas City Style Pork Ribs
With a delicious combination of both Kansas City Dry Rub and BBQ Sauce, these Kansas City Style Pork Ribs are perfect for summer barbecues.
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.