Kansas City Style Pork Back Ribs - BigOven 158975
Kansas City Style Pork Back Ribs

Kansas City Style Pork Back Ribs

Ready in 45 minutes
3 review(s) averaging 3.3. 67% would make again

Top-ranked recipe named "Kansas City Style Pork Back Ribs"

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A Blazingly Delicious Dish


Ingredients

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3 slabs pork back ribs
1/2 cup Sugar
1/4 cup Paprika
3 tablespoons Seasoned salt
2 tablespoons Chili powder
2 tablespoons Black Pepper; ground
1 tablespoon Celery salt
1 tablespoon Onion powder
1 tablespoon Garlic powder
2 teaspoons ground sage
1 teaspoon Dry mustard
1 cup barbecue sauce; 1 cup of your favorite
1/2 cup Honey

Original recipe makes 5

Servings  

Preparation

In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake jar to combine thoroughly. Set spice rub aside. Makes about 1 1/2 cups.

In small saucepan over low heat, stir together barbecue sauce and honey. Heat through, stirring occasionally, about 5 minutes. Set barbecue glaze aside, keep warm or at room temperature before using. (If storing for more than 2 hours, cover and refrigerate. Reheat gently before using).

Pat ribs dry with paper towels and season generously with spice rub, using about 4-6 tablespoons for each slab of ribs. Grill over indirect heat in a covered grill or smoker for 1 1/2 to 2 hours. Turn ribs once during cooking, about halfway through. Ribs are done when the meat is very tender (insert a paring knife between ribs to determine); they will pull apart fairly easily. About 20 minutes before ribs are done, baste heavily with barbecue glaze. If you like your ribs extra sticky, baste again 10 minutes before removing from the grill.

Notes

Republished with Permission, National Pork Council

This recipe was developed by Chef Paul Kirk, author of Paul Kirks Barbecue Sauces Cookbook.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 1971 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Good but not the best...bit dry
Felisham666 4 years ago
I'm not usually a rib guy, but these were gooood.
doughays 4 years ago
Republished with Permission, National Pork Council This recipe was developed by Chef Paul Kirk, author of Paul Kirks Barbecue Sauces Cookbook. [I posted this recipe.]
tyson 9 years ago
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