kansas city style pork back ribs

Name: Kansas City Style Pork Back Ribs
Prep time: 20 min
Cook time: 2 h
Yield: 4
Cuisine: American
Ingredients: 3 - slabs pork back ribs; 1/2 cup(s) sugar; 1/4 cup(s) paprika; 3 tablespoon(s) seasoned salt; 2 tablespoon(s) chili powder; 2 tablespoon(s) ground black pepper; 1 tablespoon(s) celery salt; 1 tablespoon(s) onion powder; 1 tablespoon(s) garlic powder; 2 teaspoon(s) ground sage; 1 teaspoon(s) dry mustard; 1 cup(s) of your favorite barbecue sauce; 1/2 cup(s) honey

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

If you're looking for a good, sweet, sticky, delicious pork rib recipe, then Kansas City Ribs are what you're looking for! Kansas City style ribs are trimmed less closely than the St. Louis style ribs, and have the hard bone removed.

►

(1 rating)

yield 4 / 5

prep time 20 Min

cook time 2 Hr

method Grill

Ingredients For kansas city style pork back ribs

3

slabs pork back ribs
1/2 c

sugar
1/4 c

paprika
3 Tbsp

seasoned salt
2 Tbsp

chili powder
2 Tbsp

ground black pepper
1 Tbsp

celery salt
1 Tbsp

onion powder
1 Tbsp

garlic powder
2 tsp

ground sage
1 tsp

dry mustard
1 c

of your favorite barbecue sauce
1/2 c

honey

How To Make kansas city style pork back ribs

1
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.

2
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).
3
Pat ribs dry with paper towels and season generously with spice rub, using about 4 to 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.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.