Best Kansas City Style Baby Back Ribs Recipes

Kansas City-Style Baby Back Ribs image

Provided by Kemp Minifie

Number Of Ingredients 17

2 2-pound racks baby back pork ribs
1/4 cup plus 1/3 cup (packed) light or dark brown sugar, divided
1/4 cup chili powder
3 tablespoons sweet paprika
1 tablespoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne pepper
1 1/2 cups chopped onion
2 tablespoons vegetable oil
6 garlic cloves, finely chopped
1 1/2 cups ketchup
1/2 cup cider vinegar
1/3 cup yellow (ballpark) mustard
1/4 cup molasses (not blackstrap)
3 tablespoons Worcestershire sauce
1 teaspoon hot sauce, or to taste
1 teaspoon liquid smoke (optional)

Steps:

Line a large heavy rimmed baking sheet with foil and put rib racks side by side in pan.
In a bowl, whisk together 1/4 cup brown sugar, chili powder, paprika, salt, pepper, and cayenne and rub onto both sides of racks. Let ribs stand, meaty sides up, at room temperature, 1 hour.
Preheat oven to 325°. Cover pan tightly with foil and bake ribs 1 1/2 hours.
Make sauce while ribs bake: Cook onion in oil in a 3-4-quart heavy pot over medium-low heat, covered, stirring occasionally, until tender, 10-15 minutes. Add garlic and cook, stirring, 1 minute. Add remaining ingredients, including remaining 1/3 cup brown sugar, and simmer, uncovered, stirring occasionally, 15 minutes. Cool sauce slightly and purée in a food processor. Set aside 1 cup sauce for serving.
Remove foil cover and turn racks over so bone ends curve up, then baste ribs with pan juices and spread generously with some sauce. Continue to bake, uncovered, 30 minutes. Turn racks over, then baste again with pan juices and top generously with more sauce. Continue to bake until tender when pierced with a small knife, 30-45 minutes.
Broil ribs, meaty sides up, 4"-6" inches from heat, until browned, 2-3 minutes. Serve with reserved sauce.

Kansas City-Style Baby Back Ribs image

Number Of Ingredients 17

FOR THE SAUCE:
1 tablespoon vegetable oil
1/4 cup finely chopped yellow onion
1 teaspoon minced garlic
3/4 cup ketchup
1/2 cup cider vinegar
1/4 cup firmly packed light brown sugar
3 tablespoons Worcestershire sauce
1 1/2 tablespoons yellow mustard
2 teaspoons soy sauce
1/2 teaspoon chili powder
Tabasco hot pepper sauce
FOR THE RIBS:
4 pounds pork baby back ribs, about 2 to 3 slabs
kosher salt
freshly ground black pepper
Hickory chunks or chips soaked in water for at least 30 minutes

Steps:

TO MAKE THE SAUCE: In a medium saucepan over medium high heat, warm the vegetable oil. Add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the garlic and cook for 1 minute more. Add the remaining sauce ingredients, including Tabasco sauce to taste, and bring to a boil. Reduce heat and simmer for about 15 minutes. Set aside. Pour some of the sauce in a small bowl to use for basting ribs.Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Season with salt and pepper. Follow the grill's instructions for using wood chunks. Grill the ribs, rib side down, over Indirect Medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours. During the last 20 minutes of grilling time, baste generously with the small bowl of sauce. Serve warm with the remaining sauce on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves