How to Make Kansas City BBQ Ribs | BBQ Recipes | Allrecipes.com

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar provides a lower glycemic index.

BBQ sauce

🥗Healthier: homemade BBQ sauce

💰Cheaper: ketchup

Homemade sauce can reduce preservatives.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is often more affordable.

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: beef short ribs

Chicken thighs are leaner and less expensive.

In a blender or spice grinder, add 2 tablespoons of salt and 1 tablespoon of fennel seed and grind until well chopped.

In a bowl, stir in 3 tablespoons of sugar, 3 tablespoons of paprika, 2 tablespoons of chili powder, 4 teaspoons of ground black pepper, 1 tablespoon of onion powder, and 1 tablespoon of garlic powder with the fennel salt.

Cut 6 lbs of pork back ribs into five rib sections.

Pat the rib sections dry with a paper towel and rub the spice mixture evenly over each piece.

Cover the ribs and place them in the refrigerator for 8 hours or overnight to marinate.

Allow the ribs to come to room temperature for about an hour.

Preheat the grill to 270 to 300°F and lightly oil the grate.

Place the ribs on the grill away from the heating element and close the lid.

Cook the ribs for about 45 minutes, then turn them onto the other side and continue cooking for another 45 minutes until tender.

In a small saucepan over medium heat, add 3/4 cup of barbecue sauce, 3 tablespoons of honey, and 3 tablespoons of cider vinegar, bring to a boil, then reduce to a simmer and cook until thickened, about 10 minutes.

Brush half of the sauce over the ribs and cook for another 15 minutes to caramelize.

Flip the ribs, baste with the remaining sauce, and cook until glazed for about 15 more minutes.

Cooking Techniques

Equipment Needed

Spice Level: