Kansas City Style Ribs

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These seasoned ribs are slathered in sauce at the end of cooking!

Prep Time25

Cook Time2 25

Soaking Time:1

Total Time3 50

Course: Main Course

Cuisine: American

Keyword: kansas City, ribs

Servings: servings

2 cups hickory chips, optional (soaked in water for at least 1 hour, then drained)

Preheat the oven to 350℉. Trim the fat from the ribs; remove the membrane (see tips below).
Place the ribs in a shallow roasting pan. In a small bowl, stir together the rub ingredients. Sprinkle the rub evenly over both sides of the ribs; rub in with your fingers. Cover the pan with foil. Bake the ribs for 2 to 2½ hours or until very tender. Carefully drain off the fat in the roasting pan.
For the sauce, combine the onion, garlic and butter in a saucepan and cook over medium-heat until tender. Stir in the remaining sauce ingredients, and bring to a boil. Reduce heat, and simmer for 20 to 25 minutes or until desired consistency.
For a charcoal grill: sprinkle the wood chips (if using) over medium coals. Grill the ribs on the rack of a covered grill directly over the coals for 10 to 15 minutes or until the ribs are browned, turning once halfway through grilling and brushing occasionally with sauce.
For a gas grill: preheat the grill. Reduce heat to medium. Add wood chips (if using) according to manufacturer's directions. Place the ribs on the grill rack over heat. Cover; grill for 10 to 15 minutes or until the ribs are browned, turning once halfway through grilling and brushing occasionally with sauce.
Serve the ribs with the remaining sauce.

To remove the membrane that covers the bones: slip a dull knife or the pointed end of a meat thermometer under the membrane. Use a paper towel to grip and pull it away from the bones.