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Kansas City Ribs

Makes: 6 servings
Prep 25 mins Bake 350°F2 hrs Cook 20 mins Grill 10 mins
Kansas City Ribs
Ingredients
  • 4 - 5  pounds  pork loin back ribs
  • 1  tablespoon  packed brown sugar
  • 1  tablespoon  paprika
  • 1  teaspoon  garlic powder
  • 1  teaspoon  celery salt
  • 1/2  teaspoon  dry mustard
  • 1/2  teaspoon  black pepper
  • 1/4  teaspoon  cayenne pepper
  • 1/2  cup  medium finely chopped onion
  • 2  cloves garlic, minced
  • 1  tablespoon  butter
  • 1  cup  ketchup
  • 1/4  cup  molasses
  • 1/4  cup  cider vinegar
  • 1/4  cup  water
  • 2  tablespoons  brown sugar
  • 1  tablespoon  chili powder
  • 1  tablespoon  yellow mustard
  • 1  tablespoon  Worcestershire sauce
  • 1/2  teaspoon  salt
  • 2  cups  hickory chips*
Directions

1. Preheat oven to 350 degrees F. Trim fat from ribs. Place ribs in a shallow roasting pan. For rub, in a small bowl stir together brown sugar, paprika, garlic powder, celery salt, dry mustard, black pepper, and cayenne pepper. Sprinkle rub evenly over both sides of ribs; rub in with your fingers. Cover pan with foil.

2. Bake ribs for 2 to 2-1/2 hours or until very tender. Carefully drain off fat in roasting pan.

3. For sauce, in a medium saucepan cook onion and garlic in hot butter over medium heat about 5 minutes or until tender. Stir in ketchup, molasses, vinegar, the water, brown sugar, chili powder, yellow mustard, Worcestershire sauce, and salt. Bring to boiling; reduce heat. Simmer for 20 to 25 minutes or until desired consistency.

4. For a charcoal grill, sprinkle the wood chips over medium-hot coals. Grill ribs on the rack of a covered grill directly over the coals for 10 to 15 minutes or until ribs are brown, turning once halfway through grilling and brushing occasionally with sauce. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer's directions. Place ribs on grill rack over heat. Cover; grill as directed.) Serve ribs with remaining sauce.

From the Test Kitchen*Tip:
  • For the most smoke production, soak wood chips in enough water to cover for at least 1 hour before grilling. Drain wood chips before using.
Nutrition Facts (Kansas City Ribs)
  • Servings Per Recipe 6,
  • cal. (kcal) 653,
  • Fat, total (g) 42,
  • chol. (mg) 153,
  • sat. fat (g) 17,
  • carb. (g) 32,
  • Monosaturated fat (g) 20,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 2,
  • sugar (g) 25,
  • pro. (g) 32,
  • vit. A (IU) 1361,
  • vit. C (mg) 10,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1122,
  • Potassium (mg) 856,
  • calcium (mg) 111,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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