KC Style Ribs
Sweet, smoky Kansas City ribs with a thick molasses-based dry rub and glaze, baked low and slow until the meat falls off the bone. Ready in under two hours.
- Total time
- 120 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 racks (about 3 lbs total) pork ribs (baby back or spare), membrane removed
- ¼ cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- ½ cup molasses or dark corn syrup
- 2 tablespoons apple cider vinegar
Instructions
- 1
Set the oven to 250°F and wait until it beeps or the indicator light turns off to confirm it has finished preheating, about 15 minutes.
- 2
Place the two racks of ribs bone-side down on a large sheet pan, fitting them to lay flat; if they overlap slightly, that is fine.
- 3
In a small bowl, stir together the brown sugar, paprika, garlic powder, and a pinch of salt and pepper until uniform in color.
- 4
Sprinkle the dry rub mixture evenly over both racks, coating all sides of the ribs and pressing it gently into the meat with your fingers so it sticks.
- 5
Transfer the pan to the preheated 250°F oven and bake uncovered for 2 hours without opening the door, allowing the ribs to cook slowly until the meat is fork-tender and pulls slightly away from the bones.
- 6
While the ribs bake, whisk together the molasses and apple cider vinegar in a small bowl until well combined; this is your glaze.
- 7
After 2 hours, remove the pan from the oven and brush the molasses-vinegar glaze evenly over the top surface of both racks using a basting brush or the back of a spoon.
- 8
Return the pan to the 250°F oven and bake for 15 more minutes until the glaze looks glossy and slightly caramelized, with a darker color than when applied.
- 9
Remove the ribs from the oven and let them rest on the pan for 5 minutes so the glaze can set before cutting and serving.
- 10
Using a sharp knife, cut between the bones to separate the ribs into individual pieces, then transfer to a serving platter.
Tools you’ll need
- oven
- large sheet pan
- small mixing bowl
- whisk
- basting brush or spoon
- sharp knife
- cutting board
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