Quick and Easy Dinner Recipes




Try This Great Imitation Kansas City Pork Ribs Recipe

Sliced into pieces barbecue pork ribs on a wooden cutting board with vegetables.

Try This Great Imitation Kansas City Pork Ribs Recipe

Whether you're from Kansas City or you want a recipe that's reminiscent of the city's famous barbecue, we've got you covered with this recipe. This recipe makes use of pork back ribs, so make sure to buy the correct kind at the grocery store or butcher! There are a lot of ingredients in this recipe, but most of them are seasonings you likely already have on hand.

It's important to remember to refrigerate the barbecue glaze if you won't be using it for two hours or more. If you leave it out for too long, it can start to go bad. We recommend making the glaze less than two hours before cooking, for optimal results.

Remember to leave the lid on your grill or smoker down as much as you can. The lid helps concentrate heat on the ribs, so that they can cook evenly. If you're frequently opening the lid, the ribs won't cook as well. It can be tempting to peek and see how your ribs are doing, but try to avoid it if you can.

Don't forget to preheat your grill as well. Preheating the grill allows it to heat up evenly. It isn't the end of the world if you forget, but it is important. You don't need to preheat a grill for too long, so even if you forget you can just push dinner back by a bit. We recommend making this recipe on the weekend, when you have the time to ensure it turns out just right.

Kansas City Style Pork Ribs


3 slabs pork back ribs
1/2 cup sugar
1/4 cup paprika
3 tablespoons seasoned salt
2 tablespoons chili powder
2 tablespoons ground black pepper
1 tablespoon celery salt
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons ground sage
1 teaspoon dry mustard
1 cup any type barbecue sauce
1/2 cup honey


In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage, and dry mustard.

Place lid on jar and shake jar to combine thoroughly. Set spice rub aside. Makes about 1 1/2 cups.

In small saucepan over low heat, stir together barbecue sauce and honey. Heat through, stirring occasionally, about 5 minutes. Set barbecue glaze aside, keep warm or at room temperature before using. (If storing for more than 2 hours, cover and refrigerate. Reheat gently before using).

Pat ribs dry with paper towels and season generously with spice rub, using about 4-6 tablespoons for each slab of ribs.

Grill over indirect heat in a covered grill or smoker for 1 1/2 to 2 hours. Turn ribs once during cooking, about halfway through.

Ribs are done when the meat is very tender; they will pull apart fairly easily. About 20 minutes before ribs are done, baste heavily with barbecue glaze.

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