Kansas City Ribs

Ribs are famous across the United States and many different cities have their own take. Memphis is famous for the dry ribs with an excellent rub. Vermont is known for a maple glaze that goes on the ribs and it tastes like candy. Lexington uses a vinegar mop sauce, while South Carolina has more of a mustard based sauce. Probably the most popular are Kansas City ribs. They are covered in a rich and tasty barbecue sauce. Here is my take on Kansas City Ribs.

Kansas City Ribs

Slow cooked, fall off the bone, lip smacking good ribs. These are easy to make and have an incredible BBQ sauce
Course Main Course
Cuisine American
Keyword bbq, Kansas City, Oven, ribs
Prep Time 10 minutes
Cook Time 9 hours
Total Time 9 hours
Servings 4 people
Author Steve Cylka


  • 2 racks of pork ribs , (preferably back ribs)
  • 4 tbsp butter
  • 2 cloves garlic , minced
  • 1 onion , minced
  • 2 1/2 cups of ketchup
  • 1/2 cup molasses or corn syrup
  • 1/2 cup honey
  • 1/2 cup orange juice
  • 1/3 cup cider vinegar
  • 1 cup brown sugar
  • 3 tbsp mustard
  • 2 tbsp Worcestershire sauce
  • 1 1/2 tbsp chili powder
  • 2 tsp salt
  • 1 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp liquid smoke


  • To make sauce, melt butter in a pot. Add onions and garlic and cook on low heat until onions are transparent. Add remaining ingredients and increase heat to medium. Bring to a boil and lower heat. Simmer for about 45 minutes. Cool.
  • To make ribs, preheat oven to 200F. Cut the racks of ribs in half. Place in a baking tray and pour most of the sauce over the ribs. Save some sauce for basting when the ribs are broiled. Cover the baking tray with tin foil and bake for 8 hours.
  • Take ribs out of the oven and set oven temperature to broil/grill. Carefully move the ribs to a broiling pan (they can fall apart fairly easily). Baste the ribs with the remaining sauce. Put the ribs in the oven and broil them for about 10-15 minutes. Enjoy!

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

One comment

  1. Hi these look amazing and I really want to copy your recipe.im just a it confused.says to cook in oven for 8 hours.is that a normal oven in the kitchen.seems a long time.
    Thankyou natalee

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