Kansas City BBQ Ribs
These ribs are baked in the oven until they’re tender, then finished on the grill for added flavor.
Preheat the oven to 250°F (120°C).
Remove the membrane from the back of the ribs and season with 1½ tbsp (22 mL) of the rub. Wrap the ribs individually in foil and bake for 2½ hours.
Before the ribs have finished baking, preheat the grill to medium heat (about 350°F/180°C).
Combine the ketchup, vinegar, and remaining rub.
Remove the ribs from the foil and transfer to the grill, meat-side up. Brush the ribs with sauce and cook, with the grill closed, for 20 minutes. Flip and brush the bone-side of the ribs with sauce and cook, with the grill closed, for 10 minutes.
Cut into 2 bone portions and serve with additional sauce.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 710, Total Fat 46 g, Saturated Fat 16 g, Cholesterol 195 mg, Sodium 1140 mg, Carbohydrate 16 g, Fiber 0 g, Sugars 14 g (includes 8 g added sugar), Protein 54 g
Baby back ribs are really pork loin back ribs that are shorter and smaller thus making them easier to hold when eating. Pork loin back ribs will work equally well in this recipe.
If using a charcoal grill, light charcoal briquettes and allow about 30 minutes for coals to reach a medium cooking temperature. The surface of the coals will be ash-covered. Coals should be spread in a single layer. If using a gas grill, consult the owner's manual for heating directions.
Ribs can be baked up to 2 days before being grilled. Wrap tightly and refrigerate until grilling time. The sauce can be prepared at the same time. Refrigerate in covered container.