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Kansas City-Style BBQ Ribs

Ingredients

  • 2 racks baby back ribs
  • The Rub
  • 2 tbsp (30 mL) dark brown sugar
  • 2 tbsp (30 mL) kosher salt
  • 1 tbsp (15 mL) sugar
  • 1 tbsp (15 mL) paprika
  • 1/2 tsp (3 mL) ground black pepper
  • 1/2 tsp (3 mL) ground mustard
  • 1/2 tsp (3 mL) garlic powder
  • 1/4 tsp (2 mL) cayenne pepper
  • Kansas City BBQ Sauce
  • 2 tbsp (30 mL) butter
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups (500 mL) ketchup
  • 1/3 cup (80 mL) molasses
  • 1/3 cup (80 mL) dark brown sugar
  • 1/3 cup (80 mL) apple cider vinegar
  • 2 tbsp (30 mL) yellow mustard
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) freshly ground black pepper
  • 1/2 tsp (3 mL) cayenne pepper

Directions

To make the rub
1. Mix together brown sugar, salt, sugar, paprika, black pepper, ground mustard, garlic powder and cayenne pepper in a small bowl. Rub the ribs with spice mix.

2. Remove membrane from back of each rack of ribs and trim meat of excess fat. Season ribs liberally with rub all over.

3. Heat your grill to 275°F, turn off one side, place the ribs on non-heated side of the grill, meat side up, and cook until the ribs have a slight bend when lifted from one end, 3-4 hours. Meanwhile make your Kansas City BBQ sauce.

To make the Kansas City BBQ Sauce
1. Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black pepper, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.

3. Transfer sauce to the jar of a blender and blend until smooth. Liberally spread sauce over cooked ribs. Let remaining sauce cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

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Kansas City-Style BBQ Ribs

Ingredients

  • 2 racks baby back ribs
  • The Rub
  • 2 tbsp (30 mL) dark brown sugar
  • 2 tbsp (30 mL) kosher salt
  • 1 tbsp (15 mL) sugar
  • 1 tbsp (15 mL) paprika
  • 1/2 tsp (3 mL) ground black pepper
  • 1/2 tsp (3 mL) ground mustard
  • 1/2 tsp (3 mL) garlic powder
  • 1/4 tsp (2 mL) cayenne pepper
  • Kansas City BBQ Sauce
  • 2 tbsp (30 mL) butter
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups (500 mL) ketchup
  • 1/3 cup (80 mL) molasses
  • 1/3 cup (80 mL) dark brown sugar
  • 1/3 cup (80 mL) apple cider vinegar
  • 2 tbsp (30 mL) yellow mustard
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) freshly ground black pepper
  • 1/2 tsp (3 mL) cayenne pepper

Directions

To make the rub
1. Mix together brown sugar, salt, sugar, paprika, black pepper, ground mustard, garlic powder and cayenne pepper in a small bowl. Rub the ribs with spice mix.

2. Remove membrane from back of each rack of ribs and trim meat of excess fat. Season ribs liberally with rub all over.

3. Heat your grill to 275°F, turn off one side, place the ribs on non-heated side of the grill, meat side up, and cook until the ribs have a slight bend when lifted from one end, 3-4 hours. Meanwhile make your Kansas City BBQ sauce.

To make the Kansas City BBQ Sauce
1. Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black pepper, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.

3. Transfer sauce to the jar of a blender and blend until smooth. Liberally spread sauce over cooked ribs. Let remaining sauce cool to room temperature, transfer to a jar and store in refrigerator for up to a month.