Kansas City-Style Pork Back Ribs

The only thing these sweet, sticky ribs is a side of creamy coleslaw and a skillet of fluffy cornbread! 
Contributor
National Pork Board

The only thing these sweet, sticky ribs is a side of creamy coleslaw and a skillet of fluffy cornbread!

 

5
Servings
1766
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 slabs pork back ribs
  • ½ Cup sugar
  • ¼ 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 barbecue sauce
  • ½ Cup honey

Directions

Combine the sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage, and dry mustard and then set the spice rub aside.

Stir the barbecue sauce and honey together in a small saucepan over low heat. Heat through, stirring occasionally, about 5 minutes. Set the barbecue glaze aside, keeping it warm or at room temperature before using. (If you’re storing it for more than 2 hours, cover and refrigerate. Reheat gently before using).

Pat the 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 ½ to 2 hours. Turn the ribs once during cooking, about halfway through. The ribs are done when the meat is very tender (insert a paring knife between ribs to determine); they will pull apart fairly easily. About 20 minutes before ribs are done, baste them heavily with the barbecue glaze. If you like your ribs extra sticky, baste again 10 minutes before removing them from the grill.

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.

Nutritional Facts

Total Fat
107g
100%
Sugar
68g
N/A
Saturated Fat
37g
100%
Cholesterol
443mg
100%
Protein
125g
100%
Carbs
81g
27%
Vitamin A
235µg
26%
Vitamin B12
4µg
60%
Vitamin B6
3mg
100%
Vitamin C
1mg
2%
Vitamin D
7µg
2%
Vitamin E
5mg
25%
Vitamin K
25µg
32%
Calcium
277mg
28%
Fiber
5g
20%
Folate (food)
10µg
N/A
Folate equivalent (total)
10µg
3%
Iron
8mg
44%
Magnesium
138mg
34%
Monounsaturated
44g
N/A
Niacin (B3)
45mg
100%
Phosphorus
1051mg
100%
Polyunsaturated
18g
N/A
Potassium
2010mg
57%
Riboflavin (B2)
2mg
100%
Sodium
1791mg
75%
Sugars, added
48g
N/A
Thiamin (B1)
3mg
100%
Trans
0.9g
N/A
Zinc
17mg
100%