| Level: | Easy |
| Total: | 1 day 4 hr 15 min |
| Prep: | 15 min |
| Inactive: | 1 day |
| Cook: | 4 hr |
| Yield: | 4 large/8 small portions |
Ingredients
- 2 slabs pork spare ribs, 3 pounds each
- Kansas City Barbeque Sauce, recipe follows
- 2 cups brown sugar
- 1/2 cup dry mustard
- 1 tablespoon cayenne pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 (about 2/3 cup)small onion, finely diced
- 3 cups water
- 1 cup (2 (6-ounce) cans) tomato paste
- 1/2 cup brown sugar
- 2/3 cup apple cider vinegar
- 1/4 cup molasses
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Instructions
- Remove the thin white membrane off of the bone-side of the ribs. Mix together the brown sugar, dry mustard, cayenne, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.
- If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. The indirect heat will cook them slower, making them tender. Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce. Cook until the ribs are tender, about 3 to 4 hours.
- If cooking indoors, place in a roasting pan with a rack. Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them. In a preheated 350 degrees F. oven, place the ribs, basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender, about 2 1/2 to 3 hours.
- In a small sauce pot on medium-high heat, heat the oil and add the onion, cooking until translucent.
- Add the remaining ingredients in a large bowl and mix together. Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.
- 3 cups
Reviews
I have made this recipe many times. I follow the recipe exactly as written and I’m amazed everytime at the perfect flavor and fall off the bone tenderness of the ribs. I’ve made this several times for invited friends, and they all ask for the recipe. Thank you Neelys for this fantastic recipe!
This was outstanding! I cooked the ribs in the house and it was easy. I made the rub and wrapped the ribs on a ribbed baking sheet (watch the Neely’s video). They sat in the fridge for about 2 hours. Then I put heavy dury aluminum foil over a rimmed baking sheet (with the edges curled up over a rack) and then loosely tented with foil for baking. Baked for about 3 hours, basting every 30 minutes. I made the sauce as directed, and I was afraid it was going to be too spicy. HOWEVER, the spice level was perfect with the ribs. Not too aggressive at all. I am going to freeze the leftover spice rub and sauce for next time. As another person wrote, it would have been very difficult to have to scrub out the bottom of the roasting pan – heavy aluminum foil is your friend! Lift and throw away for easy clean up.
First time making ribs and these were a hit! I made in the oven as I don’t have a charcoal grill. When I do again, I would put aluminum foil at bottom of pan as it was hard to clean that and the rack.
Great!!
I am baffled by the high ratings on this one. Made exactly as written and the sauce was bland, with a noticeable tomato paste flavor. I like the rub but it was wasted because of the sauce.
This recipe is the bomb.com! I saved the remaining BBQ sauce & made a jar full of the rub.
Precooking -the sauce and substituted the black for chipotle pepper and cutted pepper. Used coconut palm brown suger and added a little ginger. I like heat and it tastes great!
Amazing!
4 servings and the recipe calls for 2 1/2 cups of sugar?!?! No, thanks.
This is the best recipe I have found for oven cooked ribs. They come out perfect every time!
Never any leftovers . Yummy
Never any leftovers . Yummy