American · Dinner
Kansas City Grilled BBQ Ribs
Kansas City pork spare ribs rubbed with brown sugar and paprika, grilled low over a two-zone fire until tender, then lacquered in tomato and molasses sauce and charred over the coals, served with grilled corn and slaw.
$$
25 minsPrep
135 minsCook
160 minsTotal
HardLevel
Nutrition per serving
680Calories
38gProtein
42gFat
38gCarbs
18gSugar
3gFiber
1240mgSodium
110mgChol
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Instructions
1
Prep
Build a two-zone fire, coals one side. Pat ribs dry. Mix brown sugar, sweet paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a small bowl, then rub evenly over both racks of ribs.
2
Grill
Set ribs on the cool side over low heat, lid down. Cook 2 to 2.5 hours, turning once halfway through, until fork-tender and the meat pulls back from the bones.
3
Reduce
While ribs cook, simmer ketchup, molasses, 3 tbsp cider vinegar, Worcestershire sauce, Dijon mustard, and smoked paprika in a saucepan over medium heat for 8 to 10 minutes until thick and glossy. In a separate bowl, toss cabbage and carrot with the remaining 3 tbsp vinegar and set aside.
4
Glaze
Move ribs over the coals. Brush thickly with sauce and grill over medium-high heat 4 to 5 minutes, turning once, until the glaze sets sticky and tacky.
5
Crisp
Brush on a final coat of sauce. Grill over high heat 2 to 3 minutes until the edges char and the lacquer caramelizes hard at the bone.
6
Char
Rub corn cobs with butter. Grill over high heat 6 to 7 minutes, turning occasionally, until kernels blacken in spots and turn sweet and tender.
7
Plate
Rest ribs 5 minutes, then slice between the bones. Pile onto a serving board with the charred corn and slaw alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz / 8-10 ribs) bone-in pork spare ribs
- 4 tbsp neutral oil
- 4 tbsp light brown sugar
- 2 tbsp sweet paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne pepper
- 2 tsp fine salt
- 1 tsp black pepper
- 240g (8.5 oz) ketchup
- 4 tbsp molasses
- 90ml (6 tbsp) cider vinegar
- 2 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 2 tsp smoked paprika
- 2 corn cobs
- 30g (1.1 oz) butter
- 300g (10.6 oz) green cabbage
- 80g (2.8 oz) carrot