American · Dinner
Kansas City Pork Ribs
Kansas City pork ribs rubbed with brown sugar and spice, slow-roasted tender then lacquered in a thick molasses barbecue sauce, with pickles and slaw.
$
15 minsPrep
160 minsCook
175 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
28gFat
22gCarbs
12gSugar
1gFiber
680mgSodium
110mgChol
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Instructions
1
Prep
Heat oven to 150C/300F. Rub the ribs all over with brown sugar, paprika, garlic powder, salt, and pepper. Shred the cabbage.
2
Bake
Wrap the ribs in foil and bake over low heat at 150C/300F for 130 minutes until the meat pulls back from the bone.
3
Glaze
Brush the ribs with barbecue sauce mixed with molasses. Bake uncovered over medium heat for 25 minutes until sticky and lacquered.
4
Build
Toss the shredded cabbage with mayonnaise, cider vinegar, and a pinch of salt into a sharp, crisp slaw.
5
Plate
Rest the ribs 5 minutes, then cut between the bones. Plate with the slaw and extra barbecue sauce.
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) pork spare ribs
- 2 tbsp brown sugar
- 2 tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp black pepper
- 160g (5.6 oz) barbecue sauce
- 2 tsp molasses
- 300g (10.6 oz) green cabbage
- 2 tbsp mayonnaise
- 2 tbsp cider vinegar