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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Build a two-zone fire, coals one side. Pat ribs dry. Mix brown sugar, paprika, garlic and onion powder, cayenne, salt, pepper, then rub the ribs.
Grill
Set ribs on the cool side over low heat, lid down. Cook 2 to 2.5 hours, turning once, until fork-tender and the meat pulls back from the bones.
Reduce
While ribs cook, simmer ketchup, molasses, vinegar, Worcestershire, mustard, and smoked paprika over medium heat 8 to 10 minutes until thick and glossy. Toss cabbage, carrot, and remaining vinegar together.
Glaze
Move ribs over the coals. Brush thickly with sauce and grill over medium-high heat 4 to 5 minutes, turning, until the glaze sets sticky and tacky.
Crisp
Brush on a final coat. Grill over high heat 2 to 3 minutes until the edges char and the lacquer caramelizes hard at the bone.
Char
Rub corn with butter. Grill over high heat 6 to 7 minutes, turning, until kernels blacken in spots and turn sweet and tender.
Plate
Rest ribs 5 minutes, then slice between the bones. Pile onto a 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.