Best 7 Kansas City Style St Louis Ribs Recipes
Kansas City-style St. Louis ribs are a delicious and iconic dish that originated in the heart of the Midwest. These ribs are known for their tender and flavorful meat, smoky aroma, and sweet and tangy sauce. The cooking process typically involves a combination of smoking and grilling, resulting in a succulent and fall-off-the-bone texture. Whether you're a seasoned pitmaster or a backyard barbecue enthusiast, mastering the art of Kansas City-style St. Louis ribs will elevate your grilling skills and leave your taste buds delighted. So, fire up your grill and let's embark on a culinary journey to discover the secrets behind this beloved dish.
Here are our top 7 tried and tested recipes!
HOW TO MAKE KANSAS CITY STYLE RIBS
Kansas City Style Ribs are characterized by a brown sugar spice dry rub and thick, sticky sauce brushed on in the last 30 minutes of cooking. Nutritional info is for ribs only. See other recipes for Nutrition info for Kansas City Style BBQ Sauce and Dry Rub.
Provided by Kevin Is Cooking
Time 4h10m
Number Of Ingredients 5
Steps:
- Whisk together the Kansas City Style Dry Rub spices together and set aside.
- Remove the membrane from the back of the rack, and trim the pork ribs of any excess fat. Rub each rack liberally with the rub on both sides. Wrap ribs in foil or large container and refrigerate over night (optional, minimum 2 hours).
- Remove the ribs from the fridge and allow to come to room temperature. Soak wood chips and start your grill or smoker.
- Mix together the Kansas City Style barbecue sauce recipe and set aside or use your favorite.
Nutrition Facts : Calories 100 kcal, Carbohydrate 24 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1096 mg, Sugar 19 g, Fiber 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
KANSAS CITY-STYLE RIBS
Our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour., For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 5-6 minutes. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat., Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat until ribs are tender, 1-1/4 to 1-3/4 hours., Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, until browned, 8-10 minutes, turning and basting occasionally with remaining sauce.
Nutrition Facts : Calories 453 calories, Fat 18g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 452mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 1g fiber), Protein 31g protein.
ST. LOUIS-STYLE GRILLED RIBS
Curry powder is the secret ingredient in my special barbecue rub. It, along with a handful of other dried spices that I always keep in my pantry, gives such intense flavor to these meaty ribs that you don't even need sauce. They are fall-off-the-bone tender.
Provided by Kardea Brown
Categories main-dish
Time 6h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for indirect cooking (with one side lit and the other side unlit) and heat to between 230 and 235 degrees F.
- Brush the ribs on both sides with the Dijon mustard. Rub both sides with Miss Brown's Rib Rub.
- Place the ribs on the unlit side of the grill. Close the lid and cook until beginning to brown, about 45 minutes. Uncover and spritz with the apple juice in a spray bottle. Close the lid and cook for 3 more hours. Wrap the ribs tightly with aluminum foil and cook until the ribs begin to become tender, 1 more hour.
- Unwrap the ribs and cook until very tender, 30 minutes to 1 hour longer. (Brush on sauce if you'd like during last hour of cooking.) Remove the ribs from the grill. Let stand for 5 minutes, then slice and serve.
- Stir together the garlic and onion powders, smoked paprika, brown sugar, curry powder, salt, pepper, celery seeds, chili powder and cumin in a medium bowl. Store in an airtight container for up to 1 month.
KANSAS CITY STYLE PORK RIBS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT4h15m
Yield 4 large/8 small portions
Number Of Ingredients 21
Steps:
- 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
KANSAS CITY STYLE ST. LOUIS RIBS
Barbecue-seasoned St. Louis ribs are grilled slowly over low heat and brushed with Kansas City-style barbecue sauce.
Provided by Smithfield(R)
Categories Smithfield®
Time 4h40m
Yield 4
Number Of Ingredients 13
Steps:
- About one hour before smoking, coat both sides of ribs with a little vegetable oil and sprinkle with barbecue seasoning rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
- Meanwhile, make the sauce. Combine all ingredients in small saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes, stirring frequently.
- Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with Kansas City-style barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
Nutrition Facts : Calories 1474.7 calories, Carbohydrate 121.6 g, Cholesterol 275.4 mg, Fat 87 g, Fiber 1.2 g, Protein 58.2 g, SaturatedFat 30.6 g, Sodium 4630.6 mg, Sugar 110.4 g
KANSAS CITY STYLE ST. LOUIS RIBS
Barbecue-seasoned St. Louis ribs are grilled slowly over low heat and brushed with Kansas City-style barbecue sauce.
Provided by Smithfield(R)
Categories Smithfield®
Time 4h40m
Yield 4
Number Of Ingredients 13
Steps:
- About one hour before smoking, coat both sides of ribs with a little vegetable oil and sprinkle with barbecue seasoning rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
- Meanwhile, make the sauce. Combine all ingredients in small saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes, stirring frequently.
- Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with Kansas City-style barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
Nutrition Facts : Calories 1474.7 calories, Carbohydrate 121.6 g, Cholesterol 275.4 mg, Fat 87 g, Fiber 1.2 g, Protein 58.2 g, SaturatedFat 30.6 g, Sodium 4630.6 mg, Sugar 110.4 g
SWEET 'N' SMOKY KANSAS CITY RIBS
Tender and juicy, these ribs are packed with a big smoky punch. You won't believe how quick they are from grill to plate! -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 5 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, combine the brown sugar, bouillon, seasonings and herbs; rub over ribs. Let stand for 15 minutes. , Prepare grill for indirect heat, using a drip pan. Add 1 cup of soaked wood chips if desired. Place ribs in a disposable foil pan. Grill, covered, over indirect medium heat for 30 minutes. Remove ribs from pan and place on grill rack over drip pan. Add remaining wood chips. Grill 30 minutes longer, turning occasionally., Meanwhile, in a small saucepan, saute onion in oil and butter until tender. Stir in the brown sugar, Worcestershire sauce and herbs; cook and stir for 1 minute. Add barbecue sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Baste ribs with sauce; grill for 10-15 minutes or until meat is tender, turning and basting occasionally.
Nutrition Facts : Calories 1068 calories, Fat 72g fat (25g saturated fat), Cholesterol 251mg cholesterol, Sodium 1540mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 3g fiber), Protein 54g protein.
Tips:
- Choose the right ribs: Look for ribs that are meaty and have a good amount of marbling. Avoid ribs that are too thin or have a lot of bone.
- Prepare the ribs properly: Remove the membrane from the back of the ribs and trim any excess fat. Cut the ribs into individual pieces if desired.
- Use a good rub: The rub is what gives the ribs their flavor, so it's important to use a good one. There are many different recipes for rubs available, so experiment until you find one that you like.
- Smoke the ribs slowly and low: The key to tender, juicy ribs is to smoke them slowly and low. The ideal temperature is between 225 and 250 degrees Fahrenheit. Cook the ribs until they are fall-off-the-bone tender, which will typically take 4 to 6 hours.
- Baste the ribs during cooking: Basting the ribs during cooking helps to keep them moist and flavorful. You can use a variety of liquids for basting, such as apple juice, barbecue sauce, or beer.
- Let the ribs rest before serving: Once the ribs are cooked, let them rest for a few minutes before serving. This will help the juices to redistribute throughout the meat.
Conclusion:
Kansas City-style and St. Louis-style ribs are two of the most popular types of ribs in the United States. While they have some similarities, they also have some key differences. Kansas City-style ribs are typically made with a sweet and smoky rub, while St. Louis-style ribs are usually made with a more savory rub. Kansas City-style ribs are also cooked for a longer period of time, which results in a more tender and fall-off-the-bone texture. Ultimately, the best type of ribs is the one that you enjoy the most. So experiment with different recipes and techniques until you find the perfect ribs for your taste.
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