Entree: United States – Kansas City – Kansas City–Style Barbecue Beef Ribs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 4 hrs

Additional 1 hr

Total 4 hrs 30 min

Ingredients

- 4 beef short ribs, bone-in, approx. 12 oz (340 g) each
- 1/4 cup (60 ml) brown sugar, packed
- 2 tbsp (30 ml) paprika
- 1 tbsp (15 ml) chili powder
- 1 tbsp (15 ml) coarse kosher salt
- 1 tbsp (15 ml) black pepper, coarsely ground
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- 1/2 tsp (2.5 ml) cayenne pepper (optional)
- 1 cup (240 ml) ketchup
- 1/2 cup (120 ml) molasses
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) Dijon mustard
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) neutral oil

Instructions

1. Combine brown sugar, paprika, chili powder, kosher salt, black pepper, garlic powder, onion powder, and cayenne to make a rub. Pat ribs dry, coat with oil, then press the rub onto all sides. Let sit refrigerated for at least 1 hour or overnight for deeper flavor.
2. Preheat smoker, grill set for indirect heat, or oven to 275°F (135°C). Cook ribs low and slow for 3–4 hours until tender. Meanwhile combine ketchup, molasses, apple cider vinegar, Worcestershire, Dijon mustard, and water in a saucepan; simmer 10–15 minutes until thickened into a glaze.
3. In the final 15–30 minutes, brush ribs generously with the sauce and finish over direct heat on a hot grill or under broiler to caramelize the glaze, turning and glazing until sticky. Rest 10 minutes, then serve sliced between bones.