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Main dishes

Kansas City-Style Ribs

Kansas City-Style Ribs recipe
photo by:kraft
Give your ribs great Kansas City-style flavor with our part-baked, part-grilled recipe.
time
prep:
10 min
total:
1 hr 20 min
servings
total:
8 servings
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What You Need

1/4
cup  packed brown sugar
1
Tbsp.  paprika
1-1/2
tsp.  garlic powder
1-1/2
tsp.  onion powder
1-1/2
tsp.  salt
1
tsp.  pepper
1/4
tsp.  ground red pepper (cayenne)
4
lb.  pork spareribs, trimmed
1
cup  BULL'S-EYE Kansas City Style Barbecue Sauce

Make It

HEAT oven to 350ºF.

MIX brown sugar and seasonings; rub over ribs. Place in foil-lined 15x10x1-inch pan. Bake 1 hour.

HEAT grill to medium-high heat. Transfer ribs to grill.

GRILL 8 to 10 min. or until heated through, turning and brushing frequently with barbecue sauce.

Kraft Kitchens Tips

Size-Wise
Serve with smart sides such as a plain baked potato and your favorite steamed vegetable.
Food Facts
The racks of ribs are trimmed to remove the ends and extra fat to get more uniform center-slabs. These trimmed rib slabs might be labeled as St. Louis-style ribs in your supermarket.
Food Facts
Pork spareribs are flavorful, meaty slabs of ribs that range in size from 2 to 4 lb. per slab. Pork back ribs, also known as baby back ribs, are ribs from the pork loin section. A slab of back ribs ranges from 1-1/4 to 2-1/4 lb., and tends to be leaner and less meaty than a slab of spareribs. Similar to pork spareribs, beef back ribs are much larger than pork back ribs, yet still tender and full of flavor.
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