No need to travel to Kansas or Missouri to chow down on these awesome Kansas City-style ribs. All you need are pork spareribs and BULL'S-EYE BBQ sauce.
What You Need
Original recipe yields 8 servings
4 lb. pork spareribs, trimmed
1 Tbsp. paprika
1/2 cup BULL'S-EYE Memphis Style Barbecue Sauce
1 pineapple, cored, cut into 8 rings
1 tsp. ground cinnamon
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Let's Make It
Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.
Sprinkle ribs with paprika; wrap tightly in heavy-duty foil. Place ribs on grill grate; cover with lid. Grill 2 hours.
Remove ribs from foil; discard foil. Place ribs, meat sides down, on grill; brush with 1/4 cup sauce. Grill 10 min., turning after 5 min. and brushing with remaining sauce.
Meanwhile, sprinkle pineapple with cinnamon. Grill 6 min. or until lightly browned on both sides, turning after 3 min. Cut into wedges and serve with ribs.
Enjoy your favorite foods while keeping portion size in mind.
Bake foil-wrapped ribs in 350ºF oven 1 hour. Unwrap and grill for the last 10 min. as directed.
How to Grill with Indirect Heat
When grilling over indirect heat, the food is not cooked directly over the heat source. The covered grill then acts like an oven, so there is no need to turn the food. Use this grilling method for foods that require at least 25 min. of grilling time or foods that are so delicate that direct exposure to the heat source would dry them out, such as roasts, whole chickens, thick steaks, ribs or delicate fish fillets.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.