Loading Search Bar...
READY IN 3 hrs
10 mins

+ waiting
Kansas Dry Rub Ribs Recipe

Kansas Dry Rub Ribs

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again

Recipe by  

Kansas Dry Rub Ribs are my answer to ribs that are either life-threateningly under-cooked or burned to charcoal - or just plain uninspiring!

There are two secrets to a really good rib - starting with a good dry rub, and slow cooking the meat. Kansas Dry Rub Ribs is stupidly easy to make and packed with wonderful sweet and smoky flavours. There's just a little bit of extra preparation require for Kansas Dry Rub Ribs, but the end result is well worth it. Follow the recipe and you'll end up with the most tender, melt-in-the-mouth ribs you've ever tasted!

The choice of ribs is down to whatever you prefer. I like the big, meaty (virtually boneless) "Kansas City style" ribs, though many prefer the "St. Louis Style" rib. Just so you know, this recipe is NOT suitable for 'Chinese' ribs, which are 85% bone and 15% meat. This recipe works best with really meaty ribs!

Just for your edification, St. Louis Style ribs (St. Louis Cut) are when the sternum bone, cartilage, and rib tips have been removed. The shape is almost rectangular. Kansas City style ribs are trimmed even more closely than the St. Louis style ribs, and have the hard bone removed (these are the ones I favour).

      Preparation Time: 10 Minutes + waiting

      Cooking Time: 3 Hours

Ingredients for Kansas Dry Rub Ribs

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
1 lb
brown (turbinado) sugar
1 tablespoon
cayenne pepper
1 tablespoon
smoked paprika
1 tablespoon
garlic powder
1 tablespoon
onion powder
1 tablespoon
2 teaspoons
freshly ground black pepper
4 lb
Kansas City style pork ribs


How to Cook Kansas Dry Rub Ribs

  1. Combine all of the rub ingredients in a bowl and mix well. Place the ribs in a large bowl and generously sprinkle the dry rub mix over them. Rub the powder into the meat, making sure each rib is well coated. Cover the bowl with a plate and place it in the fridge overnight to develop the flavours.
  2. Lay a large sheet of aluminium foil on a work-surface and place the ribs on it, leaving about 3" (7.5cm) around the sides. Sprinkle some more of the rub over the ribs, then place another sheet of foil of equal size on top. Fold in the edges several times to create a sealed envelope.
  3. Place the big foil envelope on a rack above your oven tray, then cook the ribs in a preheated very cool oven (Mk ½ - 250ºF - 120ºC) for 3 hours. Remove the tray from the oven and VERY CAREFULLY open the aluminium envelope (the ribs will be very, very hot, so please take care).
  4. You'll see, at this stage, that the meat is incredibly tender (the slow cooking renders much of the fat). You can either throw the ribs on the BBQ for a few minutes to add that authentic BBQ flavour or serve them straight from the oven. They'll be totally delicious no matter what your preference.

Any spare dry rub mix will keep for a few days in a sealable container. If you have no immediate plans for it, place it in a plastic container and store it in your freezer.
GRAHAM'S WINE RECOMMENDATION: GrahamA Gamay like Chateau de Raousset, a Fleurie from Beaujolais. It's also an ideal wine for a barbeque since it's at its best when served alongside griddled vegetables, barbecued sardines or spicy sausages. Works well if you place it in the fridge for an hour before opening, and serve lightly chilled.
Print Kitchen-Friendly View

Reviews of Kansas Dry Rub Ribs

Rating 5 out of 5 - Many cooks will make this recipe again December 31 2014
Oh boy, these little beauties were just off the scale good. I've tried many different rib rubs over the years but now I keep coming back to this one. It has just the right combination of flavor and heat. It is not bland, and the cayenne gives it just the right amount of kick. Team it with good quality meat and you'll have yourself some fine eatin'.
(4 reviews)

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.

 Reviewer Logout
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...







Thank You... your feedback is important to us.

What To Eat Tonight

28 Freezer-Friendly Recipes
28 Freezer-Friendly Recipes

Not everything is right for freezing. Some foods, however, just beg to go into the freezer waiting for that moment when you need them most!

256 Easter Holiday Recipes
256 Easter Holiday Recipes

The easter weekend is a time for family and meals together, so make your choices count from our amazing selection of recipes.

21 Tasty Italian Dinners
21 Tasty Italian Dinners

Italian food has a great reputation for a very good reason - it's great food! Don't miss the chance to cook Italian with us.

Other Pork Recipes

Roast Pork with Panache
Roast Pork with Panache

A pork joint coated in crunchy crackling is always welcome at the table, but when it's Pork Roast with Panache, it's truly the guest of honour

Guinness and Honey Glazed Pork Loin
Guinness and Honey Glazed Pork Loin

Guinness & Honey Glazed Pork Loin is so tasty and easy to carve, I'm surprised I don't make it every weekend! Truly, it's a masterpiece of simplicity.

Whole Stuffed Cabbage
Whole Stuffed Cabbage

A true delight. Stuffed cabbage may just be the ultimate comfort food. A slowly cooked, savoury cold weather dish to warm the heart.


ALL RIGHTS RESERVED © 2024 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.