Sweet, Smoky, and Fall-Off-the-Bone Tender—BBQ at Its Boldest

Kansas City is known for doing BBQ big—big flavor, big sauce, and big satisfaction. These Kansas City BBQ ribs are the perfect blend of sweet and smoky, with a sticky caramelized glaze that clings to every bite. And the best part? You can make them in your oven or on the grill with clean, real-food ingredients.

I started making these after a summer road trip where I had the best ribs of my life at a roadside BBQ shack just outside Kansas City. I came home determined to recreate that saucy, tender, smoky experience—minus the mystery ingredients or sugar overload.

Now, these ribs are a family favorite. Perfect for weekend dinners, cookouts, or anytime you want to serve something seriously satisfying.

Ingredients

For the Ribs:

• 2 racks baby back ribs (about 4 lbs)

• 2 tablespoons olive oil

• 1 tablespoon paprika

• 1 tablespoon brown coconut sugar

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon black pepper

• 1 teaspoon salt

• ½ teaspoon chili powder

• ¼ teaspoon cayenne (optional)

For the Sauce:

• ¾ cup tomato paste

• ½ cup apple cider vinegar

• ¼ cup honey or maple syrup

• 2 tablespoons coconut aminos or low-sodium soy sauce

• 1 tablespoon Worcestershire sauce

• 1 teaspoon smoked paprika

• ½ teaspoon mustard powder

• Salt and pepper to taste

• Splash of water to thin if needed

Instructions

1. Prep the Ribs: Remove the thin membrane from the back of the ribs. Rub ribs with olive oil. Mix all dry spices together and massage the rub evenly onto both sides. Let sit for 30 minutes (or refrigerate up to 12 hours).

2. Preheat Oven or Grill: Set oven to 300°F (150°C), or preheat grill for indirect heat.

3. Bake or Grill Low & Slow: Wrap ribs in foil (meat side up) and place on a baking sheet or indirect side of the grill. Cook for 2½–3 hours until tender.

4. Make the Sauce: While ribs cook, whisk together all sauce ingredients in a saucepan over medium heat. Simmer for 10–15 minutes until thickened. Adjust seasoning to taste.

5. Glaze & Finish: Remove foil and brush ribs generously with sauce. Broil in the oven for 4–5 minutes or finish on the grill for a few minutes per side until caramelized.

6. Rest & Serve: Let rest for 10 minutes, then slice between the bones and serve with extra sauce.

Sarah’s BBQ Rib Tips

• Fall-Off-the-Bone Tender: Wrapping the ribs keeps the moisture in—don’t skip it.

• Sauce Swap: Make it sweeter with more honey or spicier with extra cayenne or hot sauce.

• No Grill? All oven is totally fine—you’ll still get amazing texture and flavor.

• Make Ahead: Cook and cool ribs, then glaze and reheat just before serving.

Why You’ll Love This Recipe

These ribs are sticky, tender, and full of Kansas City flavor without all the bottled sauce ingredients. They’re a clean twist on a BBQ classic that delivers all the smoky, sweet, saucy satisfaction you crave.

Make them once, and you’ll never go back to store-bought sauce again.

Nutrition (Per Serving – serves 6):
Calories: 480
Protein: 34g
Fat: 28g
Carbs: 20g
Fiber: 1g
Sugar: 12g