Kansas City Sweet-and-Smoky Ribs Recipe

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Kansas City Sweet-and-Smoky Ribs
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  1. 1. Trim each rack of ribs or have your butcher do this for you.
  2. 2. Place the ribs in a large nonreactive roasting pan. Pour the cider over the ribs. Squeeze the juice from the lemons over the ribs, catching the seeds with your fingers. Turn the ribs a couple of time to coat all over with marinade. If desired, let the ribs marinate in the refrigerator, covered, for 4 to 6 hours, turning several times.
  3. 3. Drain the ribs and blot dry with paper towels. Sprinkle 1/2 cup of the rub on both sides of the ribs, patting it onto the meat with your fingers. Let the ribs stand in the refrigerator, covered, for 1 to 2 hours.
  4. 4. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat to high until you see smoke, then reduce the heat to medium.
  5. 5. When ready to cook, if using charcoal, toss 1 cup of wood chips on the coals. Place the ribs in the center of the hot grate, away from the heat. Cover the grill and cook the ribs for 2 to 3 hours. After 30 minutes, spray the ribs with apple cider and continue to spray every half hour until ready to brush with the sauce. If using a charcoal grill, you'll need to add 12 fresh coals and 1/2 cup wood chips per side after each hour.
  6. 6. Lightly brush the ribs with 1 cup of the sauce 20 minutes before the ribs are done. When the ribs are fully cooked, the meat will have shrunk back from the bones about 1/4 inch, and the meat will be tender enough to tear apart with your fingers. But don't overcook; the ribs should have some chew to them. If the ribs start to dry out, wrap them in aluminum foil for the last hour of cooking.
  7. 7. Transfer the ribs to plates or a platter. Sprinkle the ribs with the remaining rub and lightly brush again with barbecue sauce. Let the ribs rest for a few minutes, then serve with the remaining barbecue sauce on the side.
  8. VARIATION: You can also cook the ribs in a smoker. Smoke them for 4 to 5 hours at 225°F
  9. ALSO GOOD FOR: This is a wonderful way to prepare baby back ribs. In this case, you'll need to allow 1 to 1 1/2 hours for indirect grilling or 2 to 3 hours for cooking in a smoker.
  10. Excerpted from How to Grill (Workman) Copyright 2001 by Steven Raichlen
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2191.73 Kcal (9176 kJ)
Calories from fat 1107.2 Kcal
% Daily Value*
Total Fat 123.02g 189%
Cholesterol 331.1mg 110%
Sodium 5475.29mg 228%
Potassium 1071.13mg 23%
Total Carbs 164.82g 55%
Sugars 126.5g 506%
Dietary Fiber 3.49g 14%
Protein 117.29g 235%
Vitamin C 21.5mg 36%
Iron 8.9mg 50%
Calcium 129.6mg 13%
Amount Per 100 g
Calories 165.22 Kcal (692 kJ)
Calories from fat 83.46 Kcal
% Daily Value*
Total Fat 9.27g 189%
Cholesterol 24.96mg 110%
Sodium 412.74mg 228%
Potassium 80.75mg 23%
Total Carbs 12.42g 55%
Sugars 9.54g 506%
Dietary Fiber 0.26g 14%
Protein 8.84g 235%
Vitamin C 1.6mg 36%
Iron 0.7mg 50%
Calcium 9.8mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 53.4
  • 60

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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