New this month
Get the Allrecipes magazine

Kansas City BBQ Ribs


"Get your napkins ready! These sumptuous ribs will be devoured by one and all. The overnight rest in the fridge lets the spice rub penetrate and really flavor these meaty ribs."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.


11 h 25 m servings 872 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Grind salt and fennel seed together in a blender or coffee grinder. Stir fennel-salt mixture, sugar, paprika, chili powder, black pepper, onion powder, and garlic powder together in a bowl.
  2. Cut each pork slab into 3 pieces, about 5 ribs each. Pat ribs dry with a paper towel and rub spice mixture over each piece. Place ribs on a plate, cover with plastic wrap, and refrigerate, 8 hours to overnight.
  3. Allow ribs to sit at room temperature for 1 hour.
  4. Preheat grill between 270 degrees F (132 degrees C) and 300 degrees F (149 degrees C) for indirect grilling and lightly oil the grate.
  5. Grill ribs on the preheated grill with the cover down, turning once, until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  6. Combine barbeque sauce, honey, and cider vinegar in a small saucepan; bring to a boil. Reduce heat and simmer until sauce is thickened and smooth, about 10 minutes. Brush sauce onto ribs.
  7. Cook ribs for 15 minutes; flip, baste the other side, and cook until ribs are glazed and tender when pierced with a fork, about 15 minutes more. Let ribs stand for 10 minutes before serving.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the spice rub ingredients. The actual amount of spice rub consumed will vary.

Nutrition Facts

Per Serving: 872 calories; 59.9 g fat; 32.9 g carbohydrates; 49.6 g protein; 234 mg cholesterol; 2907 mg sodium. Full nutrition

Similar recipes


Read all reviews 10
  1. 13 Ratings

Most helpful positive review

Spicy but good!

Most helpful critical review

These ribs were not at all impressive, I didn't feel the dry rub mixed with the BBQ sauce complimented eachother in any way.

Most helpful
Most positive
Least positive

Spicy but good!

These ribs were not at all impressive, I didn't feel the dry rub mixed with the BBQ sauce complimented eachother in any way.

You will love these ribs—they're the best I ever made! I prepped them the night before so the flavors could develop, and I could have a relaxing day!

I made the recipe as written. I haven't ever added fennel to any of my BBQ recipies. We couldn't decide if we liked that flavor or not. We ate them again for left overs to see if we did or no...

I over cooked the ribs, but it was still very good. Will make again and keep a closer watch on the time.

I made these for dinner party of 20, they were easy to make ( I omitted the fennel I find it's an acquired taste), they were a huge hit everyone loved them. Will make these again

Yes, I'll make it again.

These ribs take a lot of effort and time. But the payoff is well worth it!! Among the best ribs I've made so far! There is lots of flavour. I recommend prepping everything a day early.

Made the ribs in my smoker. The rub is awsome. I've used the rub several times on differant pork cuts. I used it on a pork butt for a party my college son and his room mates had. A 10# roast, 12...