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Fast Country-Style Ribs with Kansas City Barbecue Sauce

Producing authentic-tasting, smoky ribs takes time and trouble. The following recipe supplies some of that great flavor in a lot less time, with a lot less trouble. It employs country-style ribs, which feature much more meat than other types of ribs. Why aren't these meaty ribs used more often in barbecue? Because hard-core aficionados are used to bony ribs, and don't want too much of a good thing (meat). In Kansas City, spareribs would be used instead of these. By all means, however, slather a great Kansas City barbecue sauce on these meaty ribs for a quick and satisfying treat. Just make sure to slather late in the game; slathering early prevents the smoky flavor from developing in the ribs, and also leads to burned ribs. Serves 4.

SKU 762-Recipe

  • 4 Serves


  • 4 pounds country-style ribs
  • 2 cups Kansas City style barbecue sauce plus additional, if desired, for serving


  1. Preheat oven to 350 degrees.
  2. Place ribs on a baking sheet and heat in oven for 15 to 20 minutes, or until ribs are light gray.
  3. While heating ribs, prepare a slow charcoal fire. When the coals have turned to light gray ash, throw a couple of handfuls of soaked wood chips (like hickory) on the coals.
  4. Place the precooked ribs fattier side up on the grill over the slow-burning coals. Put the lid on the barbecue and adjust the drafts, if any, to keep fire burning slowly. Grill the ribs, turning once or twice, for 30 minutes. Slather the ribs with 2 cups of the sauce, and cook for an additional 15 minutes. Serve with additional sauce, if desired.