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Kansas City Baby Back Ribs with Lemon Brown Sugar Barbecue Sauce

Embark on a culinary journey to the heart of barbecue excellence with our Kansas City Baby Back Ribs Recipe featuring a mouthwatering twist – a vibrant and zesty Lemon Brown Sugar Barbecue Sauce. This recipe, designed to serve 4 to 8, transforms humble racks of baby back ribs into a symphony of flavors and textures. The meticulous preparation involves liberally coating the ribs with your favorite barbecue rub, followed by a slow and tantalizing smoke at 275 degrees. The pièce de résistance comes in the form of our signature lemon-infused brown sugar barbecue sauce, applied generously in the final moments of cooking. As the ribs hit the grill, the sauce caramelizes to perfection, delivering a harmonious blend of smokiness, sweetness, and citrusy brightness. Get ready to savor the essence of Kansas City barbecue with each succulent, finger-licking bite.


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Kansas City Baby Back Ribs with Lemon Brown Sugar Barbecue Sauce

Recipe Notes

  • Yield: Make 4 racks, enough to serve 4 to 8
  • Method: Smoking/grilling

Ingredients

Recipe Steps

1: Prep the ribs: Remove the papery membrane on the back of each rack of ribs. Sprinkle the rub on the ribs on both sides (work on a rimmed baking sheet), rubbing the seasoning into the meat. Use enough rub to coat the ribs.

2: Preheat the smoker to 275 degrees. Place the ribs in the smoker convex (rounded) side up. Smoke the ribs until very tender, about 3 1/2 to 4 hours. When ready, the meat will have shrunk back from the ends of the bones by 1/2 inch. When you lift a whole rack with tongs, it will flex like a bow and start to break. And you should be able to pull the individual ribs apart with your fingers.

3: The last 20 minutes of cooking, brush the ribs with the sauce

4: Transfer the ribs to a rimmed sheet pan and keep warm. Just before serving, brush the ribs on both sides with barbecue sauce.

5: Transfer the ribs to the grill and grill over medium-high heat until the sauce is browned and sizzling, 2 minutes per side. Serve the ribs with a small cup of sauce on the side.