Kansas City Style Pork Ribs

Pork Ribs

I finally found a great use for the coconut sugar!  Because it does have a slightly vinegar taste to it I don’t really like the coconut sugar in baked food (or at least not as a donut glaze lol).   It makes for a great sweet addition to a BBQ dry rub.

Adapted from thefoodnetwork.com


  • 2 slabs pork spare ribs – 3 pounds each
  • 2 cups coconut sugar
  • 1 tablespoon chili pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper


Dry Rub:
Remove the thin white membrane off of the bone-side of the ribs. Mix together the coconut sugar, chili powder, paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Massage the rub into the ribs and let sit for 1 hour or up to overnight.

Make a batch of Kasas City BBQ Sauce.

If cooking on the grill place the ribs meat-side down next to medium-hot coals that are about 225 degrees F.  The indirect heat will cook them slower making them tender.  Allow to cook for 1 hour. Turn ribs every half hour and baste with the Kansas City Barbeque Sauce.  Cook until the ribs are tender – about 3 to 4 hours.

If cooking indoors place in a roasting pan with a rack.  Slather the ribs with the Kansas City Barbeque Sauce and tent a piece of aluminum foil over them.  In a preheated 350 degrees F oven place the ribs basting with the sauce every 30 minutes and removing the foil for the last 30 minutes and cooking until fork tender – about 2 1/2 to 3 hours.

Add the remaining ingredients in a large bowl and mix together.  Add to sauce pan and let simmer for 30 to 45 minutes. Use to baste the pork spare ribs.


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