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Flavorful Smoked Baby Back Ribs Recipe with Easy Homemade Kansas City BBQ Sauce

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Tender, juicy smoked baby back ribs slathered in a homemade Kansas City-style BBQ sauce that balances sweet, smoky, tangy, and spicy flavors perfectly. This recipe simplifies smoking ribs for a delicious, crowd-pleasing meal.

Ingredients

Scale
  • 1 rack of baby back ribs (about 2 to 2.5 pounds / 900 to 1100 grams)
  • 2 tablespoons yellow mustard
  • 2 tablespoons paprika (smoked paprika preferred)
  • 1 tablespoon brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup ketchup
  • 1/4 cup molasses (unsulfured)
  • 1/4 cup apple cider vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon mustard powder (optional)

Instructions

  1. Remove the silver skin membrane from the back of the ribs using a knife and paper towel for grip.
  2. Rub ribs all over with yellow mustard to help seasoning stick.
  3. In a bowl, combine paprika, brown sugar, chili powder, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper to make the dry rub.
  4. Rub the dry rub generously over both sides of the ribs and let rest for 15 to 30 minutes at room temperature.
  5. Preheat smoker or grill to 225°F (107°C) using hickory or applewood chips for smoke. Set up for indirect heat with a water pan under the ribs.
  6. Place ribs bone-side down on the grill grate away from direct heat and maintain temperature at 225°F (107°C).
  7. After about 2 hours, spritz ribs lightly with apple juice or water every 30 minutes to keep moist.
  8. After 3 hours, wrap ribs tightly in aluminum foil with a splash of apple juice inside and return to smoker for 1 hour (Texas Crutch method).
  9. While ribs are wrapped, combine all BBQ sauce ingredients in a saucepan and simmer over medium heat for 20 minutes, stirring occasionally until thickened.
  10. Remove ribs from foil and place back on grill. Brush generously with BBQ sauce and cook for another 30 minutes unwrapped to set the sauce.
  11. Let ribs rest for 10 minutes before slicing between the bones. Serve with extra BBQ sauce on the side.

Notes

Remove the membrane for tenderness. Maintain smoker temperature at 225°F for best results. Spritz ribs every 30 minutes to keep moist. Wrap ribs in foil after 3 hours to tenderize (Texas Crutch). Apply BBQ sauce near the end to avoid burning. For crispy edges, broil ribs 2-3 minutes after saucing. Sauce can be made ahead and stored up to a week in the fridge. Use gluten-free Worcestershire sauce for gluten-free version. Substitute honey for molasses if desired, but flavor will vary.

Nutrition

Keywords: smoked ribs, baby back ribs, Kansas City BBQ sauce, homemade BBQ sauce, smoked baby back ribs, BBQ ribs recipe, easy smoked ribs, backyard BBQ

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