Kansas City BBQ Ribs

Ingredients

• 3 lbSt. Louis-style pork ribs$19.15
• 0.5 cupbrown sugar$0.18
• 2 tbsppaprika$1.01
• 1 tbspchili powder$0.15
• 1 tspgarlic powder$0.03
• 1 tbspkosher salt$0.02
• 1 tspblack pepper$0.17
• 0.75 cupketchup$1.52
• 0.25 cupmolasses$0.68
• 0.25 cupapple cider vinegar$0.42
• 2 tbspWorcestershire sauce$0.51
• Total for 4 servings$23.84

Most of the cost is st. louis-style pork ribs ($19.15) and ketchup ($1.52). With oil, spices and staples already at home, the shop drops to about $21.70. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Preheat the oven to 275°F (140°C). Pat the St. Louis-style pork ribs dry with paper towels and pull off the thin membrane from the bone side by sliding a butter knife underneath to lift an edge, then peeling it away.
2. In a small bowl, stir together the brown sugar, paprika, chili powder, garlic powder, kosher salt, and black pepper. Coat the ribs thoroughly on both sides with the spice mixture, pressing it gently into the meat.
3. Wrap the seasoned ribs tightly in a double layer of heavy-duty aluminum foil, sealing all edges. Place the packet meat-side up on a rimmed baking sheet and bake at 275°F (140°C) for 2 to 2 1/2 hours, until the rack bends easily and meat has retracted roughly 1/2 inch from the bone ends.
4. While the ribs bake, combine the ketchup, molasses, apple cider vinegar, and Worcestershire sauce in a small saucepan. Bring to a gentle simmer over medium-low heat and cook for 10 to 12 minutes, stirring frequently, until thickened and glossy.
5. Preheat your grill to medium heat (around 350°F to 400°F / 175°C to 205°C). Carefully unwrap the ribs from the foil, discarding the foil and draining away excess rendered fat.
6. Lay the ribs bone-side down on the grill grates over direct heat. Brush generously with the sauce and grill for 10 to 15 minutes, turning occasionally and brushing every few minutes, until the glaze is caramelized, bubbly, and lightly charred.
7. Transfer the ribs to a cutting board and allow to rest for 10 minutes so juices redistribute. Slice between the bones into individual ribs and serve warm with any remaining sauce on the side.