Kansas City-Style Smoked Ribs with Spicy Coleslaw
Discover this mouthwatering Kansas City-style smoked ribs recipe with a spicy coleslaw side, inspired by the famous restaurant Arthur Bryant's, and learn how to replicate their flavors at home.
Allergens
Soy (in store-bought barbecue sauce)
Ingredients
- 4 lbs pork spare ribs 1 cup applewood chips, soaked in water for 30 minutes 2 cups Kansas City
- style barbecue sauce (store
- bought or homemade) For the Spicy Coleslaw: 4 cups shredded green cabbage 1 cup shredded red cabbage 1/2 cup mayonnaise 1/4 cup apple cider vinegar 1 tbsp sugar 1 tsp hot sauce Salt and pepper, to taste
Instructions
- Prepare your grill for indirect cooking by placing a heat diffuser on one side of the grate. Preheat the grill to 300°F (150°C).
- In a large bowl, mix together all spicy coleslaw ingredients. Season with salt and pepper, then refrigerate until ready to serve.
- Place soaked applewood chips in a smoker box or pouch and place it on the grill's heat diffuser. Close the lid and smoke the ribs for 1 hour, maintaining a temperature of around 225°F (107°C).
- Brush both sides of the ribs with Kansas City style barbecue sauce and continue smoking for another 1 hour or until the internal temperature reaches 195°F (90°C) when measured in the thickest part of the ribs.
- Remove the ribs from the grill and let them rest for a few minutes before slicing into individual portions.
Chef’s Insight
The secret to tender ribs is smoking them at a low temperature and allowing them to rest before slicing.
Notes
For best results, use a meat thermometer to ensure the ribs reach an internal temperature of 195°F (90°C) before removing them from the grill.