• Recipes
  • Equipment Reviews
  • Taste Tests
  • How to Cook
  • Videos

Kansas City Sticky Ribs on a Charcoal Grill

From

June/July 2006

Kansas City Sticky Ribs on a Charcoal Grill

We knew we wanted our Kansas City Sticky Ribs recipe to feature pull-apart, tender ribs that didn’t take all day to prepare, so we chose to use meaty spareribs that had already been trimmed of excess cartilage and fat. We infused our ribs with smoky flavor by positioning them and the charcoal at opposite ends of the grill, and tenting the ribs with foil to effectively “steam" them. This way, the ribs cooked faster than if left uncovered, and caught the smoke as it circulated. And to maintain our Kansas City Sticky Ribs’ moisture, we completely wrapped the ribs in foil during the last hour of cooking.

Serves 4 to 6

Buy St. Louis-style racks, which are more manageable than untrimmed pork ribs. We prefer our sauce recipe (see related recipe), but store-bought works, too (Texas Best and Bull’s-Eye are our favorites). If you're not keen on tending a grill for 4 hours, our ribs will still taste good even if they spend the last 2 hours of cooking in your oven, see optional step 6.

Ingredients

The recipe you requested is for
Members Only.

Start Your 14-Day Free Trial Membership

Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
  • 8 years of Cook’s Country Foolproof Recipes
  • Complete Cook’s Country TV Video Library
  • 2,900+ Equipment Ratings and Ingredient Taste Tests
  • Step-by-Step Technique Photos
  • Save Favorites, Create Menus, Print Shopping Lists
How we use your e-mail address
Christopher Kimball, Founder and Publisher

Dear Home Cook,

If I were new to CooksCountry.com, I might think, "It's easy to get free recipes on the Internet. What makes your recipes different?" Well, unlike recipes from blogs, message boards, and other recipe sites, our recipes are exhaustively tested by our team of full-time test cooks until they offer consistently great results. That means fried chicken with a crunchy coating and moist meat, a low-fat recipe makeover for macaroni and cheese that’s as creamy and cheesy as the full-fat version, and fork-tender slow cooker pot roast.

We're obsessive in our quest to find and foolproof the best of American home cooking, from fuss-free weeknight dinners, to updated, simplified versions of regional specialties, to slow cooker and make ahead meals. CooksCountry.com is the only place you can find every foolproof recipe published in Cook’s Country magazine since 2005, plus objective ratings and test results from both Cook’s Country and Cook’s Illustrated for cookware and supermarket ingredients.

Let me make a simple, no-nonsense offer. Try out our website FREE for a 14-Day, No-Hassle Trial Offer. I’m pretty confident that CooksCountry.com will quickly become an invaluable resource for everything from a quick Tuesday supper to your next get-together with family and friends.

Thanks for your consideration,

Christopher Kimball

Christopher Kimball
Founder and Publisher

How we use your e-mail address
Related Content
© 2013 America’s Test Kitchen. All rights reserved.