Kansas City BBQ Baby Back Ribs with Missouri KC Sweet & Smokey BBQ Infused Olive Oil

Slow-baked baby back ribs, a glossy barbecue glaze, brown sugar, apple cider vinegar, and a little smoked paprika come together here for that saucy Kansas City style bite. The flavor backbone is Missouri Kansas City Sweet & Smokey BBQ Infused Olive Oil Blend, which threads chipotle, smoked paprika, and savory herbs through the meat so every rib pulls sweet, smoky, and deeply savory. This is the kind of cookout dish that works for game day, a summer patio dinner, or a relaxed Sunday supper when you want something messy in the best way.

Garden Infuzions

Kansas City BBQ Baby Back Ribs with Missouri KC Sweet & Smokey BBQ Infused Olive Oil

Sticky, smoky baby back ribs get layered with Kansas City barbecue flavor, a glossy sweet-tangy sauce, and the bold savoriness of Missouri Kansas City Sweet & Smokey BBQ Infused Olive Oil Blend for a crowd-pleasing cookout centerpiece.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 45 minutes mins

Total Time 3 hours hrs 5 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 racks baby back ribs about 4 pounds total
• 2 tablespoons Missouri Kansas City Sweet & Smokey BBQ Infused Olive Oil Blend
• 2 tablespoons kosher salt
• 2 tablespoons light brown sugar
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup molasses
• 1/4 cup honey
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons unsalted butter
• 1/2 cup water

Equipment

• 1 Rimmed baking sheet large enough to hold 2 racks of ribs
• 1 roll heavy-duty aluminum foil for sealing in moisture during baking
• 1 wire rack optional, helps lift ribs above the pan
• 1 Small Saucepan for the barbecue sauce
• 1 Pastry brush for glazing the ribs
• 1 Cutting board for resting and slicing
• 1 sharp chef's knife for portioning the ribs

Method

 

Instructions

1. 1. Heat the oven to 300°F. Line a large rimmed baking sheet with foil and set a wire rack on top if you have one.
2. 2. Remove the thin membrane from the back of each rack of ribs, then pat the ribs dry with paper towels.
3. 3. Stir together the kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne.
4. 4. Rub the ribs all over with the Missouri Kansas City Sweet & Smokey BBQ Infused Olive Oil Blend, then coat them evenly with the spice mixture.
5. 5. Place the ribs on the prepared baking sheet, meat side up, and pour the water into the bottom of the pan. Cover the pan tightly with foil.
6. 6. Bake for 2 hours 15 minutes, until the meat has pulled back from the bones and feels tender when pierced with a fork.
7. 7. While the ribs bake, make the sauce. Combine the apple cider vinegar, ketchup, molasses, honey, Worcestershire sauce, Dijon mustard, and butter in a small saucepan. Simmer over low heat for 10 to 12 minutes, stirring often, until glossy and slightly thickened.
8. 8. Uncover the ribs and brush them generously with the sauce. Increase the oven temperature to 425°F.
9. 9. Return the ribs to the oven, uncovered, and bake for 10 to 15 minutes more, brushing once or twice with extra sauce, until the glaze looks sticky and caramelized.
10. 10. Rest the ribs for 10 minutes, then slice between the bones and serve with the remaining sauce on the side.

Notes

For the cleanest texture, let the ribs rest before slicing so the juices stay in the meat. If you like a deeper lacquered finish, brush on one final coat of sauce right before serving. This recipe keeps the focus on real barbecue flavor and the featured blend's smoky Kansas City profile.

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Recipe Tips

Pat the ribs dry before seasoning so the spice rub clings evenly. For extra tender ribs, keep them wrapped tightly during the covered bake and let them rest before glazing.

Serving Suggestions

Serve these ribs with coleslaw, corn on the cob, baked beans, or skillet cornbread. They also play nicely with pickles and a crisp green salad to balance the richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a low oven with a spoonful of barbecue sauce to keep the meat juicy.

Variations

Swap baby back ribs for St. Louis-style ribs and extend the covered bake time as needed. You can also brush on extra sauce near the end for a stickier finish or add a pinch more cayenne for a hotter edge.

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