Sweet ‘N’ Smoky Kansas City Ribs Recipe

Name: Sweet ‘N’ Smoky Kansas City Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup packed brown sugar; 2 teaspoons chicken bouillon granules; 2 teaspoons paprika; 2 teaspoons chili powder; 1 teaspoon ground cumin; 3/4 teaspoon garlic powder; 1/2 teaspoon each minced fresh basil, rosemary and sage; 1/2 teaspoon ground celery seed; 1/4 teaspoon ground coriander; 1/8 teaspoon fennel seed, crushed; 2 pork baby back ribs (about 5 pounds); 2 cups soaked wood chips (mequite, hickory or alder), optional; 1 large onion, chopped; 2 tablespoons olive oil; 1 tablespoon butter; 2 tablespoons brown sugar; 1 tablespoon Worcestershire sauce; 1 teaspoon each minced fresh basil, marjoram and rosemary, crushed; 1 teaspoon each minced fresh dill, sage and cilantro; 1 teaspoon minced chives; 1 bottle (18 ounces) barbecue sauce

Servings: persons

1/3 cup packed brown sugar
2 teaspoons chicken bouillon granules
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon each minced fresh basil, rosemary and sage
1/2 teaspoon ground celery seed
1/4 teaspoon ground coriander
1/8 teaspoon fennel seed, crushed
2 pork baby back ribs (about 5 pounds)
2 cups soaked wood chips (mequite, hickory or alder), optional
1 large onion, chopped
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon each minced fresh basil, marjoram and rosemary, crushed
1 teaspoon each minced fresh dill, sage and cilantro
1 teaspoon minced chives
1 bottle (18 ounces) barbecue sauce

1
In a small bowl, combine the brown sugar, bouillon, seasonings and herbs; rub over ribs. Let stand for 15 minutes.
2
Prepare grill for indirect heat, using a drip pan. Add 1 cup of soaked wood chips if desired. Place ribs in a disposable foil pan. Grill, covered, over indirect medium heat for 30 minutes. Remove ribs from pan and place on grill rack over drip pan. Add remaining wood chips. Grill 30 minutes longer, turning occasionally.
3
Meanwhile, in a small saucepan, saute onion in oil and butter until tender. Stir in the brown sugar, Worcestershire sauce and herbs; cook and stir for 1 minute. Add barbecue sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Baste ribs with sauce; grill for 10-15 minutes or until meat is tender, turning and basting occasionally.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/3 cup packed brown sugar, 2 teaspoons chicken bouillon granules, 2 teaspoons paprika, 2 teaspoons chili powder, and more.

Yes, Sweet ‘N’ Smoky Kansas City Ribs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet ‘N’ Smoky Kansas City Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions