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Sweet 'n' Smoky Kansas City Ribs

 Sweet 'n' Smoky Kansas City Ribs
Tender and juicy, these ribs are packed with a big smoky punch. You won't believe how quick they are from grill to plate! —Gloria Warczak, Cedarburg, Wisconsin
5 ServingsPrep: 35 min. + standing Grill: 70 min.


  • 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
  • SAUCE:
  • 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

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Sweet 'n' Smoky Kansas City Ribs (continued)

Ingredients (continued)

  • 1 teaspoon minced chives
  • 1 bottle (18 ounces) barbecue sauce


  • In a small bowl, combine the brown sugar, bouillon, seasonings and
  • herbs; rub over ribs. Let stand for 15 minutes.
  • 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.
  • 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. Yield: 5 servings.
Nutritional Facts: 1 serving (1 pound) equals 1,068 calories, 72 g fat (25 g saturated fat), 251 mg cholesterol, 1,540 mg sodium, 50 g carbohydrate, 3 g fiber, 54 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.