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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
  • Total Time
    Prep: 35 min. + standing Grill: 70 min.
  • Makes
    5 servings


  • 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
  • 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.
Nutrition Facts
1 pound: 1068 calories, 72g fat (25g saturated fat), 251mg cholesterol, 1540mg sodium, 50g carbohydrate (35g sugars, 3g fiber), 54g protein.

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  • Gottabekiddingme
    Nov 4, 2014

    I haven't tried this one yet. But just reading it makes my mouth water. I already know this will become a favorite! Great recipe, thank you!

  • justmbeth
    Aug 18, 2014

    These were good. I found they weren't as tender as other recipes are seasoned for 24hrs, parboiled, or slow roasted prior to grilling. Next time I may alter and use one of those methods. Sauce was wonderful. I used dry herbs rather than fresh.

  • kdamerson
    Jul 27, 2013

    being from the KC Metro this peaked my interest. It was quick easy and everyone liked the great KC flavor!

  • trzymy3
    Jun 18, 2013

    No comment left

  • krhansen86
    Jun 7, 2013

    No comment left

  • mostrobulo
    Feb 26, 2013

    No comment left

  • mousefullhouse
    Dec 3, 2011

    This recipe is absolutely AMAZING!! We love it. The barbeque just gives it that 'smokin' flavor. I heartily recommend it!!

    Dec 5, 2010

    No comment left