Sweet 'n' Smokey Kansas City Ribs

Sweet 'n' Smokey Kansas City Ribs
Staff Writer
Taste of Home

"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, Wis.

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8
Servings
370
Calories Per Serving
Deliver Ingredients

Ingredients

For the ribs

  • 1/3 Cup packed brown sugar
  • 2 Teaspoons chicken bouillon granules
  • 2 Teaspoons paprika
  • 2 Teaspoons chili powder
  • 1 Teaspoon cumin
  • 3/4 Teaspoons garlic powder
  • 1/2 Teaspoon minced basil
  • 1/2 Teaspoon minced rosemary
  • 1/2 Teaspoon minced sage
  • 1/2 Teaspoon ground celery seed
  • 1/4 Teaspoon fennel seed, crushed
  • 2 racks baby back ribs, about 5 pounds
  • 2 Cups soaked wood chips (optional)

For the sauce

  • 1 large onion, chopped
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • 2 Tablespoons brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 Teaspoon minced basil, crushed
  • 1 Teaspoon minced marjoram, crushed
  • 1 Teaspoon minced rosemary, crushed
  • 1 Teaspoon minced dill
  • 1 Teaspoon minced sage
  • 1 Teaspoon minced cilantro
  • 1 Teaspoon minced chives
  • One 18-ounce bottle barbecue sauce

Directions

For the ribs

In a small bowl, combine the brown sugar, bouillon, seasonings, and herbs and rub all over the ribs. Let stand for 15 minutes. 

Prepare an outdoor 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. 

For the sauce

In a small saucepan, sauté the onion in oil and butter until tender. Stir in the brown sugar, Worcestershire sauce, and herbs and cook, stirring, for 1 minute. Add the barbecue sauce. Bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Baste the ribs with sauce and grill for 10-15 minutes or until meat is tender, turning and basting occasionally. 

Nutritional Facts

Total Fat
23g
33%
Sugar
7g
8%
Saturated Fat
5g
21%
Cholesterol
4mg
1%
Carbohydrate, by difference
39g
30%
Protein
4g
9%
Vitamin A, RAE
143µg
20%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
25µg
28%
Calcium, Ca
101mg
10%
Choline, total
18mg
4%
Fiber, total dietary
7g
28%
Folate, total
52µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
54mg
17%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
151mg
22%
Selenium, Se
3µg
5%
Sodium, Na
297mg
20%
Water
10g
0%
Zinc, Zn
1mg
13%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.