Sweet ‘N’ Smoky Kansas City Ribs

• 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.

brown sugar, chicken bouillon granules, paprika, chili powder, ground cumin, garlic, fresh basil, ground celery, ground coriander, fennel, pork baby back ribs, wood chips, onion, olive oil, butter, brown sugar, worcestershire sauce, fresh basil, fresh dill, chives, barbecue sauce

Taken from www.tasteofhome.com/recipes/sweet-n-smoky-kansas-city-ribs/ (may not work)