Ingredients
1/3 cup packed brown sugar2 teaspoons chicken bouillon granules2 teaspoons paprika2 teaspoons chili powder1 teaspoon ground cumin3/4 teaspoon garlic powder1/2 teaspoon each minced fresh basil, rosemary and sage1/2 teaspoon ground celery seed1/4 teaspoon ground coriander1/8 teaspoon fennel seed, crushed2 pork baby back ribs (about 5 pounds)2 cups soaked wood chips (mequite, hickory or alder), optionalSAUCE:1 large onion, chopped2 tablespoons olive oil1 tablespoon butter2 tablespoons brown sugar1 tablespoon Worcestershire sauce1 teaspoon each minced fresh basil, marjoram and rosemary, crushed1 teaspoon each minced fresh dill, sage and cilantro1 teaspoon minced chives1 bottle (18 ounces) barbecue sauce
Preparation
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.
