Dry-rubbed pork ribs smoked slow on the Traeger until bark sets and meat yields from the bone. Sauce served on the side - honey bourbon BBQ, sticky-sweet with vinegar and oak warmth. Rainbow chard, sautéed with garlic and chili, balances with bright green bite.

Why You'll Love Smoked Kansas City Pork Ribs with Honey Bourbon BBQ Sauce and Rainbow Chard❤️

The ribs stand on their own - smoke, bark, and rub delivering full flavor. The sauce stays separate, letting you dip or pour as you please. Chard brings freshness that slices through richness. The plate balances indulgence with restraint.

Tips and Tricks

Don't over-spritz - moisture should kiss the bark, not soak it.
Sauce on the side keeps bark crisp.
Warm sauce before serving so it clings naturally to dipped ribs.

Variations

Maple Bourbon Sauce: Replace honey with maple syrup.
Spicy Bourbon Sauce: Add chipotle puree for smoky heat.
Citrus Bourbon Sauce: Add orange zest for brightness.

Substitutions

Honey → maple syrup or agave.
Bourbon → rye whiskey or dark rum.
Rainbow chard → collard greens or kale.

Best served with

Cornbread brushed with honey butter.
Tangy vinegar coleslaw.
A whiskey sour or neat bourbon.

How to Store Leftovers

Wrap ribs tightly in foil and refrigerate up to 3 days. Reheat in a 300°F oven until warmed through.
Sauce keeps refrigerated 1 week. Chard best eaten fresh but will hold 2 days.

Sliced barbecue ribs drizzled with sauce on a dark plate, served with a side of sautéed greens.

Smoked Kansas City Pork Ribs with Honey Bourbon BBQ Sauce and Rainbow Chard

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Prep Time 45

Total Time 5

Course: Dinner, Main Course, Meat

Cuisine: American, BBQ

Calories: 1447

Ingredients Equipment Method Nutrition

Ingredients

1 rack Kansas City-style pork ribs
1 tablespoon kosher salt
2 tablespoon Traeger Anything Rub
120 g apple juice
2 tablespoon unsalted butter
240 g tomato ketchup
90 g honey
50 g brown sugar
60 g bourbon
60 g apple cider vinegar
15 g Worcestershire sauce
15 g yellow mustard
5 g garlic powder
5 g onion powder
5 g smoked paprika
2 g black pepper
1 g cayenne pepper
to taste sea salt
1 bunch rainbow chard
2 tablespoon olive oil
2 cloves garlic
½ teaspoon red chili flakes
1 tablespoon sherry vinegar
to taste sea salt
to taste black pepper

Equipment

Traeger pellet smoker (or comparable smoker)
Tongs
Large sauté pan
Wooden Spoon
Saucepan
Sheet pan and wire rack
Cutting board
Sharp chef's knife

Method

Smoke the Ribs

Pat ribs dry and remove membrane from the back of the rack.
Rub ribs evenly with kosher salt and Traeger Anything Rub. Let rest 30 minutes while smoker preheats.
Preheat Traeger smoker to 225°F (107°C).
Place ribs bone-side down. Smoke for 3 hours, spritzing lightly with apple juice every 45 minutes.
After 3 hours, wrap ribs tightly in foil with butter. Return to smoker for 1½-2 hours, until internal temperature reaches 200°F (93°C).
Rest wrapped ribs 15 minutes before slicing.

Make the Honey Bourbon BBQ Sauce

In a saucepan, combine ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, and mustard.
Stir in garlic powder, onion powder, smoked paprika, black pepper, cayenne, and sea salt.
Add bourbon. Simmer over low heat 20 minutes, stirring occasionally, until thickened and glossy. Adjust balance of sweet, tang, and spice to taste.
Keep warm for serving in a bowl or pitcher.

Cook the Chard

Heat olive oil in a large sauté pan over medium heat. Add garlic and chili flakes; cook 30 seconds until fragrant.
Add chopped stems; sauté 2 minutes.
Add leaves, season with salt and pepper, and cook until just wilted, 3-4 minutes.
Finish with a splash of sherry vinegar. Toss to coat.

Nutrition

Calories: 1447kcalCarbohydrates: 220gProtein: 7gFat: 53gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 60mgSodium: 10347mgPotassium: 1397mgFiber: 5gSugar: 188gVitamin A: 5130IUVitamin C: 17mgCalcium: 185mgIron: 5mg