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

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, with smoke, bark, and rub delivering full flavor. The sauce stays separate, so you dip or pour as you please, and the chard brings freshness that cuts through the richness.

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.

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

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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.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 5 hours hrs 26 minutes mins

Total Time 6 hours hrs 11 minutes mins

Servings: 4

Course: Dinner, Main Course, Meat

Cuisine: American, BBQ

Calories: 1447

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 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
• sea salt to taste
• 1 bunch rainbow chard
• 2 tablespoon olive oil
• 2 cloves garlic
• ½ teaspoon red chili flakes
• 1 tablespoon sherry vinegar
• sea salt to taste
• black pepper to taste

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

1. Pat ribs dry and remove membrane from the back of the rack.
2. Rub ribs evenly with kosher salt and Traeger Anything Rub. Let rest 30 minutes while smoker preheats.
3. Preheat Traeger smoker to 225°F (107°C).
4. Place ribs bone-side down. Smoke for 3 hours, spritzing lightly with apple juice every 45 minutes.
5. 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).
6. Rest wrapped ribs 15 minutes before slicing.

Make the Honey Bourbon BBQ Sauce

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

Cook the Chard

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

Notes

Storage: cover and refrigerate the ribs for up to 4 days. Reheat wrapped in foil in a 300°F oven until warmed through; the BBQ sauce keeps in a sealed jar in the fridge for up to 2 weeks.

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