\"515\" Southern-Style St. Louis Ribs recipe

All Recipes Trusted Brands: Recipes and Tips Smithfield®

Ingredients

½ cup light brown sugar, divided
4 teaspoons granulated garlic powder
1 tablespoon chili powder
2 teaspoons kosher salt
1 ½ teaspoons black pepper, divided
¾ teaspoon ground cayenne pepper, divided
¼ teaspoon ground coriander seeds
2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
½ cup apple cider vinegar
½ cup honey
6 tablespoons ketchup
1 tablespoon paprika
2 teaspoons fine sea salt
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup apple juice, in a spray bottle

Nutrition Info

820.3 calories
carbohydrate: 45.9 g
cholesterol: 183.6 mg
fat: 54 g
fiber: 1.4 g
protein: 37.7 g
saturatedFat: 19.9 g
servingSize: -
sodium: 1584.8 mg
sugar: 42.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. About one hour before smoking, make the dry rub. Combine 1/4 cup brown sugar, garlic, chili powder, kosher salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne and coriander in a small bowl. Pat ribs dry with paper towels, sprinkle both sides of each rack with the rub. Set aside at room temperature for 1 hour.

  2. Heat charcoal or gas grill for indirect cooking at 250 degrees F. to 300 degrees F. Add drained wood chips, if using.

  3. Place the ribs, meaty side up, over a drip pan and cook 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

  4. Meanwhile, to make the sauce, combine vinegar, honey, ketchup, remaining 1/4 cup brown sugar, paprika, sea salt, remaining 1/2 teaspoon pepper and 1/4 teaspoon cayenne in a medium saucepan over medium heat. Bring to a boil, reduce heat and simmer 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.

  5. Continue cooking ribs 1 to 2 more hours until very tender, spraying on both sides with apple juice every 20 to 30 minutes.

  6. Brush ribs with sauce, continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.

  7. Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.

Recipe Yield

6 servings

Recipe Note

Cayenne pepper supplies the heat;brown sugar and honey impart a sweet counterbalance in these tender, southern-style grilled ribs.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives