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"515" Southern-Style St. Louis Ribs

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Recipe Summary "515" Southern-Style St. Louis Ribs

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

Ingredients | Pysanky Supplies Near Me

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

Directions

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.

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

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.

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.

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

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

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

Serving Suggestions: You can make these deliciously tangy ribs even more so by adding some hot sauce to the sauce mixture. On the side, go classic-a cooling, creamy cole slaw and cornbread slathered with honey butter.

Recipe by BBQ Pit Master, Moe Cason

Info | Pysanky Supplies Near Me

prep: 20 mins cook: 4 hrs additional: 1 hr total: 5 hrs 20 mins Servings: 6 Yield: 6 servings

TAG : "515" Southern-Style St. Louis Ribs

Trusted Brands: Recipes and Tips, Smithfield®,

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