Entree: United States – Illinois (Midwestern United States) – Chicago-Style Ribs

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 40 min

Additional 2 hrs

Total 3 hrs 30 min

Ingredients

- 2 racks St. Louis-style spare ribs, approx. 3 lb (1.4 kg) each, trimmed
- 1/4 cup (50 g) packed dark brown sugar
- 2 tbsp (16 g) smoked paprika
- 1 tbsp (12 g) kosher salt
- 1 tbsp (8 g) garlic powder
- 1 tbsp (7 g) onion powder
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground mustard
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1 cup (240 ml) apple juice (for mopping)
- Hickory or applewood chips (for smoking)
- 2 tbsp (30 ml) neutral oil (for rubbing)

Sweet-Tangy Chicago-Style Barbecue Sauce
- 1 1/2 cups (360 ml) ketchup
- 1/3 cup (75 g) packed dark brown sugar
- 2 tbsp (30 ml) molasses
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) Dijon mustard
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) garlic powder
- 1/4 tsp (0.5 g) black pepper
- 2 tbsp (28 g) unsalted butter

Skillet Cornbread (serves 6)
- 1 cup (120 g) yellow cornmeal
- 3/4 cup (95 g) all-purpose flour
- 1 tbsp (12 g) sugar
- 1 tbsp (15 g) baking powder
- 1/2 tsp (3 g) kosher salt
- 1 cup (240 ml) buttermilk
- 2 large eggs, approx. 100 g total
- 3 tbsp (45 ml) vegetable oil or melted butter
- 2 tbsp (28 g) unsalted butter (for skillet)

Creamy Coleslaw
- 14 oz (400 g) shredded coleslaw mix (cabbage and carrots)
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (1 g) celery seed (optional)
- Salt and black pepper to taste

Instructions

Short Description:
Slow-smoked St. Louis–style pork ribs rubbed with brown sugar and spices, finished with a sweet-tangy Chicago-style barbecue sauce, served with skillet cornbread and creamy coleslaw for a complete Midwestern main course.

Regional Notes:
This Illinois/Midwestern version is slow-smoked at low temperature and finished with a glossy sweet-and-tangy sauce (brown sugar, molasses, cider vinegar) typical of Chicago barbecue presentations. The method emphasizes low-and-slow smoking, a foil rest to tenderize, then an unwrapped glaze to set the sauce—distinct from quick-grilled or purely oven-baked rib preparations.

1. Prepare the ribs: remove membrane from the bone side of the ribs if present. Pat ribs dry with paper towels.
2. Make the dry rub: in a bowl combine brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, black pepper, ground mustard, and cayenne (if using). Rub 2 tbsp (30 ml) oil over both sides of the ribs, then press the dry rub evenly onto both sides. Let rest in refrigerator, loosely covered, for at least 1 hour or up to overnight.
3. Preheat your smoker to 225°F (107°C). If using a charcoal or gas grill, set up for indirect heat and place soaked hickory or applewood chips on the coals or in a smoker box.
4. Place ribs bone-side down on the smoker grates. Smoke at 225°F (107°C) for about 3 hours, spritzing or mopping with apple juice every 45–60 minutes to maintain moisture.
5. After 3 hours, test flexibility: when the ribs have good bark and the meat has pulled back slightly from the bones, remove them and wrap each rack tightly in heavy-duty foil with 2 tbsp (30 ml) of apple juice added into each foil packet. Return wrapped ribs to the smoker and continue cooking at 225°F (107°C) for 1 to 1¼ hours, or until the meat is tender when probed (ribs should reach roughly 195–203°F / 90–95°C if using a probe, or probe should meet little resistance).
6. While ribs are in foil, make the barbecue sauce: combine ketchup, brown sugar, molasses, apple cider vinegar, Worcestershire, Dijon mustard, smoked paprika, garlic powder, and black pepper in a small saucepan. Bring to a simmer over medium heat, stir until sugar dissolves, then reduce heat to low and whisk in butter until smooth. Keep warm and simmer gently 8–10 minutes to meld flavors; adjust salt/sweetness to taste.
7. Unwrap ribs carefully and place them back on the smoker/grill for 20–45 minutes at 225–250°F (107–121°C). Generously brush the warm sauce on both sides every 8–10 minutes to build a glossy glaze and set it—final glaze step produces the classic sticky finish.
8. Make the skillet cornbread while ribs finish: preheat oven to 425°F (220°C). Place a 9-inch (23 cm) cast-iron skillet with 2 tbsp (28 g) butter in the oven to melt. Whisk cornmeal, flour, sugar, baking powder, and salt in a bowl. In another bowl whisk buttermilk, eggs, and 3 tbsp (45 ml) oil. Combine wet into dry quickly and pour batter into the hot skillet; bake 18–22 minutes until golden and a toothpick comes out clean. Cool briefly and cut into wedges.
9. Make the coleslaw: whisk mayonnaise, apple cider vinegar, sugar, celery seed (if using), salt and pepper in a bowl. Toss with shredded coleslaw mix and chill at least 15 minutes so flavors meld.
10. Rest and slice ribs: remove glazed ribs from smoker and let rest 10–15 minutes. Slice between bones into individual portions.
11. To serve: plate 2–3 rib portions per person with a wedge of skillet cornbread and a scoop of creamy coleslaw. Offer extra warm barbecue sauce on the side.