Entree: United States – St. Louis, Missouri – St. Louis–Style Barbecue Spare Ribs

Serving Size: 4

Approximate Time

Prep 15 min

Cook 4 hrs

Additional 45 min

Total 5 hrs

Ingredients

- 3 lb (1.4 kg) pork spare ribs, trimmed to St. Louis cut
- 1/4 cup (50 g) packed brown sugar
- 2 tbsp (30 ml) smoked paprika
- 1 tbsp (15 ml) kosher salt
- 1 tbsp (15 ml) black pepper
- 2 tsp (10 ml) garlic powder
- 2 tsp (10 ml) onion powder
- 1 tsp (5 ml) cayenne pepper (optional)
- 1 cup (240 ml) ketchup
- 1/4 cup (60 ml) apple cider vinegar
- 1/4 cup (60 ml) molasses or dark brown sugar
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) Dijon mustard
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) vegetable oil (for brushing)

Instructions

1. Remove the membrane from the bone side of the ribs and pat ribs dry. Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne to make the dry rub. Rub evenly over both sides of the ribs and let rest in the refrigerator 1–4 hours or overnight.
2. Preheat oven or smoker to 275°F (135°C). Place ribs bone-side down on a foil-lined baking sheet or in the smoker. Cook uncovered for 2.5–3 hours.
3. Meanwhile, combine ketchup, apple cider vinegar, molasses (or brown sugar), Worcestershire, Dijon, and water in a small saucepan. Bring to a simmer and cook 8–10 minutes until slightly thickened; keep warm.
4. After 2.5–3 hours, wrap ribs tightly in foil with a splash of water or apple juice and return to oven/smoker for 45–60 minutes until very tender.
5. Unwrap ribs and brush both sides with oil and half the sauce. Increase heat to 375°F (190°C) or transfer to a hot grill and cook 5–10 minutes, basting with remaining sauce and turning once, until caramelized. Let rest 5 minutes, slice between bones, and serve.