\"515\" Southern-Style St. Louis Ribs recipe
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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 caloriescarbohydrate: 45.9 gcholesterol: 183.6 mgfat: 54 gfiber: 1.4 gprotein: 37.7 gsaturatedFat: 19.9 gservingSize: -sodium: 1584.8 mgsugar: 42.5 gtransFat: : -unsaturatedFat: : -
Directions \"515\" Southern-Style St. Louis Ribs
Directions
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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.