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Try SavoraKansas City-Style Spare Ribs
These ribs are trimmed St. Louis-style, rubbed with a sweet brown sugar mixture, and glazed with a tangy tomato-based barbecue sauce. The result is a tender, bite-through rib that's perfect for a backyard barbecue.
Ingredients
- 3-4 lbs Pork Spare Ribs
- Brown Sugar1/2 cup
- Paprika2 tablespoons
- Garlic Powder1 tablespoon
- Onion Powder1 tablespoon
- Chili Powder1 tablespoon
- Salt1 teaspoon
- Black Pepper1 teaspoon
- Barbecue Sauce1 1/2 cups
- Apple Cider Vinegar1/4 cup
- Worcestershire Sauce2 tablespoons
- Honey2 tablespoons
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Learn MoreMethod
Prepare the Ribs: Trim the spare ribs into a St. Louis cut by removing the rib tips and excess fat. Pat the ribs dry with paper towels.
Make the Rub: In a bowl, combine brown sugar, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Mix well.
Apply the Rub: Generously rub the spice mixture all over the ribs, ensuring they are fully coated. Wrap the ribs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
Prepare the Grill: Preheat your grill to a medium-low heat (about 250-275°F). If using a charcoal grill, arrange the coals to one side for indirect cooking.
Smoke the Ribs: Place the ribs on the grill, bone-side down, away from the direct heat. Close the lid and smoke for 2.5-3 hours, or until the internal temperature reaches about 190-200°F. Use a meat thermometer to check.
Make the Glaze: While the ribs are smoking, prepare the barbecue sauce glaze. In a saucepan, combine barbecue sauce, apple cider vinegar, Worcestershire sauce, and honey. Simmer over low heat for 15-20 minutes, stirring occasionally, until slightly thickened.
Glaze the Ribs: During the last 30 minutes of cooking, brush the ribs with the barbecue sauce glaze every 10 minutes, ensuring they are evenly coated.
Rest and Serve: Once the ribs are tender and have a nice bite-through consistency, remove them from the grill. Let them rest for 10-15 minutes before slicing and serving. Enjoy!
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