Best 3 Sweet Spicy St Louis Ribs Recipes
If you are a fan of lip-smacking, tantalizingly sweet and spicy ribs, then St. Louis ribs are the perfect choice for your next culinary adventure. This flavorful dish combines the smoky, succulent texture of pork ribs with a harmonious blend of sweet and spicy flavors. Whether you prefer a traditional barbecue sauce or a fiery, tongue-tingling glaze, this recipe guide will provide you with the secrets to creating the perfect rack of sweet spicy St. Louis ribs that will leave your taste buds dancing and your guests clamoring for more.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET AND STICKY PORK RIBS
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary. Combine the garlic, rosemary, brown sugar, balsamic vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours.
- Place a rack in the center of the oven and preheat the oven to 425 degrees F. Pour 1/2 cup water into the roasting pan and cover the pan tightly with aluminum foil. Roast the ribs until the meat is very tender and separate easily from the bone, about 1 1/2 hours. While the ribs are roasting make the BBQ sauce.
- For the sauce: Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
- To finish, remove the ribs from the oven and transfer to 2 aluminum-foil-lined baking sheets. Increase the oven temperature to 450 degrees F. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Allow the ribs to rest for 10 minutes before slicing.
SWEET & SPICY ST. LOUIS RIBS
Dry rubbed with lots of spices--paprika, chili powder, allspice, cinnamon, cloves--these slow-grilled St. Louis-style pork spareribs will star at any summer barbecue.
Provided by Smithfield®
Categories Smithfield®
Time 5h10m
Yield 4
Number Of Ingredients 13
Steps:
- About 1 hour before smoking, make the dry rub. Combine all rub ingredients in small bowl; mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
- Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
- Serve ribs with remaining barbecue sauce.
Nutrition Facts : Calories 1304.6 calories, Carbohydrate 83.4 g, Cholesterol 275.4 mg, Fat 82.2 g, Fiber 5.9 g, Protein 57.2 g, SaturatedFat 30 g, Sodium 13093.3 mg, Sugar 61.4 g
SWEET & SPICY ST. LOUIS RIBS
Dry rubbed with lots of spices--paprika, chili powder, allspice, cinnamon, cloves--these slow-grilled St. Louis-style pork spareribs will star at any summer barbecue.
Provided by Smithfield(R)
Categories Smithfield®
Time 5h10m
Yield 4
Number Of Ingredients 13
Steps:
- About 1 hour before smoking, make the dry rub. Combine all rub ingredients in small bowl; mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
- Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.
- Serve ribs with remaining barbecue sauce.
Nutrition Facts : Calories 1304.6 calories, Carbohydrate 83.4 g, Cholesterol 275.4 mg, Fat 82.2 g, Fiber 5.9 g, Protein 57.2 g, SaturatedFat 30 g, Sodium 13093.3 mg, Sugar 61.4 g
Tips:
- Choose the right ribs: Select meaty pork spare ribs or baby back ribs for the best results.
- Prepare the ribs: Remove the membrane from the back of the ribs to ensure tender meat.
- Create a flavorful rub: Combine spices like paprika, garlic powder, onion powder, brown sugar, and cayenne pepper to create a flavorful rub that will enhance the taste of the ribs.
- Slow-cook the ribs: Cook the ribs low and slow in a smoker or oven to achieve fall-off-the-bone tenderness.
- Baste the ribs: Brush the ribs with a mixture of apple cider vinegar, honey, and melted butter during the cooking process to add moisture and flavor.
- Let the ribs rest: Allow the ribs to rest for a few minutes before serving to allow the juices to redistribute and enhance the flavor.
Conclusion:
Sweet and spicy St. Louis ribs are a delicious and crowd-pleasing dish that can be enjoyed for any occasion. By following these tips and using the provided recipes, you can create tender, flavorful, and mouthwatering ribs that will impress your friends and family. Remember to choose high-quality ingredients, prepare the ribs properly, and cook them with care to achieve the best results.
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