Recipe provided courtesy of National Pork Board.
2 racks pork spareribs, with breast bone removed (St Louis-style ribs; 6 to 7 pound total)
1/4 cup dark brown sugar, packed
4 teaspoons garlic salt
4 teaspoons chili powder
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon celery salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne (ground red pepper)
1/4 teaspoon ground cinnamon
3/4 cup apple juice
1/4 cup blackberry preserves
1 tablespoon reserved Dry Rub mix
1 1/2 teaspoons balsamic vinegar
1 teaspoon garlic, minced (2 cloves)
1 teaspoon jalapeño chile, seeded and minced
1/4 cup white vinegar
2 tablespoons plus 1 1/2 teaspoons apple cider vinegar
2 tablespoons plus 1 1/2 teaspoons Worcestershire sauce
2 1/2 teaspoons reserved Dry Rub mix
1/2 cup plus 2 tablespoons dark brown sugar, packed
2 tablespoons tomato paste
2 tablespoons maple syrup
1 tablespoon plus 1 1/2 teaspoon molasses, mild-flavored
1 tablespoon blackberry preserves
1/4 teaspoon jalapeño chile, seeded and minced
1/8 teaspoon Sriracha chili sauce
- If necessary, remove the thin membrane from back of each rack of rib; discard membrane.
- For Dry Rub: In a small bowl, stir together ingredients until well combined. Reserve 1 tablespoon of the rub for the Liquid Seasoning mixture and 2 1/2 teaspoons for the finishing sauce. Generously apply the remaining rub onto the front and back sides of ribs. Gently pat to ensure that the rub will adhere.
- Prepare and preheat a grill for 250°F (120°C) indirect heat. Place ribs on grill grate, meat side up. Close lid and cook for 2 hours 15 minutes.
- On work surface, lay out 2 double-thick sheets of heavy duty aluminum foil. Lay one rib rack, meat side down, on each double-thickness of foil.
- For Liquid Seasoning: Mix the ingredients in a small bowl. Pour about 1/2 cup of the liquid over each rib rack. Tightly close up the foil packages pressing out as much air as possible.
- Return ribs to the grill and cook, covered, for 1 hour.
- For Finishing Glaze: Combine the white vinegar, apple cider vinegar, Worcestershire sauce, and reserved rub in a small nonreactive saucepan. Bring mixture to a boil; remove from the heat. Using a wire whisk, stir in remaining ingredients until well combined.
- Carefully, unwrap the ribs and discard the foil and juices. Brush glaze on both sides of the ribs. Return the ribs to the grill and cook, covered, for 10 to 15 minutes more or until the glaze caramelizes. Meanwhile, heat remaining glaze.
- To Serve: Transfer ribs to a platter and lightly brush with some of the remaining glaze. Cut each rack in 2 or 3 pieces. If desired, serve with remaining glaze to pass.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.