Grilled sweet and spicy St.Louis-style ribs are fall-off-the-bone amazing and are perfect for your next outdoor gathering! A very simple spice mixture is made by whisking together some seriously aromatic spices and brown sugar. This spice mixture is then rubbed all over the ribs and then baked low and slow for 2 1/2 hours. The last step is to baste these grills with a glaze made from the remaining spice mixture and then grilled to a charred perfection. These pork ribs are a must-make as the temperatures start to rise!
It’s no secret that I love to grill. We have certainly been down this road a million times. Unfortunately, weather has been pretty crappy here lately. So crappy in fact that the thought of going outside to grill literally makes my heart hurt.
I promised myself that I would never become one of those people that complains about the weather. You know who I’m talking about. The people that complain all winter that they are sick of the cold and snow, and then once the summer arrives, they complain about it being too hot. Now it’s the end of April, and we have had two snow storms this week. OH, and it’s supposed to snow all weekend. It’s not like it’s fun, beautiful, fluffy snow either. It’s that heavy crap that uproots trees and causes insane power outages (which we have also had this week). It has been cold, disgusting, the ski resorts are closed, and I’m just over it. I am sooooo overrrrrr it. Not only does it make me feel incredibly lazy being stuck inside all day, but it’s making me mentally insane. I’m not kidding. It makes me want to punch things.
So, here I am…and I am officially one of those people that complains about the weather. I have officially become my own worst enemy.
So, it makes me feel a little bittersweet that I’m posting the recipe for these sweet and spicy St. Louis-style ribs today. It makes me think of a simpler time, when I would grill without thinking….literally taking advantage of the fact that it was 65 degrees F and beautiful. Little did I know that all hell would break loose within 5 days.
It makes me happy though that I could share this recipe with you because these ribs really are amazing. Pair them with an IPA. It will really tone down the spice. I hope it is beautiful wherever you are at this weekend, and that you can grill up these beauties. I’ll be with you in spirit. xoxo
2 racks St. Louis-style pork ribs, each rack cut in half
1/2 cup packed brown sugar
3 tablespoons chili powder
3 tablespoons smoked paprika
2 tablespoons chipotle chili powder
1 tablespoon garlic powder
1 tablespoons onion powder
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1/2 cup unsalted butter
2 tablespoons red wine vinegar
Preheat your oven to 325 degrees F. Line 2 large baking sheets with foil and place the ribs on each sheet.
In a small bowl, whisk together the brown sugar, chili powder, smoked paprika, chili powder, garlic powder, onion powder, kosher salt, black pepper, cumin and cayenne pepper.
Taking all but about 1/4 cup of the spice mixture, spread it all over the ribs. Press in where you can, and cover each rack with foil. Place the ribs in the oven and bake for 2 1/2 hours or until the ribs are tender, but not quite falling off the bone.
Once the ribs have baked, remove them from heat and set aside. Preheat your grill to medium-high heat. While the grill is heating up, prepare your glaze. Pour the dripping from your ribs into a medium saucepan and add 1/2 cup of unsalted butter (1 stick). Melt the butter, and then whisk in the remaining 1/4 cup of spice mixture. Cook for about 10 minutes and then remove from heat. Whisk in the red wine vinegar. The sauce will bubble up a little, and that's OK. Transfer the sauce to a small bowl and have a brush handy.
Once your grill is hot, add the ribs and spread on the glaze generously. Flip them after 5 minutes and continue to glaze. Flip them once again after 5 minutes, continuing to glaze. After about 20-25 minutes of flipping every 5 minutes, remove from heat.
Cut the ribs into individual pieces and drizzle with remaining sauce or serve on the side. Enjoy!