Sweet-and-Spicy Ribs
Tender St. Louis-style pork ribs coated in a flavorful brown sugar and spice rub, slow-cooked until perfectly tender, then finished on the grill with a rich butter-based sauce that combines sweet, spicy, and tangy flavors.
Ingredients
- •¾ cup light brown sugar
- •¼ cup smoked paprika
- •2 tablespoons cayenne pepper
- •2 tablespoons garlic powder
- •3 tablespoons kosher salt
- •2 racks St. Louis-style pork ribs
- •½ cup unsalted butter
- •½ cup apple cider vinegar
- •2 tablespoons Vegetable oil
Cooking Instructions
- 1.
Preheat oven to 325°F. Combine brown sugar, paprika, cayenne, garlic powder, and 3 tablespoons salt in a small bowl; set aside 1/4 cup spice mixture.
5 min
- 2.
Pat ribs dry with paper towels and rub with remaining spice mixture, massaging into crevices. Wrap each rack in a double layer of foil, crimping edges to seal tightly. Place each foil packet on a rimmed baking sheet and bake until meat is fork-tender at the thickest part but not falling off the bone, 2-3 hours. Let cool.
180 min
- 3.
Tear open a corner of each foil packet and carefully pour juices from ribs into a large heatproof measuring cup. Let juices settle, then spoon fat from surface and discard.
10 min
- 4.
Heat butter in a medium saucepan over medium, stirring often, until it foams, then browns (do not burn), 5-8 minutes. Add juices from ribs and 1/4 cup reserved spice mixture and bring to a simmer. Cook until reduced by one-third, 15-20 minutes. Remove sauce from heat, add vinegar, and season with salt.
25 min
- 5.
Prepare grill for medium-high heat; oil grate. Remove ribs from foil and grill, basting with sauce and turning occasionally, until charred in spots, 5-7 minutes. Transfer to a cutting board and let rest 10 minutes. Slice between ribs and serve with remaining sauce.
17 min
- 6.
Ribs can be baked 1 day ahead; let cool in foil, then chill. Bring to room temperature before grilling. Sauce can be made 1 day ahead; cover and chill. Reheat over low.
