With summer finally here, the grill is out, and we’re ready for some southern style eating. While there has long been love for Memphis and Texas style BBQ, St. Louis also has claim to a unique and delicious style. And thanks to a reader who originally from the Gateway to the West, we can share this incredible recipe with you!
What makes St. Louis style ribs don’t refer to the smoke or the rub, but how the rubs themselves are cut. Ribs come from the belly area and are typically fatter with more meat on them. When cut down into a rectangular shape and the cartilage and breastbone are trimmed away, they are known as a St. Louis Style Sparerib. Pair this with a sweet and savory pineapple and jalapeño sauce and get ready to enjoy great fall off the bone goodness!
How to Make Pineapple and Jalapeño Style Pork Spareribs
Ingredients
- 3 Racks St. Louis Style Pork Spareribs
- Rub
- 3 Tbsp brown sugar
- 2 Tbsp coarse salt
- 2 Tbsp ground coriander
- 1 Tbsp coarsely grounded black pepper
- 1 Tbsp ground cumin
- 1 Tbsp paprika
- 1 Tbsp garlic powder
- Pineapple Jalapeño Sauce
- 2 cups pineapple juice
- ½ cup cider vinegar
- 2 Tbsp brown sugar
- ¼ cup butter
- 1 to 2 jalapeños, thinly sliced, with seeds
- ¾ tsp coarsely ground black pepper
Prepare the rub: Combine the rub ingredients in a bowl. Rub mixture on both sides of ribs. Cover tightly, refrigerate up to 24 hours.
Prepare the sauce: Combine sauce ingredients in a medium saucepan. Bring to a boil over medium-high heat. Turn down the heat to simmer, stirring occasionally, until sauce is reduced to about half and syrupy, 25 to 30 minutes.
Heat grill to medium, 325 F to 350 F. Place the ribs over direct heat. Grill for 10-15 minutes per side, turning at least once.
Transfer ribs to heavy duty foil, brush with sauce. Loosely close foil. Place ribs back on grill and turn off the burners that are directly below the ribs. Close lid and cook with indirect heat for approximately 90 minutes. Ribs should be tender with an internal temperature of 200 F. Cut ribs into portions and serve.
Makes 8 to 10 servings.
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