Entree: United States – St. Louis, Missouri – Classic St. Louis–Style BBQ Ribs

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 5 hrs

Total 5 hrs 20 min

Ingredients

- 3 lb (1.4 kg) St. Louis–cut spare ribs (about 2 racks)
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (50 g) brown sugar, packed
- 1/4 cup (30 g) smoked paprika
- 2 tbsp (30 g) kosher salt
- 1 tbsp (15 g) black pepper, freshly ground
- 1 tbsp (15 g) garlic powder
- 1 tbsp (15 g) onion powder
- 1 tsp (5 g) cayenne pepper
- 1 tsp (5 g) ground cumin
- 1 cup (240 ml) apple cider vinegar
- Wood chips for smoking (hickory or apple)
- 1 cup (240 ml) ketchup
- 1/4 cup (60 ml) apple cider vinegar
- 1/4 cup (85 g) molasses
- 2 tbsp (30 g) brown sugar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce

Instructions

1. Remove the membrane from the bone side of the ribs and pat the ribs dry; rub vegetable oil over the racks. Mix brown sugar, smoked paprika, salt, pepper, garlic powder, onion powder, cayenne, and cumin; coat ribs evenly with the dry rub. Let rest refrigerated 1 hour or up to overnight.
2. Preheat smoker to 225°F (107°C) with hickory or apple wood chips. Place ribs bone-side down and smoke 3 hours, spritzing occasionally with apple cider vinegar.
3. After 3 hours, wrap ribs tightly in foil and return to smoker for 1.5 hours.
4. While ribs are wrapping, combine ketchup, apple cider vinegar, molasses, brown sugar, Worcestershire, and hot sauce in a saucepan; simmer 10 minutes to meld and thicken, then remove from heat.
5. Unwrap ribs and brush both sides with sauce; place back on smoker (or hot grill) for 30 minutes to set the glaze and develop bark. Rest 10 minutes, slice between bones, and serve.