📝 About This Recipe
These St. Louis-cut ribs are the pinnacle of American barbecue, prized for their uniform rectangular shape and higher fat content which translates to incredible tenderness. Rubbed with a complex blend of spices and slow-roasted until they reach 'competition-style' perfection, they are finished with a sticky, house-made maple-bourbon glaze. This recipe delivers that elusive balance of sweet, heat, and smoke that will make you the hero of any backyard gathering.
🥗 Ingredients
The Meat
- 2 racks St. Louis Style Pork Spareribs (approximately 2.5 - 3 lbs each, membrane removed)
- 1/4 cup Yellow Mustard (used as a binder for the rub)
Signature Dry Rub
- 1/2 cup Dark Brown Sugar (packed)
- 1/4 cup Smoked Paprika (Spanish pimentón preferred)
- 2 tablespoons Kosher Salt
- 1 tablespoon Black Pepper (coarsely ground)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 2 teaspoons Chili Powder (standard mild blend)
- 1/2 teaspoon Cayenne Pepper (adjust for desired heat)
Maple-Bourbon Glaze
- 1 cup Ketchup
- 1/2 cup Bourbon (use a decent quality brand)
- 1/3 cup Pure Maple Syrup (Grade A dark preferred)
- 1/4 cup Apple Cider Vinegar
- 1 tablespoon Worcestershire Sauce
Wrapping Liquid
- 1/2 cup Apple Juice (in a spray bottle)
- 4 tablespoons Unsalted Butter (sliced into thin pats)
👨🍳 Instructions
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1
Preheat your smoker or oven to 225°F (107°C). If using a smoker, use fruitwoods like apple or cherry for a sweet, subtle smoke profile.
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2
Prepare the ribs by removing the silver skin (membrane) from the bone side. Use a butter knife to loosen a corner, then grip with a paper towel and pull firmly across the rack.
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3
In a medium bowl, whisk together all the 'Signature Dry Rub' ingredients until no lumps of brown sugar remain.
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4
Apply a thin, even coat of yellow mustard over both sides of the ribs to act as a binder. Generously sprinkle the dry rub over the ribs, coating all surfaces including the edges. Let sit for 15 minutes.
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5
Place the ribs bone-side down on the smoker or oven rack. Close the lid and smoke for 3 hours, spritzing with apple juice every 45 minutes to maintain moisture.
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6
While the ribs smoke, prepare the glaze. Combine all glaze ingredients in a small saucepan over medium heat. Simmer for 15-20 minutes until thickened and glossy. Set aside.
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7
After 3 hours, the ribs should have a beautiful mahogany 'bark.' Lay out two large sheets of heavy-duty aluminum foil. Place a rack on each sheet.
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8
Top each rack with 2 tablespoons of butter pats and a splash of apple juice. Wrap the foil tightly around the ribs to create a sealed packet, ensuring there are no leaks.
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9
Return the foil-wrapped ribs to the smoker or oven for another 2 hours. This 'Texas Crutch' method braises the meat to achieve maximum tenderness.
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10
Carefully unwrap the ribs (watch out for hot steam!) and discard the foil. The meat should have receded from the bone ends by about 1/4 to 1/2 inch.
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11
Place the ribs back on the rack and brush a thick layer of the Maple-Bourbon Glaze over the top. Cook for a final 30-60 minutes to allow the sauce to 'set' and become tacky.
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12
Test for doneness using the 'bend test': pick up the rack with tongs from one end; if the meat cracks slightly in the center, they are perfect. Remove and rest for 10-15 minutes before slicing between the bones.
💡 Chef's Tips
Always remove the membrane; it blocks flavor penetration and becomes chewy when cooked. Don't rush the 'set' phase of the sauce; that final hour creates the signature sticky texture. If you don't have a smoker, add a teaspoon of liquid smoke to the glaze for an authentic BBQ flavor. Avoid 'fall-off-the-bone' mushiness; a perfect rib should have a clean bite that leaves a slight tooth-mark. Let the meat rest! Slicing too early allows the juices to escape, leaving you with dry ribs.
🍽️ Serving Suggestions
Classic creamy coleslaw to provide a cold, crunchy contrast to the warm, fatty meat. Skillet cornbread with honey butter for soaking up extra maple-bourbon glaze. A crisp, hoppy IPA or a glass of the same bourbon used in the sauce. Loaded potato salad with plenty of green onions and crispy bacon bits. Grilled corn on the cob rubbed with lime and chili powder.