The perilous path that leads toward half-assery is a slippery and a very steep one. However, that is not the same as taking shortcuts to innovate and enhance the end result. I find it boring to always resort to smearing bottled BBQ sauce on pork ribs. These tasty St. Louis Sweet and Spicy Pork Ribs include ingredients commonly found in every pantry both for the rub and the glaze. We were not disappointed one bit by the result. Far from it!
Once you make these St. Louis Sweet and Spicy Pork Ribs, you will realize that they are as exquisite as they are very easy to fix. You can also choose to roast them fully in your oven or to partially roast them in the oven and then finish them off over the grill for that last smoky touch. Or, alternatively, you can grill them from beginning to end, preferably over a gas grill, where the temperature is steadier and way easier to control than when dealing with a charcoal grill. I roasted the rack entirely in my oven and they were utterly delicious.
The St. Louis Sweet and Spicy Pork Ribs are simply perfect for your 4th of July celebration. Apply the dry rub. Pop them in the oven loosely covered for 2 and a half hours (depending on your oven). Bring them back out of the oven. Brush the glaze on and finish off the roasting for 30 minutes until they achieve that much desired fall-off-the-bone tenderness.
Additionally, the recipe is highly adaptable. Just keep it sweet and spicy! And if you enjoy an extra kick in your food, add a chopped adobado chipotle to your glaze ingredients.
If you would like to finish your rib rack on the grill, just follow the first steps until the glazing. Return to oven for 20 minutes uncovered and then finish the ribs off over the gas grill for 10 – 12 minutes.
St. Louis Sweet and Spicy Pork Ribs
Ingredients
- 1 3 lbs. St. Louis Style Pork Spare Ribs rack trimmed
- For the dry rub:
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 2 tsp red pepper flakes
- 1 tsp salt
- 1 tsp chili powder
- 2 tsp paprika
- For the glaze:
- 1 tbsp stone ground mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 2 tbsp honey
- 1 tsp salt
Instructions
- Preheat oven at 300 F.
- In a small bowl mix all the dry rub ingredients and spread the mix evenly on the rib rack on every side, using a pastry brush. Place rack, meat side up, on a baking sheet and cover loosely with foil.
- Roast in the oven for 2 1/2 hours.
- In another bowl mix well all the glaze ingredients. Take rib rack out of the oven and turn temperature up to 350 F. Using the pastry brush spread the glaze evenly on all sides of the rack. Be careful, don't burn yourself!
- Remove the cover and return to oven for 30 more minutes, until brown. Enjoy!
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