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Ancho Chile Rubbed St. Louis Style Pork Spareribs
BBQ Rib Recipe for the Smithfield Whole Hog Challenge by Justin Leo from American Q.
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 4
Author Justin Leo
For Ribs
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2
Smithfield Extra Tender St. Louis Style Pork Spareribs
For Rub
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1/4
cup
brown sugar
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2
tablespoon
paprika
-
1
tablespoon
coffee grounds
fine ground
-
1
teaspoon
onion powder
-
1
teaspoon
garlic powder
-
1
teaspoon
cumin
For Glaze
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4
dried ancho chiles
seeded and stemmed
-
1
jalapeno
seeded and stemmed
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1
yellow onion
cut in half
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2
large tomatoes
-
1/2
bunch cilantro
stems removed
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4
limes
juiced
-
1/2
cup
cider vinegar
-
1
cup
brown sugar
For Rub
-
Mix all ingredients well in a small mixing bowl and set aside for ribs.
For Glaze
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Grill ancho peppers lightly until crisp.
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Grill jalapeno, onion, and tomatoes until charred and blistered.
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Place ancho peppers, jalapeno, onion, tomatoes, and cilantro in blender and blend until smooth.
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Add lime juice and continue to blend until smooth.
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Remove mixture from blender and place in a saucepot with the cider vinegar and brown sugar.
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Cook for 15 minutes over low heat or until sugar is dissolved and sauce is syrup in consistency.
For Ribs
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Place ribs on a baking sheet and season liberally on both sides with the rub.
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Let stand room temperature for 15-20 minutes.
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Place ribs in a 225°F pre-heated smoker with hickory wood or chips for best flavor.
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Cook for approximately 4-5 hours or until internal temperature reaches 170°F.
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Remove ribs from smoker and place on a high heat grill.
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Baste ribs with pre-made sauce and cook until a nice patina shows ensuring a thick coating of sauce.
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Cut ribs and enjoy!