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Smithfield Whole Hog Challenge Richard Petty

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

Ingredients

For Ribs

  • 2 Smithfield Extra Tender St. Louis Style Pork Spareribs

For Rub

  • 1/4 cup brown sugar
  • 2 tablespoon paprika
  • 1 tablespoon coffee grounds fine ground
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin

For Glaze

  • 4 dried ancho chiles seeded and stemmed
  • 1 jalapeno seeded and stemmed
  • 1 yellow onion cut in half
  • 2 large tomatoes
  • 1/2 bunch cilantro stems removed
  • 4 limes juiced
  • 1/2 cup cider vinegar
  • 1 cup brown sugar

Instructions

For Rub

  1. Mix all ingredients well in a small mixing bowl and set aside for ribs.

For Glaze

  1. Grill ancho peppers lightly until crisp.
  2. Grill jalapeno, onion, and tomatoes until charred and blistered.
  3. Place ancho peppers, jalapeno, onion, tomatoes, and cilantro in blender and blend until smooth.
  4. Add lime juice and continue to blend until smooth.
  5. Remove mixture from blender and place in a saucepot with the cider vinegar and brown sugar.
  6. Cook for 15 minutes over low heat or until sugar is dissolved and sauce is syrup in consistency.

For Ribs

  1. Place ribs on a baking sheet and season liberally on both sides with the rub.
  2. Let stand room temperature for 15-20 minutes.
  3. Place ribs in a 225°F pre-heated smoker with hickory wood or chips for best flavor.
  4. Cook for approximately 4-5 hours or until internal temperature reaches 170°F.
  5. Remove ribs from smoker and place on a high heat grill.
  6. Baste ribs with pre-made sauce and cook until a nice patina shows ensuring a thick coating of sauce.
  7. Cut ribs and enjoy!