Championship Glazed Ribs

Championship Glazed Ribs
Staff Writer
Championship Glazed Ribs

Hélène Dujardin

Championship Glazed Ribs

These juicy, succulent St. Louis-style spareribs get great flavor from a dry rub that's also delicious on chicken, fish, and vegetables. They're perfect for serving a crowd at a leisurely weekend barbecue.

Click here to see 9 Mouthwatering Rib Recipes.

6
Servings
325
Calories Per Serving
Deliver Ingredients

Ingredients

For the pork dry rub

  • 1  Cup  firmly packed dark brown sugar
  • 1  Cup  paprika
  • 1/2  Cup  granulated garlic
  • 1/2  Cup  kosher salt
  • 2  Tablespoons  dried minced onion
  • 2  Tablespoons  ground red pepper
  • 2  Tablespoons  ground chipotle chile pepper
  • 1  Tablespoon  chili powder
  • 1  Tablespoon  dried cumin
  • 1  Tablespoon  freshly ground black pepper
  • 1  Tablespoon  dry mustard

For the ribs

  • slabs pork spareribs
  • 1  Cup  bottled hickory and brown sugar barbecue sauce
  • 1/3  Cup  honey

Directions

For the pork dry rub

Stir all of the ingredients together in a medium-sized bowl. This will keep more than a year when stored in an airtight container in a cool, dry place.

For the ribs

Cut the slabs perpendicular to the rib bones, reserving rib tips for another use. (This style of ribs is known as the St. Louis cut. You can also have your butcher trim them for you.) Remove the thin membrane from the back of the ribs by slicing into it with a knife, and then pulling it off. (This will make ribs more tender.)

Stir together the barbecue sauce and honey in a small bowl and reserve ½ cup to serve with the cooked ribs. Season both sides of the ribs generously with 2/3 cup of the pork dry rub and let stand for 10 minutes to create a paste.

Light one side of the grill, heating to 250-300 degrees over low heat, and leave the other side unlit. Place the ribs over the unlit side, and grill, covered with the grill lid, for 2 hours, 15 minutes.

Turn over the rib slabs and grill until tender, for another 2 hours, 15 minutes. Cook the ribs 15 more minutes, basting frequently with the barbecue sauce mixture.

Remove the ribs from the grill, and let stand for 10 minutes. Cut the ribs, slicing between the bones. Serve the ribs with the reserved barbecue sauce mixture.

Nutritional Facts

Total Fat
13g
19%
Sugar
19g
21%
Saturated Fat
4g
17%
Cholesterol
6mg
2%
Carbohydrate, by difference
51g
39%
Protein
10g
22%
Vitamin A, RAE
1047µg
100%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
31µg
34%
Calcium, Ca
268mg
27%
Choline, total
22mg
5%
Fiber, total dietary
14g
56%
Folate, total
62µg
16%
Iron, Fe
12mg
67%
Magnesium, Mg
94mg
29%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
254mg
36%
Riboflavin
1mg
91%
Selenium, Se
5µg
9%
Sodium, Na
375mg
25%
Water
85g
3%
Zinc, Zn
2mg
25%

Ham Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Ham Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.