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
400
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

  • 2 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
10g
14%
Sugar
41g
46%
Saturated Fat
2g
8%
Cholesterol
9mg
3%
Carbohydrate, by difference
76g
58%
Protein
13g
28%
Vitamin A, RAE
1094µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
34µg
38%
Calcium, Ca
251mg
25%
Choline, total
31mg
7%
Fiber, total dietary
16g
64%
Fluoride, F
5µg
0%
Folate, total
96µg
24%
Iron, Fe
12mg
67%
Magnesium, Mg
115mg
36%
Manganese, Mn
2mg
100%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
285mg
41%
Riboflavin
1mg
91%
Selenium, Se
13µg
24%
Sodium, Na
461mg
31%
Thiamin
1mg
91%
Water
59g
2%
Zinc, Zn
4mg
50%

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.