2 ratings

Championship Glazed Ribs


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.

Ready in
5 h
Calories Per Serving


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


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.