Try these: Grilled sweet and spicy St. Louis style ribs

How to Make St. Louis-Style Ribs and Cole Slaw

Grilled sweet and spicy St.Louis-style ribs are fall-off-the-bone amazing and are perfect for your next outdoor gathering! A very simple spice mixture is made by whisking together some seriously aromatic spices and brown sugar. This spice mixture is then rubbed all over the ribs and then baked low and slow for 2 1/2 hours. The last step is to baste these grills with a glaze made from the remaining spice mixture and then grilled to a charred perfection. These pork ribs are a must-make as the temperatures start to rise!

It's no secret that I love to grill. We have certainly been down this road a million times. Unfortunately, weather has been pretty crappy here lately. So crappy in fact that the thought of going outside to grill literally makes my heart hurt.

I promised myself that I would never become one of those people that complains about the weather. You know who I'm talking about. The people that complain all winter that they are sick of the cold and snow, and then once the summer arrives, they complain about it being too hot. Now it's the end of April, and we have had two snow storms this week. OH, and it's supposed to snow all weekend. It's not like it's fun, beautiful, fluffy snow either. It's that heavy crap that uproots trees and causes insane power outages (which we have also had this week). It has been cold, disgusting, the ski resorts are closed, and I'm just over it. I am sooooo overrrrrr it. Not only does it make me feel incredibly lazy being stuck inside all day, but it's making me mentally insane. I'm not kidding. It makes me want to punch things.

So, here I am...and I am officially one of those people that complains about the weather. I have officially become my own worst enemy.

So, it makes me feel a little bittersweet that I'm posting the recipe for these sweet and spicy St. Louis-style ribs today. It makes me think of a simpler time, when I would grill without thinking....literally taking advantage of the fact that it was 65 degrees F and beautiful. Little did I know that all hell would break loose within 5 days.

It makes me happy though that I could share this recipe with you because these ribs really are amazing. Pair them with an IPA. It will really tone down the spice. I hope it is beautiful wherever you are at this weekend, and that you can grill up these beauties. I'll be with you in spirit. xoxo

Grilled Sweet and Spicy St. Louis-Style Ribs


  • 2 racks St. Louis-style pork ribs, each rack cut in half
  • 1/2 cup packed brown sugar
  • 3 tablespoons chili powder
  • 3 tablespoons smoked paprika
  • 2 tablespoons chipotle chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoons onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1/2 cup unsalted butter
  • 2 tablespoons red wine vinegar


  1. Preheat your oven to 325 degrees F. Line 2 large baking sheets with foil and place the ribs on each sheet.
  2. In a small bowl, whisk together the brown sugar, chili powder, smoked paprika, chili powder, garlic powder, onion powder, kosher salt, black pepper, cumin and cayenne pepper.
  3. Taking all but about 1/4 cup of the spice mixture, spread it all over the ribs. Press in where you can, and cover each rack with foil. Place the ribs in the oven and bake for 2 1/2 hours or until the ribs are tender, but not quite falling off the bone.
  4. Once the ribs have baked, remove them from heat and set aside. Preheat your grill to medium-high heat. While the grill is heating up, prepare your glaze. Pour the dripping from your ribs into a medium saucepan and add 1/2 cup of unsalted butter (1 stick). Melt the butter, and then whisk in the remaining 1/4 cup of spice mixture. Cook for about 10 minutes and then remove from heat. Whisk in the red wine vinegar. The sauce will bubble up a little, and that's OK. Transfer the sauce to a small bowl and have a brush handy.
  5. Once your grill is hot, add the ribs and spread on the glaze generously. Flip them after 5 minutes and continue to glaze. Flip them once again after 5 minutes, continuing to glaze. After about 20-25 minutes of flipping every 5 minutes, remove from heat.
  6. Cut the ribs into individual pieces and drizzle with remaining sauce or serve on the side. Enjoy!

See the original post Grilled Sweet and Spicy St Louis Style Ribs on Cooking and Beer!

Click through for some grilling tips and tricks --

15 Biggest Grilling Mistakes
See Gallery
Try these: Grilled sweet and spicy St. Louis style ribs

A Dirty Grill

Just make sure to clean the grill after each use. It needs to be clean every time you plan to use it. Hot grates are easier to clean so try brushing the grates immediately after removing the food.

Forgetting to Prepare Ingredients

Make a checklist so you don't forget any ingredients. Ensure that all the ingredients are chopped, mixed and ready to be cooked.

Improper Tools

No need to get fancy with your cooking tools, but make sure to have a few key ones to ensure a great barbecue. Bon Appetit recommends keeping around long-handled tongs, a long-handled spatula and several kitchen towels.

Too Much Sauce Immediately

Sauces and glazes are meant to give the meat additional flavor, but if you add the sauces too soon in the cooking process, you could risk burning the food. Most glazes and sauces contain sugars, which are more likely to burn.

Not Using A Meat Thermometer

A meat thermometer will help you to accurately gauge the temperature of the meat. It's fine to cut open the chicken to check its status, but the meal will ultimately look better if you haven't chopped away at the food.

Grilling Cold Food

If you're cooking frozen meats, make sure to let them thaw out. Tossing a frozen steak onto a hot grill is a sure way to burn your dinner. Men's Health suggests letting roasts, steaks, chops and even veggies rest outside the fridge for at least 15 to 20 minutes. That's how long it should take to heat up the grill anyhow.

Pressing On Burgers

To keep burgers from getting dry, do not press on them. Pressing on burgers releases all the tasty juices. Instead, let the burger sit and grill until it gets a grill mark and then flip it only one time. Men's Health recommends adding two tablespoons of ice water per pound of burger mixture to get a juicier burger or try using meat with at least 15 percent fat.

Under-Seasoning Meat

As much as you season meat on the outside, it's hard to get the flavor to reach the inside. To avoid this problem, create a "board dressing." Try mixing six tablespoons of olive oil and two tablespoons of fresh flat-leaf parsley with kosher salt and freshly ground black pepper, to taste. Let the meat rest on the board and flip it once. Then, when you cut the meat, the juices will combine with the board dressing and enhance the taste. Season the meat once again before serving.

Rushing The Meat

Thick cuts of meat need to rest, at least for a few minutes, before being served. The rest allows the proteins to firm and helps the meat to seal in all the delicious flavors. Ideally, the meat should cool down to an internal temperature of 120 degrees before being cut. That can take anywhere from five minutes to twenty.

Not Grilling Fatty Foods Over Flames

Placing fatty foods like pork, beef and chicken over an open flame helps to char the outside of the meat while cooking the inside.

Cooking Veggies on The Open Flame

Vegetables should be grilled near the open flame to give them a smoky flavor, but vegetables definitely do not belong on top of the flame.

Covering The Grill

When cooking with direct heat, never cover the grill. Closing the grill makes acrid smoke build up, which will end up negatively affecting the taste of the food. That applies to grilled burgers, chicken and steaks. Covering the grill with a lid is fine for indirect grilling, according to Bon Appetit.

Walking Away from the Grill

Leaving the grill completely unattended is a big no-no. First of all, this is a safety hazard and second, you could easily burn your food. Ask a friend to bring you a drink so you don't have to leave your grilling station.

Putting Cooked Meat Where Raw Meat Was

Never put cooked meat on the same plate as the raw meat because germs from the raw meat can transfer to the cooked. Put all the raw meat together on one plate and then keep a separate clean plate for the cooked meat.

Grilling Wet Food

It's smart to rinse chicken breasts before cooking them, but make sure to dry the meat off a bit before tossing it on to the grill. Food doesn't brown until it reaches about 250 degrees and water only reaches 212 degrees before evaporating, which will cause steam.


Read Full Story

Sign up for the Best Bites by AOL newsletter to get the most delicious recipes and hottest food trends delivered straight to your inbox every day.

Subscribe to our other newsletters

Emails may offer personalized content or ads. Learn more. You may unsubscribe any time.