Rating: 5 stars
2 Ratings
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  • 2 Ratings

Dish up this melt-in-your-mouth finger food with cold beer, lots of napkins, and maybe a side of potato chips and pickles. Ask your butcher for St. Louis-style spareribs, which are flatter than baby back ribs so they’re easier to brown. They also have a higher amount of fat, which melts and keeps the ribs incredibly tender when roasted. Here’s a quick tip: before cooking, you’ll want to remove the membrane that covers the rack since it can make the ribs hard to separate before eating. Loosen a corner with a sharp knife, then grab it with a paper towel and pull back and away.

Gallery

Credit: Jennifer Causey

Recipe Summary

hands-on:
15 mins
total:
2 hrs 40 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Combine chile powder and salt in a small bowl; rub mixture over ribs. Wrap each rack in aluminum foil and place on a rimmed baking sheet. Roast until bones can be pulled out with just a bit of tension, 2 hours to 2 hours and 15 minutes.

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  • Meanwhile, whisk together ketchup, vinegar, sugar, pepper, hot sauce, and mustard.

  • Preheat broiler. Unwrap ribs and baste with half the sauce. Return unwrapped ribs to oven and broil until sauce is bubbly and glazes the ribs, 6 to 8 minutes. Transfer to a cutting board; let rest for 5 minutes before slicing. Serve ribs with remaining sauce.

Nutrition Facts

680 calories; fat 45.5g; saturated fat 16.6g; protein 44.1g; carbohydrates 23.8g; fiber 1.9g; sugars 18.4g; cholesterol 178.7mg; iron 3.7mg; sodium 2207.3mg; calcium 96.1mg.
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