A couple of grilled ribs with blackberry jalapeño sauce on a white plate.

Blackberry Jalapeño BBQ St. Louis Spare Ribs

Name: Blackberry Jalapeño BBQ St. Louis Spare Ribs Recipe
Prep time: 30 min
Cook time: 4 h 30 min
Yield: 4 Servings
Cuisine: Pork
Ingredients: 10 St. Louis Cut Spare Ribs (each, skinned); Dry Rub Mix:; 1-1/4 cups Brown Sugar; 2/3 cup Paprika; 1/3 cup Kosher Salt; 1/4 cup Black Pepper; 1/3 cup Garlic Salt; 1/3 cup Onion Salt; 1/3 cup Celery Salt; 1/3 cup Cayenne Pepper; 1/3 cup Ground Cumin; Liquid Seasoning:; 1/4 cup White Vinegar; 2 tbsp Apple Cider Vinegar; 2 tbsp Worcestershire Sauce; 1/2 cup Dark Brown Sugar, packed; 1 tbsp Reserved Dry Rub mix (from above); 1 tbsp Molasses, mild-flavored; Blackberry-Jalapeno Sauce:; 1-1/2 tsp Apple Cider Vinegar; 2 tbsp Dark Brown Sugar, packed; 1-1/2 tsp Worcestershire Sauce; 2-1/2 tsp Reserved Dry Rub mix (from above); 2 tbsp Tomato Paste; 2 tbsp Maple Syrup; 1-1/2 tsp Molasses, mild-flavored, additional; 1 tbsp Blackberry Preserves; 1/4 tsp Jalapeño Pepper, seeded and minced; 1/8 tsp Hot Chili Sauce (sriracha)

Recipe and Photo Courtesy of Pork Checkoff

Makes: 4 servings
Prep Time: 20 - 30 minutes
Cook Time: 3.5 - 4.5 hours

Ingredients:

St. Louis Cut Spare Ribs (each, skinned)

Dry Rub Mix:

Brown Sugar
Paprika
Kosher Salt
Black Pepper
Garlic Salt
Onion Salt
Celery Salt
Cayenne Pepper
Ground Cumin

Blackberry-Jalapeno Sauce:

White Vinegar
Apple Cider Vinegar
Apple Cider Vinegar, additional
Worcestershire Sauce
Worcestershire Sauce, additional
Reserved Dry Rub mix (from above)
Dark Brown Sugar, packed
Dark Brown Sugar, packed, additional
Tomato Paste
Maple Syrup
Molasses, mild-flavored
Molasses, mild-flavored, additional
Blackberry Preserves
Jalapeño Pepper, seeded and minced
Hot Chili Sauce (sriracha)

Additional Items:

• Small Bowl
• Heavy Duty Aluminum Foil
• Small Nonreactive Saucepan

Directions:

Dry Rub:

In a small bowl, stir together dry rub ingredients until well combined.
Note: Reserve 1 tbsp of the rub for the Liquid Seasoning mixture and 2-1/2 tsp for the finishing sauce.
Generously apply the remaining rub onto the front and back sides of ribs.
Gently pat to ensure that the rub will adhere.

Liquid Seasoning:

Mix the liquid seasoning ingredients in a small bowl.
Pour about 1/2 cup of the liquid over each rib rack.

Blackberry-Jalapeno Sauce:

Combine the Blackberry-Jalapeno Sauce ingredients in a small nonreactive saucepan.
On your grill's side burner, bring mixture to a boil; remove from the heat.
Using a wire whisk, stir in remaining ingredients until well combined.

Ribs:

Remove the thin membrane from back of each rack of rib; discard membrane.
Prepare and preheat a grill for 250℉ indirect heat. Place ribs on grill grate, meat side up.
Close lid and cook for 2 hours, 15 minutes.
Remove the ribs on work surface, lay out 2 double-thick sheets of heavy duty aluminum foil.
Lay one rib rack, meat side down, on each double-thickness of foil.
Pour about 1/2 cup of the liquid over each rib rack.
Tightly close up the foil packages pressing out as much air as possible.
Return ribs to the grill and cook, covered, for 1 hour.
Carefully, remove the ribs and unwrap the ribs and discard the foil and juices.
Brush finishing glaze on both sides of the ribs.
Return the ribs to the grill and cook, covered, for 10 to 15 minutes more or until the glaze begins caramelizes.
Meanwhile, heat remaining glaze.
To serve, transfer ribs to a platter and lightly brush with some of the remaining glaze.
Cut each rack in 2 or 3 pieces.
If desired, serve with remaining glaze to pass.