American · Dinner
St. Louis Spare Ribs (High-Protein)
St. Louis spare ribs rubbed with smoked paprika, brown sugar, and cayenne, then slow-roasted until meat pulls from bone. Finished with a tomato-molasses barbecue glaze and served alongside protein-rich black beans to boost total protein while maintaining classic pork-rib flavor.
$8
20 minsPrep
210 minsCook
230 minsTotal
MediumLevel
Nutrition per serving
790Calories
50.8gProtein
35.7gFat
56.2gCarbs
25.1gSugar
10.9gFiber
1312mgSodium
126mgChol
13.2gSat Fat
887mgPotassium
123mgCalcium
4.1mgIron
1.1mcgVitamin B12
2.1mgVitamin C
gluten-free
egg-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the ribs dry and trim any loose membrane on a board until the rack sits flat and clean.
2
Toss
Combine the smoked paprika, brown sugar, cayenne, salt, and black pepper in a bowl, then rub all over the ribs until evenly coated.
3
Roast
Set the ribs meat-side up on a foil-lined tray in a 275°F oven and cook 2 hours 45 minutes until a probe slides through with no resistance.
4
Reduce
Stir barbecue sauce, molasses, tomato paste, and vinegar in a saucepan over medium-low heat 5 minutes until the glaze coats the back of a spoon.
5
Glaze
Brush the ribs with the sauce and return to a 400°F oven 12 minutes until the glaze sets into a sticky, darkened lacquer.
6
Plate
Warm the black beans, then slice between the bones, pile the ribs alongside the beans, and spoon over any remaining glaze.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 20 oz566g bone-in pork ribs, St. Louis cut
- 2 tbsp2 tbsp smoked paprika
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp cayenne
- 1 tsp1 tsp salt
- 2 tsp2 tsp black pepper
- 6 tbsp90g barbecue sauce
- 2 tsp2 tsp molasses
- 2 tbsp30g tomato paste
- 14 oz396g cooked black beans, drained
- 2 tbsp30ml apple cider vinegar
