American · Dinner
St. Louis Spare Ribs (Dairy-Free)
St. Louis-cut pork spare ribs rubbed with smoked paprika and brown sugar, slow-smoked over indirect heat until meat pulls from bone, then glazed with a dairy-free tomato and molasses barbecue sauce. Served with pickled gherkins.
$7
20 minsPrep
300 minsCook
320 minsTotal
MediumLevel
Nutrition per serving
665Calories
37.1gProtein
42.9gFat
34.4gCarbs
25.7gSugar
3.7gFiber
1348mgSodium
179mgChol
15.6gSat Fat
582mgPotassium
68mgCalcium
2.1mgIron
0.8mcgVitamin B12
12mgVitamin C
gluten-free
egg-free
protein-rich
dairy-free
Instructions
1
Prep
Pat the ribs dry and peel off the thin membrane from the bone side so the dry rub penetrates deeply into the meat.
2
Rub
Mix brown sugar, smoked paprika, garlic powder, black pepper, salt and cayenne, then press the mixture firmly over both sides of the ribs.
3
Rest
Leave the rubbed ribs uncovered at room temperature for 15 minutes until the surface becomes tacky.
4
Roast
Smoke the ribs bone-side down over indirect heat at 250°F for approximately 4 hours until meat pulls back from the bone tips.
5
Simmer
Whisk together tomato paste, molasses, apple cider vinegar and Dijon mustard with a splash of water over medium-low heat for 5 minutes until glossy.
6
Plate
Brush the sauce over the ribs, slice between the bones, stack on a plate and serve with the gherkins alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in pork spare ribs, St. Louis cut
- 2 tbsp2 tbsp brown sugar
- 2 tbsp2 tbsp smoked paprika
- 2 tsp2 tsp garlic powder
- 2 tsp2 tsp black pepper
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp cayenne
- 4 tbsp60g tomato paste
- 2 tbsp40g molasses
- 2 tbsp30ml apple cider vinegar
- 2 tsp2 tsp Dijon mustard
- 44 gherkins (60g)
