St Louis Grilled Pork Spare Ribs Plate
St Louis barbecue tradition reading St Louis-cut spare ribs grilled low and slow then finished under a sweet tomato BBQ sauce for a sticky lacquered crust, plated with classic potato salad and pickled onion for the Gateway City weekend grill plate.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat ribs dry and peel silver skin from bone side. Halve potatoes if larger than golf ball. Thinly slice red onion and finely dice celery. Pick and finely chop dill and chives. Brush ribs with yellow mustard. Mix paprika, 1/4 cup brown sugar, garlic powder, onion powder, black pepper, cayenne, and 1 tsp sea salt; press firmly into ribs.
Boil
Bring potatoes and eggs gently into salted water over high heat. Cook 4 minutes, then lift eggs out and plunge into ice water; peel when cool. Continue boiling potatoes 14–16 minutes until fork-tender. Drain and set aside.
Build 1
Submerge red onion in 2 tbsp apple cider vinegar with a pinch of salt. Whisk ketchup, molasses, remaining 2 tbsp brown sugar, 2 tbsp apple cider vinegar, and Worcestershire in a saucepan over medium heat 4–5 minutes until thickened.
Grill
Heat a grill pan over medium-low 4 minutes. Lay ribs meat-side up, cover loosely with foil, and grill 40 minutes turning every 10 minutes until meat pulls back from bone tips. Brush half the BBQ sauce over ribs and grill 4 minutes per side uncovered until sauce lacquers deep mahogany.
Build 2
Whisk mayonnaise, Dijon, remaining 2 tbsp apple cider vinegar, half the dill, half the chives, and 0.5 tsp sea salt. Chop boiled potatoes into 2cm pieces, halve eggs, fold both through dressing with celery and drained pickled onion.
Rest and plate
Rest ribs 5 minutes. Carve between bones. Plate ribs with remaining BBQ sauce drizzled over, potato salad piled alongside, scatter remaining dill and chives over the salad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.