Father’s Day Favorite: Barbecued Pork Ribs

What sticks to your ribs more than  . . .ribs? Dad’s going to love these meaty spice-rubbed St. Louis style spare ribs and you will, too.  St. Louis style is simply spareribs with the ends trimmed. Of course, there are many styles of ribs.  A nicely detailed explanation of how to select ribs can be found athttp://www.virtualweberbullet.com/ribselect.html

The grilled ribs are fine by themselves, but if you want to smoke them, a very useful website is http://www.thesmokerking.com/smokeporkribs.html


1 1/2 cups classic BBQ Rub, recipe follows:

2 T smoked paprika

5 T light brown sugar

2 T roasted ground cumin

3 T ancho chili powder

1 T onion powder

1 T garlic powder

2 T crushed black peppercorns

2 T crushed red pepper flakes

1 T dry mustard

1 T coarse salt

1 T celery salt

1 t crushed oregano

1 T cayenne

5 lbs. St. Louis style ribs


Combine ingredients in a bowl and mix well.  Rub ribs with classic BBQ  rub evenly coating both sides.  Allow ribs to marinate at room temperature for 30 minutes.  Preheat grill to medium high and prepare for indirect heat.  Place ribs on grill making sure they are not over direct flames.  Grill covered until meat is tender about 30 minutes.

A great barbecue sauce would not be out of place.  Ina Garten’s is the best I’ve come across. http://www.foodnetwork.com/recipes/ina-garten/barbecued-ribs-recipe/index.html Cut ribs between bones, and brush with barbecue sauce.  Grill another 5 to 10 minutes and serve hot sauce on the side.  8 to 10 servings.

Photographer Bill Brady http://bit.ly/9wFYxm
Food Stylist Brian Preston Campbell
Recipe Provided by Phyllis Kirigin, aka sweetpaprika http://sweetpaprika.wordpress.com http://sweetpaprika.wordpress.com