St. Louis-Style Grilled Pork Ribs

Votes: 1

Time: 6 hours 15 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 1856, total fat 149 G., saturated fats 47 G., proteins 101 G., carbohydrates 25 G., fiber 6 G., cholesterol 499 mg, sodium 1691 mg, sugar 10 G.

"The secret ingredient in my barbecue spice blend is curry powder," shares recipe author Kardeya Brown. "Along with a handful of other dried spices I always have in the kitchen, it imparts such a rich flavor and aroma to these meaty pork ribs that you don't even need a sauce. The ribs are incredibly tender, the meat literally falls off the bone."

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ribs

2 layers of pork ribs (2.3 - 2.7 kg each)
1.5 cups Dijon mustard
1 cup rib spice mix
1 cup of apple juice
BBQ sauce (store-bought)
Special equipment: spray bottle

Spice mix for ribs

1/3 cup garlic powder
1/3 cup onion powder
1/3 cup smoked paprika
1/3 cup dark brown sugar
2 tbsp. curry powder
2 tablespoons coarse salt
1 tbsp freshly ground black pepper
2 teaspoons celery seeds
2 tsp chili powder
2 tsp ground cumin

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork ribs, Dijon mustard, apple juice, barbecue seasoning, garlic powder, paprika, celery seeds, curry, brown sugar, cumin

Cooking the dish according to the recipe:

Preheat the grill to indirect heat (rake the coals to one side) and heat to 110-112°C (230-250°F). Brush both sides of the ribs with Dijon mustard. Rub both sides with rib seasoning.
Place the ribs over indirect heat. Close the lid and cook until the meat begins to darken, about 45 minutes. Remove the lid and spray with apple juice. Close the lid and cook for another 3 hours. Wrap the ribs tightly in foil and cook until tender, another 1 hour.

Turn the ribs over and bake for another 30 minutes to 1 hour.
If desired, brush with barbecue sauce an hour before cooking. Remove the ribs from the grill. Let rest for 5 minutes, then slice and serve.

Miss Brown's Rib Spice Mix:
Yield: 1 and 3/4 cups

In a medium bowl, combine garlic and onion powders, smoked paprika, brown sugar, curry powder, salt, pepper, celery seed, chili powder, and cumin. Store in a tightly sealed container for up to 1 month.

Categories:

recipe / Calorie content of prepared meals / Backyard Recipes / Summer dishes / Main courses / Meat / Grill, barbecue / Easy Grill Recipes / Grilled meat / Food Network - recipes