St. Louis Spare Ribs with Blackberry Jalapeno BBQ Sauce

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
3

Chris Lilly is a legendary pitmaster on the BBQ competition circuit. He has won the prestigious Memphis in May competition multiple times and travels around the country preaching barbeque gospel and cooking his famous long-and-slow pork shoulder and ribs. Lilly has developed many of his own signature rubs and sauces; in this recipe, he “fancifies” everyday spare ribs with a peppery blackberry glaze.

Ingredients

Ribs
10 St. Louis spare ribs
1 1/4 cups brown sugar
2/3 cup paprika
1/3 cup kosher salt
1/4 cup black pepper
1/3 cup garlic salt
1/3 cup onion salt
1/3 cup celery salt
1/3 cup cayenne pepper
1/3 cup ground cumin

Blackberry-Jalapeno Sauce
1/4 cup white vinegar
2 tbsp. plus 1 1/2 tsp. apple cider vinegar
2 tbsp. plus 1 1/2 teaspoons Worcestershire Sauce
2 1/2 tsp. reserved Dry Rub mix (from above)
1/2 cup plus 2 tbsp. dark brown sugar, packed
2 tbsp. tomato paste
2 tbsp. maple syrup
1 tbsp. plus 1 1/2 tsp. molasses, mild-flavored
1 tbsp. blackberry preserves
1/4 tsp. seeded and minced jalapeño pepper
1/8 tsp. hot chili sauce (sriracha)

Steps

  1. Skin back of ribs. In small bowl, combine brown sugar, paprika, salt, pepper, garlic salt, onion salt, celery salt, cayenne and cumin for Dry Rub. Liberally season both sides of ribs with rib rub.
  2. Prepare charcoal grill; bank hot coats on both sides of fire grate or to one side and heat to 250°F. (For gas grills, preheat and then turn off any burners directly below where the food will go.)
  3. Place ribs on grill grate, bone-side down. Cover grill.
  4. Meanwhile, prepare Blackberry-Jalapeno Sauce: Combine vinegars, Worcestershire sauce and reserved Dry Rub in small nonreactive saucepan. Bring mixture to a boil; remove from heat.
  5. With wire whisk, stir in brown sugar, tomato paste, maple syrup, molasses, blackberry preserves, jalapeño and chili sauce until well combined.
  6. After 2 to 3 hr. of cooking, remove ribs from grill and brush with blackberry sauce.
  7. Place ribs back on grill; cook about 1 1/2 hr. longer or until meat is tender.
  8. Remove ribs from grill and brush again with blackberry sauce. Serve immediately.
Source: Chris Lilly and the National Pork Board

More From FoodService Director

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

FSD Resources