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

Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

FSD Resources