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

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources