Earlier this month I had an awesome opportunity to take part of Smithfield’s Whole Hog Challenge at the Daytona International Speedway, NASCAR Coke Zero 400. I got to see first hand how Chef Justin Leo prepared his BBQ dishes for the pit crew of Smithfield’s racing and their very own #43 Aric Almirola.
I was so impressed with the recipes that Chef Justin Leo from American Q created that I decided to try out his Ancho Chile Rubbed St. Louis Style Pork Spareribs recipe and I am happy to say, I nailed it!
These pork ribs were ahh-mazing and the best part it was so simple to prepare.
The dry ingredients for the rub is definitively the focal point for these tender ribs. It all starts with a tasty rub down with simple ingredients that you already might have in your home. I don’t know about you but I love when my foods have flavor and these 6 seasonings of coffee grinds, brown sugar, paprika, onion & garlic powder and cumin did the trick for me!
When making the glaze you will be happy to know that these delicious veggies will give a kick that is needed and is also an important step in this recipe. It’s actually the last one before consuming these delicious ribs. After grilling the jalapeno, onion, and tomatoes until charred and blistered, grab your blender and let it work for you.
Since Smithfield’s ribs were so enjoyable and tender I couldn’t wait to start preparing our meat. I don’t use rubs that often but after making this recipe, I am looking for more ways to use rubs with my meats. So good! In fact, my kids are already asking for me to make these ribs again!
- For the Rub
- 1/4 cup brown sugar
- 2 tablespoon paprika
- 1 tablespoon coffee grounds fine ground
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- For Glaze
- 4 dried ancho chiles seeded and stemmed
- 1 jalapeno, seeded and stemmed
- 1 yellow onion, cut in half
- 2 large tomatoes
- 1/2 bunch cilantro, stems removed
- 4 limes, juiced
- 1/2 cup cider vinegar
- 1 cup brown sugar
- 1 Smithfield rack of pork ribs
- Start mixing your dry ingredients in a small/med mixing bowl and set aside for ribs
- Start preparing your glaze
- Grill ancho peppers lightly until crisp.
- Grill jalapeno, onion, and tomatoes until charred and blistered.
- Place ancho peppers, jalapeno, onion, tomatoes, and cilantro in blender and blend until smooth.
- Add lime juice and continue to blend until smooth.
- Remove mixture from blender and place in a saucepot with the cider vinegar and brown sugar.. Cook for 15 minutes over low heat or until sugar is dissolved and sauce is syrup in consistency.
- Place ribs on a baking sheet and season liberally on both sides with the rub.
- Let stand room temperature for 15-20 minutes.
- Place ribs in a 225°F pre-heated smoker with hickory wood or chips for best flavor. OR Oven
- Cook for approximately 4-5 hours or until internal temperature reaches 170°F.
- Remove ribs from smoker and place on a high heat grill.
- Baste ribs with pre-made sauce and cook until a nice patina shows ensuring a thick coating of sauce.
- Cut ribs and enjoy!
Good Golly Ms Molly, Don’t these ribs look delicious? When I say these guys were tender I mean it. The meat actually fell right off the bone. There certain was not any temptation when my family got a hold of these. Even my son who is not a fan of ribs, kept asking for more.
I will admit, I am not in favor of wrestling with my ribs to get to the meat and these my friends were tender and tasteful!
The glaze and rub definitely puts these ribs in the must have BBQ foods for the summer. Having the ability to slow cook these ribs then place them on the grill taste phenomenal.
Smithfield has the most tender ribs out there in my opinion. These extra tender ribs were delicious and I can not wait to make them again for my family.
So tell me, What is your favorite way to make pork ribs?
Do you like them Rubbed, Glazed or Both?
Recipe credit by Chef Justin Leo