“SWEET JESUS PORK RIBS”

St. Louis Style Spare Ribs

This St. Louis style spareribs are a real party pleaser! They are super juicy and the meat just falls off the bones! The barbecue sauce is a simple to make and just adds to the rich flavor of the spices and smoke the ribs already has. This type of ribs are cooked over indirect heat with no or little coals underneath for about 1 hour and 10 minutes. 45 minutes with the bones facing down and and the rest on the over side adding barbecue sauce to both sides in the last 15-20 minutes.

Sweet Jesus Sauce

For the sauce I used 1/4 cup of brown sugar, 1/4 cup of thick molasses, 1/2 cup of pineapple juice (can use orange juice also), 1/2 cup ketchup, 2 tablespoons cinnamon powder, 2 tablespoons of red wine vinegar, 1 tablespoon of the following; Cheyenne pepper, freshly ground black pepper, coarse salt, dry mustard, soy sauce, and oregano. Combine all ingredients and simmer for a few minutes stirring occasionally; remove from heat to cool down. What you don’t use you can save in the fridge for later. This sauce goes great not only with pork, but also with chicken.

For the Sweet Jesus Pork Ribs

For the ribs; bring to room temperature and lightly coat with light olive oil. In a bowl combine a tablespoon of the following; Cheyenne pepper, freshly ground pepper, coarse salt, oregano, cinnamon powder, garlic powder, paprika, and 1 tablespoon of grated lemon peel. Mix together and press unto the ribs on both sides. If you have any left over you can save it in a spice shaker for later use.

At the Pit

During this time the charcoal should have ashed over. Shift all charcoal to the sides or to one side (depends on how big your grill is) and put a hickory log next to the coals for that rich smoky flavor. You can also use hickory chunks or a small smoke box with soaked hickory chips. Immediately clean the grill with wire brush and for that little extra step; finish cleaning the grill with half an onion. Add the pork ribs and cook as directed in the first steps.