Oven-and-Grill St. Louis Spare Ribs with Smoky Coffee Rub

By Sprig Originals ✓ · cooked up in Sprig

A no-smoker route to real barbecue ribs: a heavy dry rub built on smoked paprika and ground coffee, a long low bake that finishes wrapped in foil until the meat gives, then a fast, hot grill sear with sauce to build the lacquered bark you can't get in the oven alone. Tender enough to bite clean off the bone, but never falling apart into mush.

Ingredients

• 2 racks St. Louis-cut pork spare ribs (2 1/2–3 lb each)
• 2 tsp yellow mustard

• 3 tbsp dark brown sugar, packed
• 2 tbsp kosher salt
• 1 tbsp smoked paprika
• 2 tsp finely ground coffee
• 2 tsp coarsely ground black pepper
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dry mustard
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cumin

• 1/2 cup apple cider vinegar
• 1/2 cup apple juice
• 4 tbsp unsalted butter, cut into thin slices
• 3 tbsp dark brown sugar, packed
• 1 tsp liquid smoke (optional)

• 3/4 cup ketchup
• 3 tbsp molasses
• 3 tbsp apple cider vinegar
• 2 tbsp dark brown sugar, packed
• 1 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 2 tbsp water

Instructions

1. Pat the ribs dry. Slide a butter knife under the thin membrane on the bone side of each rack at one corner, grab it with a paper towel, and pull it off in one sheet. Trim any loose flaps or thick surface fat so the racks are even in thickness.
2. Whisk all dry rub ingredients together in a bowl, breaking up any brown sugar lumps with your fingers. Smear the ribs all over with a thin film of yellow mustard (it is only glue — you won't taste it), then coat both sides heavily with the rub, pressing it in. Let the ribs sit at room temperature 45 minutes, or refrigerate uncovered on a rack 4–12 hours for a drier, tackier surface.
3. Heat the oven to 275°F with a rack in the lower-middle position. Line a large rimmed baking sheet with foil and set a wire rack inside. Lay the racks meat side up (cut them in half crosswise if needed to fit) and bake uncovered for 2 hours. Combine the apple cider vinegar, apple juice, and optional liquid smoke in a spray bottle or small bowl and mist or brush the ribs every 40 minutes after the first hour.
4. Tear off two double-thick sheets of heavy-duty foil, each about 24 inches long. On each, scatter half the sliced butter and half the 3 tablespoons brown sugar, lay a rack meat side DOWN on top, splash on 3 tablespoons of the vinegar-juice mixture, and seal the foil tightly into a package with no leaks.
5. Return the wrapped ribs to the sheet pan and bake at 275°F for 1 hour 30 minutes to 2 hours. They're ready when a toothpick or instant-read probe slides into the meat between the bones with almost no resistance, like softened butter — internal temperature will read 198–203°F. Thick, meaty racks can take the full 2 hours.
6. While the ribs are wrapped, make the glaze: combine the ketchup, molasses, vinegar, brown sugar, Worcestershire, Dijon, smoked paprika, salt, and water in a small saucepan. Simmer over medium-low heat, stirring, for 8–10 minutes until glossy and thick enough to coat a spoon. Set aside off the heat.
7. Carefully open the foil (steam is hot) and pour the rendered juices from one packet into the glaze — about 3 tablespoons — and stir. Transfer the racks to a sheet pan and let them rest, uncovered, 15 minutes. This firms the surface so they survive the grill.
8. Heat a gas grill to medium-high (about 450°F) or a charcoal grill until the coals are covered in gray ash, and oil the grates well. Grill the racks meat side down for 2–3 minutes, just until the surface tightens and takes on grill color, using two spatulas to move them so they don't tear.
9. Flip meat side up, brush generously with glaze, close the lid for 2 minutes, then flip glaze-side down for 60–90 seconds to caramelize — watch closely, the sugar will scorch fast. Repeat with a second coat of glaze on each side, 3–5 minutes total more, until the bark is dark, sticky, and shiny.
10. Rest the ribs on a cutting board 10 minutes, then slice between the bones with a sharp knife, cutting from the meat side down. Serve with the remaining glaze warmed for dipping.

Chef's tips

Nutrition (per serving, estimated)

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