Sweet AND Sticky RIBS
- 20m Prep Time
- 5h Cook Time
- 6h Ready In
St. Louis-style spareribs are smoked low and slow, then glazed with a sweet and spicy hoisin-based sauce. The dry rub includes Chinese five spice for aromatic depth, and the final glaze adds sticky, finger-licking goodness.
Ingredients
- 1/4 cup turbinado raw sugar
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 1 1/2 tsp Chinese five spice powder
- 1 tsp powdered ginger
- 1 tsp granulated garlic
- 1/4 tsp cayenne pepper
- 2 St. Louis–style spareribs
- 1/4 cup Dijon mustard
- 4 tbsp unsalted butter cut into 8 equal pieces
- 4 tbsp honey
- 2/3 cup Thai sweet chili sauce
- 2 tbsp hoisin sauce
- 1 tbsp sriracha powder
Nutrition (per serving, estimated)
Estimated based off 7 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 13.6 mg
- Iron: 0.48 mg
- Magnesium: 8.35 mg
- Phosphorus: 10.7 mg
- Potassium: 160 mg
- Zinc: 0.12 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/4 cup turbinado raw sugar
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 1 1/2 tsp Chinese five spice powder
- 1 tsp powdered ginger
- 1 tsp granulated garlic
- 1/4 tsp cayenne pepper
- 2 St. Louis–style spareribs
- 1/4 cup Dijon mustard
- 4 tbsp honey
- 2/3 cup Thai sweet chili sauce
- 2 tbsp hoisin sauce
- 1 tbsp sriracha powder
Prepare
- 4 tbsp unsalted butter, cut into 8 equal pieces
Let's Cook
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Step 1.
Preheat the smoker to 250°F using fruitwood, such as cherry.
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Step 2.
Make the dry rub: In a small bowl, combine ¼ cup turbinado raw sugar, 2 tablespoons kosher salt, 1 tablespoon freshly ground black pepper, 1½ teaspoons Chinese five spice powder, 1 teaspoon powdered ginger, 1 teaspoon granulated garlic, and ¼ teaspoon cayenne pepper. Set aside (you will have extra rub).
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Step 3.
Prepare the ribs: Trim excess fat and remove the silverskin from the bone side of each rack using a paper towel. Pat the ribs dry.
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Step 4.
Coat both sides of each rack with Dijon mustard, using about 1 tablespoon per side. Then apply the dry rub to both sides, using about 1 tablespoon per side. Let the ribs sit at least 1 hour (or overnight) before cooking.
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Step 5.
Place the ribs bone side down on the smoker. Smoke for 3 hours, until the meat retracts from the bone about ¼ inch.
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Step 6.
After 3 hours, lay out two sheets of aluminum foil overlapping each other. Place one rack of ribs bone side down on the foil. On the meat side, apply 2 tablespoons of unsalted butter and 2 tablespoons of honey. Wrap the ribs tightly. Repeat for the second rack.
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Step 7.
Place the wrapped ribs back on the smoker bone side up (so the butter and honey baste the meat) and smoke for 2 hours.
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Step 8.
While the ribs are wrapped, make the sauce: In a small bowl, combine ⅔ cup Thai sweet chili sauce, 2 tablespoons hoisin sauce, and 1 tablespoon sriracha powder. Stir to blend.
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Step 9.
After 2 hours, remove the ribs from the foil and brush the sauce on both sides. Return the ribs to the smoker (unwrapped) and smoke for 30 to 60 minutes, until the sauce sets and becomes tacky.
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Step 10.
Remove the ribs from the smoker and brush with additional sauce. Serve immediately. The ribs are done when the bones wiggle but are not yet loose enough to pull out easily.