Recipe courtesy of Chris Lilly, on behalf of the National Pork Board.
- 2 racks pork spareribs (with breast bone removed, St Louis-style ribs; 6-7 pounds total)
- 1/4 cup dark brown sugar (packed)
- 4 teaspoons garlic salt
- 4 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon celery salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne (ground red pepper)
- 1/4 teaspoon cinnamon
- 3/4 cup apple juice
- 1/4 cup blackberry preserves
- 1 1/2 teaspoons balsamic vinegar
- 1 teaspoon garlic (minced, 2 cloves)
- 1 teaspoon jalapeno chile (seeded and minced)
- 1/4 cup white vinegar
- 2 tablespoons apple cider vinegar (plus 1 1/2 tsp)
- 2 tablespoons worcestershire sauce (plus 1 1/2 tsp)
- 1/2 cup dark brown sugar (packed, plus 2 Tbs)
- 2 tablespoons tomato paste
- 2 tablespoons maple syrup
- 1 tablespoon molasses (mild-flavored, plus 1 1/2 tsp)
- 1 tablespoon blackberry preserves
- 1/4 teaspoon jalapeno chile (seeded and minced)
- 1/8 teaspoon Sriracha chili sauce
- If necessary, remove the thin membrane from back of each rack of rib; discard membrane.
- Dry Rub: In a small bowl, stir together Dry Rub ingredients (1/4 cup dark brown sugar, 4 tsp garlic salt, 4 tsp chili powder, 2 tsp salt, 1 tsp black pepper, 1/2 tsp celery salt, 1/4 tsp white pepper, 1/4 tsp cayenne, 1/4 tsp cinnamon) until well combined. Reserve 1 tablespoon of the rub for the Liquid Seasoning mixture and 2 1/2 teaspoons for the finishing sauce. Generously apply the remaining rub onto the front and back sides of ribs. Gently pat to ensure that the rub will adhere.
- Prepare and preheat a grill for 250° F indirect heat. Place ribs on grill grate, meat side up, Close lid and cook for 2 hours, 15 minutes.