Slow-Smoked St. Louis Ribs with Sweet and Spicy Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pork St. Louis ribs slow-smoked and glazed with a balanced sweet and spicy barbecue sauce for tender, flavorful ribs. This American-inspired barbecue recipe, ready in about 330 minutes, pairs St. Louis pork ribs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 300 min Serves 6 American cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 teaspoon cayenne pepper to create the dry rub.
  2. Step 2: Remove the silver skin membrane from the back of 3 racks St. Louis pork ribs and rub the dry rub evenly over both sides of the ribs.
  3. Step 3: Preheat smoker to 225°F and place ribs bone side down on the smoker rack. Smoke ribs for 4 hours, spritzing with 1 cup apple juice every hour to maintain moisture.
  4. Step 4: While ribs smoke, combine 1/4 cup honey, 1/4 cup ketchup, 2 tablespoons apple cider vinegar, 1 tablespoon hot sauce, and 2 tablespoons brown sugar in a saucepan. Simmer over medium heat for 10 minutes until glaze thickens slightly.
  5. Step 5: After 4 hours, brush ribs generously with the sweet and spicy glaze and continue smoking for an additional 1 hour to set the glaze.
  6. Step 6: Remove ribs from smoker and let rest for 15 minutes before slicing between the bones and serving with extra glaze on the side.

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