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–+ servings
Sticky smoked St. Louis-style pork party ribs coated in glossy brown sugar honey barbecue sauce in a white tray

Sticky Smoked Party Ribs

Two racks of St. Louis cut ribs cut into single bones, rubbed with barbecue seasoning and smoked hot and fast at 300 to 350°F for about an hour, then braised covered in a foil tray with a brown sugar, honey, barbecue sauce, apple cider vinegar, soy sauce and butter sauce for about an hour, and finished uncovered until the sauce sets. Done in about 2 to 2 1/2 hours.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 7 servings
Course: Appetizer, Main Course
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

For the Ribs
  • 2 racks St. Louis cut pork ribs membrane left on
  • 3 tbsp barbecue seasoning 3 to 4 tbsp, your favorite; cherry barbecue rub used here
For the Sticky Barbecue Sauce
  • 1/2 cup brown sugar
  • 1/2 cup barbecue sauce your favorite
  • 1/4 cup honey
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce
  • 1 tbsp hot sauce optional
  • 4 tbsp unsalted butter half a stick, for the sauce
For the Tray
  • 4 tbsp unsalted butter half a stick, cut into pieces

Equipment

  • Smoker Held at 300 to 350°F.
  • Sharp knife and cutting board For cutting the racks into single ribs.
  • Small Saucepan For the sauce.
  • Foil Tray Large enough to hold both racks of single ribs.
  • Heavy-Duty Aluminum Foil To seal the tray.
  • Instant read thermometer or probe For checking tenderness.

Method
 

Cut and Season
  1. Place each rack meat side down and cut between every bone to separate the ribs. Leave the membrane on. Season every rib on all sides with barbecue seasoning.
Smoke
  1. Preheat the smoker to 300 to 350°F. Set the ribs on the grates with space between them and smoke for about 1 hour to 1 hour 15 minutes, rotating every 20 minutes or so, until they have a dark crust all over.
  2. As soon as the ribs go on, combine the brown sugar, barbecue sauce, honey, apple cider vinegar, soy sauce, hot sauce and half a stick of butter in a saucepan over medium heat. Stir until the butter melts and everything is combined. Keep warm on low.
Braise and Set
  1. Transfer the ribs to a foil tray. Pour the sauce over them, add the remaining half stick of butter in pieces, and toss to coat. Seal the tray tightly with foil.
  2. Return the tray to the smoker at 300 to 350°F and braise, covered, for about 1 hour, until a probe slides between the bones with little resistance.
  3. Remove the foil and leave the tray on the smoker uncovered for about 10 to 15 minutes, until the sauce thickens and clings to the ribs. Watch closely so the sugar does not burn.
  4. Let the ribs cool a few minutes. Serve straight from the tray with the extra sauce.

Notes

Doneness: The USDA minimum for pork is 145°F. These ribs are well past that long before they are tender. Go by feel: a probe or toothpick should slide between the bones with little to no resistance.
Membrane: Leave it on. At 300 to 350°F it crisps up.
Hot spots: Single ribs over a hot spot darken faster. Rotate every 20 minutes during the smoke.
Timing: Smoke and braise times are from the recipe. The 10 to 15 minute uncovered finish and the total time are estimates. Smaller ribs run faster.
Storage: Ribs keep 3 to 4 days in the fridge or 3 months frozen, in their sauce. Reheat covered at 300°F, then uncover a few minutes to re-set the glaze.

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