Servings: 6
Prep Time: 20 Min.
Cook Time: 3 Hr.

+ 2 racks pork spareribs, with breast bone removed (St Louis-style ribs; 6-7 lb. total)

Dry Rub:
+ 1/4 c. dark brown sugar, packed
+ 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, (ground red pepper)
+ 1/4 tsp. cinnamon

Liquid Seasoning:
+ 3/4 c. apple juice
+ 1/4 c. blackberry preserves
+ 1 Tbsp. reserved Dry Rub mix
+ 1 1/2 tsp. balsamic vinegar
+ 1 tsp. garlic, minced (2 cloves)
+ 1 tsp. jalapeno chile, seeded and minced

Finishing Glaze:
+ 1/4 c. white vinegar
+ 2 Tbsp. plus 1 1/2 tsp. apple cider vinegar
+ 2 Tbsp. plus 1 1/2 tsp. Worcestershire sauce
+ 2 1/2 tsp. reserved Dry Rub mix
+ 1/2 c. plus 2 Tbsp. dark brown sugar, packed
+ 2 Tbsp. tomato paste
+ 2 Tbsp. maple syrup
+ 1 Tbsp. plus 1 1/2 tsp. molasses, mild-flavored
+ 1 Tbsp. blackberry preserves
+ 1/4 tsp. jalapeno chile, seeded and minced
+ 1/8 tsp. Sriracha chili sauce

1. If necessary, remove the thin membrane from back of each rack of rib; discard membrane.
2. In a small bowl, stir together Dry Rub ingredients until well combined. Reserve 1 Tbsp. of the rub for the Liquid Seasoning mixture and 2 1/2 tsp. 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.
3. Prepare and preheat a grill for 250°F indirect heat. Place ribs on grill grate, meat side up. Close lid and cook for 2 hr. 15 min.
4. On work surface, lay out 2 double-thick sheets of heavy duty aluminum foil. Lay one rib rack, meat side down, on each double-thickness of foil. Mix the liquid seasoning in a small bowl. Pour about 1/2 c. of the liquid over each rib rack. Tightly close up the foil packages pressing out as much air as possible.
5. Return ribs to the grill and cook, covered, for 1 hr.
6. Meanwhile, for glaze, combine the white vinegar, apple cider vinegar, Worcestershire sauce, and reserved rub in a small nonreactive saucepan. Bring mixture to a boil; remove from the heat. Using a wire whisk, stir in remaining ingredients until well combined.
7. Carefully, unwrap the ribs and discard the foil and juices. Brush glaze on both sides of the ribs. Return the ribs to the grill and cook, covered, for 10-15 min. more or until the glaze caramelizes. Meanwhile, heat remaining glaze.
8. To serve, transfer ribs to a platter and lightly brush with some of the remaining glaze. Cut each rack in 2 or 3 pieces. If desired, serve with remaining glaze to pass.

* Recipe courtesy of Chris Lilly, on behalf of the National Pork Board.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com