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Savory Dry Rub St Louis Style Spareribs Recipe Easy Perfect Apple Cider Spritz Pairing

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This recipe features tender St. Louis style spareribs coated in a bold, savory dry rub and slow-cooked to perfection, paired with a crisp and refreshing apple cider spritz.

Ingredients

Scale
  • 2 racks of St. Louis style spareribs (about 4–5 pounds total)
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon kosher salt (Diamond Crystal preferred)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil or preferred cooking oil
  • Aluminum foil (for wrapping during cooking)
  • 1 cup apple cider (fresh or store-bought, unsweetened preferred)
  • 1/2 cup sparkling water or club soda
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey or maple syrup (adjust to taste)
  • Ice cubes
  • Apple slices and a cinnamon stick for garnish (optional)

Instructions

  1. Remove the silver skin membrane from the back of the spareribs using a butter knife and paper towel.
  2. In a bowl, combine smoked paprika, cumin, brown sugar, garlic powder, onion powder, chili powder (if using), salt, and pepper. Stir well.
  3. Pat the ribs dry with paper towels, drizzle olive oil over both sides, then massage the dry rub generously onto the ribs. Let absorb for at least 15 minutes or refrigerate overnight.
  4. Preheat oven to 275°F (135°C).
  5. Place each rack on a large piece of aluminum foil and fold edges to seal tightly.
  6. Place wrapped ribs on a baking sheet and bake for 2.5 to 3 hours until tender and meat pulls back from the bone.
  7. Unwrap ribs and place under the broiler for 5-7 minutes to develop a crust, watching closely to avoid burning.
  8. Let ribs rest for 10 minutes before slicing.
  9. In a pitcher or shaker, combine apple cider, sparkling water, lemon juice, and honey. Stir or shake gently until blended.
  10. Serve ribs sliced between the bones alongside the apple cider spritz poured over ice and garnished with apple slices and a cinnamon stick if desired.

Notes

Remove the silver skin membrane for tender ribs. Cook low and slow at 275°F to break down collagen without drying out. Wrap ribs tightly in foil to retain moisture and finish under broiler for crust. If ribs aren’t tender after 3 hours, wrap and cook longer. Watch broiler step closely to avoid burning. Dry rub can be made in bulk and stored up to 3 months. Apple cider spritz should be made fresh and glasses chilled for best taste.

Nutrition

Keywords: St Louis style spareribs, dry rub ribs, apple cider spritz, backyard cookout, savory ribs, easy rib recipe, slow cooked ribs, gluten-free ribs

Find it online: https://chrisfeasts.com/savory-dry-rub-st-louis-style-spareribs-recipe-easy-perfect-apple-cider-spritz-pairing/