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Sweet & Spicy St. Louis Ribs

Some like it sweet, some like it spicy—we choose both.

2 hrs 45 mins
4 Serving(s)
Sweet & Spicy St. Louis Ribs


  • 1 1/2 cups Schnucks apple cider vinegar
  • 1 tbsp. packed brown sugar
  • 1/4 tsp. cayenne pepper
  • 5–6 cups hickory or oak wood chips, soaked for 1 hour
  • 2 (2 lb.) slabs St. Louis-style pork ribs, membrane removed
  • Schnucks barbecue sauce of choice, to serve
  • Sweet and Spicy Dry Rub (see notes)


  1. For mop sauce, in a small saucepan combine vinegar, brown sugar and cayenne. Add 1/4 cup water and 1/2 teaspoon each of salt and black pepper. Cook and stir over medium heat until just simmering and salt is dissolved. Set aside.
  2. Meanwhile, prepare grill for indirect cooking. Place about 1 cup of the soaked wood chips directly on charcoal or in smoking box of gas grill. Cover ribs with spice rub.
  3. Place ribs, bone-side down, in center of grill or in rib rack, making sure they are not over direct flame. Cover and grill 2 - 2 1/2 hours or until meat is tender and has pulled back from ends of bones, replenishing wood chips in grill and gently brushing mop sauce over ribs every 30 minutes.
  4. Remove ribs from grill and let stand 10 minutes. Cut into portions and serve with barbecue sauce, if desired.

Sweet and Spicy Dry Rub

In a small bowl, combine the below ingredients and stir to combine.

  • 1/8 cup packed brown sugar
  • 1/8 cup black pepper
  • 1 tbsp. paprika
  • 1/2 tbsp. salt
  • 1/2 tbsp. chili powder
  • 1/2 tsp. onion powder
  • 1/2 tsp.ground cumin
  • 1/4 tsp. cayenne pepper

    Nutrition Facts

    975 Calories Per ServingFat: 76gSaturated Fat: 25gCholesterol: 259mgSodium: 1451mgCarbohydrates: 15gFiber: 2gSugars: 11gProtein: 51g

    Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe