St. Louis Style Sweet Heat Ribs

"St. Louis" style is a cut of spareribs that involves removing the skirt meat on the back side (bone side) of the slab.  The butcher also cuts off the brisket.   This is my version using an easy "Sweet Heat" rub and a tangy semi-homemade BBQ sauce.  All you need are a couple store bought sides, like cinnamon apples and mini corn ears. 

St. Louis Style Sweet Heat Ribs

The addition of the beer in the sauce gives this a St. Louis style zing!

Note:  This recipe makes enough rub and sauce for 2 pounds of St. Louis Ribs.

For the rub:

1  tablespoon Cajun Seasoning (more to taste)
1/4 teaspoon Cayenne Pepper (more to taste)
1 tablespoon Light Brown Sugar

For the sauce:

1/3 cup Honey Barbecue Sauce
1/3 cup Heinz 57 Steak Sauce*
1 cup Light Beer

Rub ribs with the seasoning blend.   If you like it hot, go for the extra heat. 

Cover ribs with tin foil and refrigerate at least one hour.

Remove from refrigerator at least 20 minutes before grilling.

Preheat grill to 400 degrees.

Wrap ribs in tin foil and place on grill over indirect heat  - turn off center burner(s).  Keep lid closed on grill, checking periodically to make sure that ribs are not burning.  Cook for one hour.

In a saucepan, combine barbecue sauce, steak sauce and beer.  Stir well.  Bring to boil and reduce to simmer about 20 minutes until sauce reduces and thickens up.  Keep sauce warm until ready to use.

Carefully remove ribs from tin foil and grill them up both sides; approximately 7 minutes the first (meaty) side and three to four minutes on the back side.  

Carefully return ribs to tin foil, which still should have the juices remaining in it.  Baste ribs with barbecue sauce on both sides.  Using your tongs, close the foil back up. 

Continue to cook over low, indirect heat for another fifteen minutes.  Turn all burners back on and cook the ribs for 20 more minutes.   Grills vary so adjust cooking time accordingly.
You want the meat to be tender and to fall off the bone when you eat it, but to hold it's shape as ribs when you cut into it.

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