Pit Master Chris Lilly Recognized as one of the top pit masters in his field, Chris Lilly is head chef of the award-winning Big Bob Gibson
Bar-B-Q Competition Cooking Team. A three-time Grand Champion at the Memphis in May Barbecue Cooking
Contest, chef Lilly shares his secrets for winning ribs. “St. Louis style spareribs are perfect for any cookout or
weeknight dinner,” says Lilly. “Drenched in a succulent, flavorful sauce, they can’t be beat!”
WE T RUBS
- Wet rubs are like marinades – a liquid mixed with spices and herbs.
GRILL PREP TIPS
- Be sure marinades don’t have too many sweet ingredients—sugar burns quickly.
For more rib recipes and ideas, join the conversation at PorkBeInspired.com/PorkSocial
Blackberry-Jalapeño St. Louis–Style Spareribs SERVES 9
3 racks of St. Louis–style spareribs
Preheat grill to 250ºF indirect heat. Place ribs on grill grate, meat side up. Close lid; cook for 21/2 hr. Prepare
2 double-thick sheets of heavy-duty aluminum foil. Lay one rack, meat side up, on each sheet. Pour 2/3 c. Liquid
Seasoning over each rack. Tightly close foil packages. Return ribs to grill and cook, covered, for 1 hr.
In small nonreactive pan, mix the first four Finishing Glaze ingredients. Bring mixture to a boil and remove from
heat. Stir in remaining ingredients with wire whisk until combined. Carefully unwrap ribs; discard foil and juices.
Brush glaze on both sides of ribs. Return ribs to grill and cook, covered, for 10 min. or until glaze begins to
caramelize. Transfer ribs to a platter and cut; serve with remaining glaze to pass.
11/2 c. apple juice
1/2 c. blackberry preserves
2 tbsp. reserved Dry Rub mix
1 tbsp. balsamic vinegar
4 cloves minced garlic
2 tsp. jalapeño pepper, seeded and minced
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1/2 c. white vinegar
5 tbsp. apple cider vinegar
5 tbsp. Worcestershire sauce
5 tsp. reserved Dry Rub mix
1 1/4 c. dark brown sugar, packed
1/4 c. tomato paste
1/4 c. maple syrup
3 tbsp. mild-flavored molasses
2 tbsp. blackberry preserves
1/2 tsp. jalapeño pepper, seeded and minced
1/4 tsp. hot chili sauce