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St. Louis Ribs with Mole Barbecue Sauce

 Ingredients:

  • Two racks St. Louis Style Pork Spareribs (5 to 6 pounds total)
  • 1 tablespoon onion salt
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon ancho chile powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano leaves
  • Chopped toasted pepitas (optional)
  • Mole Barbecue Sauce:
  • 1 18-ounce bottle molasses and hickory-flavored barbecue sauce
  • 3 tablespoon packed dark brown sugar
  • 3 tablespoon unsweetened cocoa powder
  • 2 teaspoons ancho chile powder
  • 1/4 teaspoon ground black pepper

Cooking Directions:

  1. For ribs, combine onion salt, brown sugar, ancho powder, paprika, and oregano; rub on both sides of ribs. Wrap in plastic wrap; let stand at room temperature for no longer than 30 minutes.
  2. Preheat oven to 350°F. Line very large shallow roasting pans with heavy foil. Unwrap ribs; place in a single layer, meat sides down, in pan. Tightly cover with foil and bake for 1 hour. Drain and discard juices in pan. Turn ribs over.
  3. For sauce, combine barbecue sauce, brown sugar, cocoa, ancho powder, and black pepper. Spread half of the sauce over ribs. Continue baking, covered, for 1 to 1 1/4 hours or until tender.
  4. Heat remaining sauce in microwave. Transfer ribs to cutting board. Cut into 6 to 8 portions; brush with heated sauce. If desired, sprinkle with chopped pepitas.

Recipe Nutrition Overview

Per Serving

  • Calories 655
  • Total fat 33g
  • Saturated fat 10g
  • Cholesterol 190mg
  • Sodium 1647mg
  • Carbohydrate 36g
  • Fiber 1.3g
  • Protein 59g