This Asian-Style St Louis Spareribs recipe is part of a collaboration with Smithfield. The opinions and my love for pork ribs are, as usual, mine. Thanks for reading and supporting the brands that make Savoir Faire possible.
I cannot believe the grilling season is around the corner. Yes. I know Easter is in a few days. But, in Miami, I feel like summer grilling right now! So today’s post is about grilling the tenderest Asian-style St Louis spareribs.
You know how much I love grilling and how much I love barbecuing pork ribs. However, when I realized my grilling repertoire didn’t include any St. Louis-style spareribs, I went to my local Walmart and got these Smithfield Extra Tender Fresh Pork St. Louis Style Ribs.
Asian spices and condiments
I named this recipe Asian-Style St Louis Spareribs because of the ingredients in the BBQ sauce:
- Hoisin sauce, a Chinese condiment.
- Tamari sauce (a Japanese soy sauce).
- Rice vinegar (commonly used in Chinese, Japanese, Vietnamese and Korean cuisines).
- And last, but not least, fresh ginger (also commonly used in Asian cuisines.)
Because of those ingredients, these ribs are deliciously tasteful… and spicy too!
What are spareribs?
Spareribs are the ribs cut from the belly of the pig. By cutting away the hard breastbone and trimming down, the result is the rectangular shape slab of meaty ribs known as St. Louis-style spareribs.
St Louis-style spareribs are perfect for grilling. They are flat and easy to brown. They are also higher in fat than baby back ribs which make them super flavorful. Each slab weighs at least 2 1/2 pounds and feeds 2-3 people.
When it’s about pork ribs, Smithfield® is my secret weapon. Its ribs are hand-trimmed, free of hormones and steroids, and very important for me: they come conveniently pre-packed. These are the juiciest ribs ever. That means that even if you have no grilling experience, you can successfully grill your ribs and have fun in the process.
Safety Grilling Tips
I know grilling can be intimidating but trust me: grilling is fun and easy! Before I share my Asian-Style St Louis spareribs recipe, I want to share the following safety grilling tips:
- Keep outdoor grill outdoors and never use it indoors.
- Grill on a well-ventilated area.
- Clean your grill before using it. It has been a while since the last time you used it. So, turn on your grill to the highest heat, close the lid and grill the grates for about 30 minutes. After that, all you need to do is a light scrap with your cleaning brush.
- Use long-handled grilling utensils including spatula, fork, tongs, brush, and cleaning brush.
- Always wear heat-resistant mitts when adjusting hot vents.
- Never leave a lit grill unattended.
How to make Asian-Style St Louis Spareribs
Following is my delicious Asian-style St Louis spareribs recipe. Trust me: this is heaven on Earth. I hope you like it as much as my family does.
Asian-Style St Louis Spareribs
- 2 slabs Smithfield Extra Tender Fresh Pork St. Louis Style Ribs
- 1/3 cup hoisin sauce
- 1/3 cup of honey
- 1/4 cup of tamari sauce
- 2 tablespoons of fresh ginger, peeled and minced
- 4 garlic cloves, grossly chopped
- 1/2 jalapeño pepper, deveined and seeeded
- 3 scallions, chopped
- 4 tablespoons of fresh cilantro
- 2 tablespoons of rice vinegar
- In a food processor, process all the ingredients but the ribs, until a thick sauce is formed. Reserve and divide.
- Unpack the ribs and dry them with paper towels.
- With the help of a paring knife and paper towels, peel the thin membrane that covers the bone side of the ribs and discard it.
- Cover a tray with aluminum foil, and place the ribs on it.
- With a brush, evenly coat the ribs, both sides with half of the BBQ sauce. Cover and refrigerate.
- Let the ribs marinate for at least 1 hour before grilling them.
- Preheat the grill to medium (325˚F) and grease the grates.
- Barbecue the ribs over indirect fire in a covered grill for about 45 minutes. Every 15 minutes, flip the ribs and baste them with more BBQ sauce.
- Barbecue the ribs until the meat thermometer marks 155˚F-160˚F.
- Serve the ribs immediately and sprinkle with fresh cilantro and green onion.
Check my other pork ribs recipes: