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Molasses Espresso St. Louis Style Pork Spareribs
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Molasses Espresso St. Louis Style Pork Spareribs

Crush the backyard with some new spareribs recipe! This is the perfect cook to have while watching the NASCAR race!
Prep Time1 hour
Cook Time6 hours
Marinating Time30 minutes
Total Time7 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf


  • Smoker/Indirect Grill, Charcoal/Wood, Tin Foil & Gloves.


For St. Louis Style Spareribs:

  • 2 Smithfield Extra Tender St. Louis Style Spareribs trimmed & back layer removed
  • 1.5 tbsp of Black Pepper
  • 1 tbsp of Ground Espresso
  • 1 tbsp of Brown Sugar
  • 3 tsp of Onion Powder
  • 3 tsp of Salt
  • 2 sticks of Butter unsalted
  • 2 tbsp of Molasses
  • 2 tbsp of Brown Sugar

For Molasses Brown Sugar BBQ Sauce:

  • ½ cup of Ketchup
  • 2 tbsp of Molasses
  • 1.5 tbsp of Brown Sugar
  • 2 tsp of Cayenne Powder
  • 2 tsp of Black Pepper
  • 2 tsp of Salt


  • In a bowl, mix the black pepper, ground espresso, brown sugar, onion powder and salt for the dry rub. Season the ribs thoroughly with the dry rub and let sit for 30 minutes in fridge.
  • Light the fire in your smoker/indirect grill and bring it up to a consistent 225Place ribs on grill, bone side down, and let cook for 3 hours.
  • After 3 hours, pull ribs off the grill. Lay 3 pieces of tin foil down then add 3 segmented tablespoons of butter separated out evenly on top of the foil. Top the butter with brown sugar and some molasses. Add one rack of ribs on top of the butter, brown sugar and molasses spread; then, repeat by adding more butter, brown sugar and molasses on top of ribs. Fold tin foil to cover ribs and repeat this step for any additional ribs you have.
  • Add ribs back to the smoker and cook for 2 more hours at 225F.
  • About 30 minutes before the ribs are done cooking for the additional 2 hours, preheat a BBQ sauce pan and add all the ingredients for the Molasses Brown Sugar BBQ Sauce. Let simmer over medium-low heat for 5-7 minutes, be careful not to burn, and then pull off heat source.
  • Once ribs have cooked for 2 hours, pull ribs off smoker and carefully unwrap from the tin foil. Place them back on the grill, bone side down, and lather in the Molasses Brown Sugar BBQ Sauce. Close smoker and let cook for 1 hour.
  • When the ribs are finally complete, pull them off of the smoker and let rest for 30 minutes, ideally in a cooler. Slice and enjoy!