Missouri-style ribs, cooked right are just amazing eating. You will really enjoy these with coleslaw, potato or three-bean salad on the side.

Barbecued Ribs, Missouri-Style
Recipe type: Pork
Serves: 1
  • 2 Tablespoons salt
  • 2 Tablespoons ground cumin
  • 2 Tablespoons chili powder
  • 2 full racks pork spareribs
  • 1/4 Cup sugar
  • 2 Tablespoons ground black pepper
  • 4 Tablespoons paprika basting sauce (recipe follows)
  • Basting Sauce:
  • 1 3/4 Cups white vinegar
  • 2 Tablespoons hot pepper sauce
  • 2 Tablespoons sugar
  • 1 Tablespoon salt
  • 1 Tablespoon ground black pepper
  1. Combine salt, sugar, cumin, pepper, chili powder and paprika to make barbecue rub. Rub ribs thoroughly with mixture. Place ribs on baking sheets and cook in 180-degree oven 3 hours. Do not turn; slow cooking infuses spices. Remove from oven. (Ribs may be covered and refrigerated up to 2 days before grilling.)
  2. Use very low charcoal fire with rack set as high as possible. Grill ribs 5 minutes to 30 minutes per side, depending on heat and temperature of ribs. Ribs should have light outer crust and be heated throughout. (Longer cooking produces better ribs.)
  3. If you prefer juicy ribs, coat with Basting Sauce just before removing from grill. Otherwise serve dry with sauce on side. Remove ribs from grill, cut in between bones and serve.
  4. Makes 5 servings.
  5. Basting Sauce
  6. Combine vinegar, hot pepper sauce, sugar, salt and pepper in bowl.
Makes 2 cups.

Note: Recipe is easily halved or doubled. Keep 2:1 proportion of sauce to rub.

Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.