Sticky Spicy Smoked St. Louis Ribs

There is something about ribs that just makes you want to get the smoker going.
These St. Louis ribs are marinated in soy sauce, rice vinegar, oyster sauce, sugar, and ginger, then cooked low and slow over smoke until tender and packed with flavor.
The final hit of chili paste and crispy garlic takes them somewhere else entirely.
Smoky, spicy, sticky, and just messy enough to be worth it.

FEATURED CUT

Ibérico St. Louis Ribs

$34.00 26-34oz

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Recipe for Sticky Spicy Smoked St. Louis Ribs

Ingredients

For the ribs

• 1 pack of Campo Grande Ibérico St. Louis Ribs
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 teaspoon freshly grated ginger
• 1 teaspoon freshly ground black pepper

For the finish

• 2 tablespoons chili paste
• 2 tablespoons thinly sliced garlic
• 2 tablespoons neutral oil
• 1 tablespoon sesame seeds, optional
• 2 green onions, thinly sliced, optional

Preparation

1. Marinate the ribs:Remove the membrane from the bone side of the ribs if necessary. In a bowl, combine the soy sauce, oyster sauce, rice vinegar, brown sugar, grated ginger, and black pepper. Mix well until the sugar is mostly dissolved. Place the ribs in a resealable bag or shallow container and pour the marinade over them. Make sure the ribs are completely coated. Cover and refrigerate for at least 2 hours, although overnight is even better for a deeper flavor. Take the ribs out of the refrigerator about 30 minutes before cooking.
2. Smoke the ribs: Preheat your smoker to around 350°F. Remove the ribs from the marinade and let the excess drip off. Reserve some of the marinade for later. Place the ribs directly on the smoker and smoke them for 10–15 minutes. This short smoke is enough to give the ribs a layer of smoky flavor without overpowering the marinade.
3. Wrap and cook: After the initial smoke, brush the ribs generously with some of the reserved marinade. Wrap the ribs tightly in aluminum foil, making sure there are no gaps where steam can escape. Return the wrapped ribs to the smoker and cook at 350°F for approximately 45–55 minutes, bringing the total cooking time to around 1 hour to 1 hour 10 minutes. The foil will trap the moisture and help the ribs become tender while keeping all those flavors inside.
4. Unwrap and caramelize: Carefully remove the ribs from the foil and place them back on the grill. Increase the heat to 400–450°F. Brush the ribs with a thin layer of chili paste and grill them uncovered for 5–10 minutes, turning or moving them as needed, until the outside is nicely caramelized and slightly charred. Keep an eye on them because the sugar from the marinade can caramelize and burn very quickly.
5. Crispy garlic finish: While the ribs are cooking, heat the neutral oil over medium-low heat and add the thinly sliced garlic. Cook slowly until golden and crisp, then transfer to a paper towel to drain. Once the ribs are beautifully caramelized, slice them between the bones and finish with the crispy garlic scattered generously over the top.

FEATURED CUT

Ibérico St. Louis Ribs

$34.00 26-34oz

QUICK ADD