Sheri’s Ribs | Schnucks
Sheri’s Ribs Sheri’s Ribs

Prepared with a rib rub and finishing glaze, this rib recipe will easily be a crowd favorite for any occasion.

1H 30M 8
Nutrition facts: 600 40G 160MG 780MG 18G 4G 39G
Ingredients: 2/3 cup Schnucks granulated sugar 2/3 cup Schnucks light brown sugar 1/3 cup Schnucks paprika 1/4 cup celery salt 1/4 cup Lawry’s seasoned salt 1/4 cup onion salt 1/4 cup Spice Islands old hickory smoked salt 2 tbsp. ground black pepper 2 tbsp. Schnucks chili powder 2 tsp. Colman’s mustard powder 1 tsp. Schnucks ground ginger 1 tsp. Schnucks poultry seasoning 1/2 tsp. Schnucks ground cayenne pepper 2 whole racks (3-4 lb. each) baby back pork ribs or St. Louis style pork ribs 4 cups natural apple or cherry wood smoking chips, divided 2/3 cup Schnucks pure honey 1/4 cup apple juice 1/4 cup Blues Hog Tennessee red sauce Instructions: Prepare Rib Rub: In large bowl, combine and stir sugars, paprika, salts, black pepper, chili powder, mustard powder, ground ginger, poultry seasoning, and ground cayenne pepper until very well blended. If desired, for even blending, mix in food processor. Reserve 1/3 cup rub for ribs; store remaining rub in tightly sealed container up to 6 months for later use. Makes about 3 cups. Prepare Ribs: Turn each rack of ribs bone side up; with sharp knife, carefully lift up edge of thin, papery membrane. Work fingers between membrane and ribs to loosen. Grab membrane with paper towel; pull across to remove. Cut each rack crosswise in half between 2 center ribs. Evenly sprinkle all sides of racks with reserved 1/3 cup rub; cover and refrigerate at least 1 hour or up to overnight. Cover wood chips with water; soak 30 minutes or as label directs. Prepare grill for indirect grilling over medium heat (about 300° to 325°F). Drain wood chips; place 2 cups chips in grill (in foil packet or pie tin for gas or directly on coals for charcoal). Place metal rib rack, if using, on unlit side of grill rack; stand racks of ribs in rib rack (if not using rib rack, place racks of ribs on unlit side of hot grill rack). Cover and smoke-cook ribs 20 minutes. Add remaining 2 cups damp wood chips to grill; turn ribs. Cover and smoke-cook 20 minutes; turn ribs. Cover and smoke-cook 20 to 30 minutes longer or until ends of rib bones are exposed by about 1/4- to 1/2-inch, and internal temperature of rib meat reaches at least 145°F. Transfer ribs to cutting board and loosely cover with aluminum foil to keep warm; let stand 10 minutes. Meanwhile, prepare Finishing Glaze: In 1- to 2-quart saucepan, heat honey, apple juice and red sauce over low heat 5 to 6 minutes or until heated through, stirring occasionally. Brush ribs with finishing glaze; cut between ribs to serve.

Sheri’s Ribs

Dinner, Grilling, Pork

Prepared with a rib rub and finishing glaze, this rib recipe will easily be a crowd favorite for any occasion.

1H 30M

8

Prepared with a rib rub and finishing glaze, this rib recipe will easily be a crowd favorite for any occasion.

Ingredients

  • 2/3 cup Schnucks granulated sugar
  • 2/3 cup Schnucks light brown sugar
  • 1/3 cup Schnucks paprika
  • 1/4 cup celery salt
  • 1/4 cup Lawry’s seasoned salt
  • 1/4 cup onion salt
  • 1/4 cup Spice Islands old hickory smoked salt
  • 2 tbsp. ground black pepper
  • 2 tbsp. Schnucks chili powder
  • 2 tsp. Colman’s mustard powder
  • 1 tsp. Schnucks ground ginger
  • 1 tsp. Schnucks poultry seasoning
  • 1/2 tsp. Schnucks ground cayenne pepper
  • 2 whole racks (3-4 lb. each) baby back pork ribs or St. Louis style pork ribs
  • 4 cups natural apple or cherry wood smoking chips, divided
  • 2/3 cup Schnucks pure honey
  • 1/4 cup apple juice
  • 1/4 cup Blues Hog Tennessee red sauce

Instructions

  1. Prepare Rib Rub: In large bowl, combine and stir sugars, paprika, salts, black pepper, chili powder, mustard powder, ground ginger, poultry seasoning, and ground cayenne pepper until very well blended. If desired, for even blending, mix in food processor. Reserve 1/3 cup rub for ribs; store remaining rub in tightly sealed container up to 6 months for later use. Makes about 3 cups.
  2. Prepare Ribs: Turn each rack of ribs bone side up; with sharp knife, carefully lift up edge of thin, papery membrane. Work fingers between membrane and ribs to loosen. Grab membrane with paper towel; pull across to remove. Cut each rack crosswise in half between 2 center ribs. Evenly sprinkle all sides of racks with reserved 1/3 cup rub; cover and refrigerate at least 1 hour or up to overnight.
  3. Cover wood chips with water; soak 30 minutes or as label directs. Prepare grill for indirect grilling over medium heat (about 300° to 325°F). Drain wood chips; place 2 cups chips in grill (in foil packet or pie tin for gas or directly on coals for charcoal).
  4. Place metal rib rack, if using, on unlit side of grill rack; stand racks of ribs in rib rack (if not using rib rack, place racks of ribs on unlit side of hot grill rack). Cover and smoke-cook ribs 20 minutes. Add remaining 2 cups damp wood chips to grill; turn ribs. Cover and smoke-cook 20 minutes; turn ribs. Cover and smoke-cook 20 to 30 minutes longer or until ends of rib bones are exposed by about 1/4- to 1/2-inch, and internal temperature of rib meat reaches at least 145°F. Transfer ribs to cutting board and loosely cover with aluminum foil to keep warm; let stand 10 minutes.
  5. Meanwhile, prepare Finishing Glaze: In 1- to 2-quart saucepan, heat honey, apple juice and red sauce over low heat 5 to 6 minutes or until heated through, stirring occasionally. Brush ribs with finishing glaze; cut between ribs to serve.

Nutrition Facts

600 CALORIES Per Serving

FAT: 40G

SATURATED FAT: 15G

CHOLESTEROL: 160MG

SODIUM: 780MG

CARBOHYDRATES: 18G

FIBER: 4G

SUGAR: 13G

PROTEIN: 39G

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