Blackberry Jalapeño BBQ St. Louis Spare Ribs Recipe | Blue Rhino

Ingredients

• 10 St. Louis Cut Spare Ribs (each, skinned)
• Dry Rub Mix:
• 1-1/4 cups Brown Sugar
• 2/3 cup Paprika
• 1/3 cup Kosher Salt
• 1/4 cup Black Pepper
• 1/3 cup Garlic Salt
• 1/3 cup Onion Salt
• 1/3 cup Celery Salt
• 1/3 cup Cayenne Pepper
• 1/3 cup Ground Cumin
• Liquid Seasoning:
• 1/4 cup White Vinegar
• 2 tbsp Apple Cider Vinegar
• 2 tbsp Worcestershire Sauce
• 1/2 cup Dark Brown Sugar, packed
• 1 tbsp Reserved Dry Rub mix (from above)
• 1 tbsp Molasses, mild-flavored
• Blackberry-Jalapeno Sauce:
• 1-1/2 tsp Apple Cider Vinegar
• 2 tbsp Dark Brown Sugar, packed
• 1-1/2 tsp Worcestershire Sauce
• 2-1/2 tsp Reserved Dry Rub mix (from above)
• 2 tbsp Tomato Paste
• 2 tbsp Maple Syrup
• 1-1/2 tsp Molasses, mild-flavored, additional
• 1 tbsp Blackberry Preserves
• 1/4 tsp Jalapeño Pepper, seeded and minced
• 1/8 tsp Hot Chili Sauce (sriracha)