Cinnamon, anise, cloves, and Szechuan peppercorns bring Asian-inspired flavor to these tender, slow-grilled St. Louis-style spareribs.


Recipe Summary

15 mins
4 hrs 30 mins
1 hr
5 hrs 45 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Dry Rub:


Instructions Checklist
  • About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in a coffee grinder; grind until smooth. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes.

  • Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.

  • Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.

  • Serve ribs with remaining barbecue sauce.


Recipe by BBQ Pit Master, Tuffy Stone.

Nutrition Facts

1316 calories; protein 59.3g 119% DV; carbohydrates 76.1g 25% DV; fat 84.6g 130% DV; cholesterol 279.2mg 93% DV; sodium 13697.6mg 548% DV. Full Nutrition

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
My family loved this recipe. Will definitely become a staple for our summer grilling. Read More
Rating: 4 stars
I had some help from my hubby with this one; as I am not usually the one that does the outdoors cooking. These were delicious. The rub had a wonderful flavor that was not too overpowering and the hoisin sauce gave a little extra punch. Read More