# What You'll Need:
→ Ribs
01 - 2 full St. Louis–style pork rib racks (about 5.5 lb total)
02 - 2 tbsp olive oil
03 - 3 tbsp packed brown sugar
04 - 1 tbsp smoked paprika
05 - 2 tsp garlic powder
06 - 2 tsp onion powder
07 - 1½ tsp ground black pepper
08 - 1½ tsp kosher salt
09 - 1 tsp chili powder
10 - ½ tsp cayenne pepper (optional)
→ Classic Honey BBQ sauce
11 - 1 cup ketchup
12 - ¼ cup apple cider vinegar
13 - ¼ cup honey
14 - ¼ cup packed brown sugar
15 - 2 tbsp Worcestershire sauce
16 - 1 tsp garlic powder
17 - ½ tsp smoked paprika
18 - Salt and ground black pepper to taste
→ Spicy Chipotle sauce
19 - 1 cup tomato sauce
20 - 2 tbsp adobo sauce (from canned chipotles)
21 - 2 chipotle peppers in adobo, minced
22 - 2 tbsp packed brown sugar
23 - 1 tbsp apple cider vinegar
24 - 1 tsp ground cumin
25 - ½ tsp ground black pepper
26 - Salt to taste
→ Mustard Maple sauce
27 - ½ cup Dijon mustard
28 - 2 tbsp yellow mustard
29 - ¼ cup pure maple syrup
30 - 2 tbsp apple cider vinegar
31 - 1 tbsp packed brown sugar
32 - ½ tsp paprika
33 - Salt and ground black pepper to taste
→ Board accompaniments (optional)
34 - Sliced pickles
35 - Cornbread, sliced
36 - Fresh herbs (parsley, chives), chopped
37 - Sliced red onion
# How To Make It:
01 - Remove the thin membrane from the bone side of each rack and pat racks dry. Lightly brush both sides with olive oil. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, chili powder and cayenne (if using); rub mixture evenly over both sides of the racks.
02 - Set grill or smoker for indirect cooking and preheat to 250°F. If using an oven, preheat to 285°F and position a large roasting pan securely on the middle rack.
03 - Place ribs bone-side down over indirect heat or in the roasting pan, cover, and cook for 2 hours, turning once halfway through to promote even cooking.
04 - While ribs cook, make each sauce in a separate saucepan: combine ingredients, bring to a gentle simmer over medium-low heat, and cook 10–15 minutes, stirring occasionally. Taste and adjust seasoning.
05 - After the initial 2 hours, brush ribs generously with your preferred sauce. Increase heat to 375°F and continue to grill or roast 20–30 minutes more, basting once more halfway through, until the glaze is glossy and ribs are very tender.
06 - Remove racks, loosely tent with foil, and let rest 10 minutes. Using a sharp knife, slice between bones into individual ribs.
07 - Arrange sliced ribs on a large platter or board. Transfer each sauce to small bowls with spoons and place alongside the meats. Add pickles, cornbread, herbs and sliced onions as desired.
08 - Serve immediately while glazed and warm, offering extra sauce on the side.
