St. Louis Ribs

St. Louis Ribs

Preparation Time: 20 min
Cooking Time: 45 min
Serves 4

  • 3-4 lbs St. Louis Ribs or spare ribs
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp brown sugar
  • ½ tsp cayenne pepper
  • 1 cup water
  • 2 tbsp apple cider vinegar, (optional)
  • ½ cup Reese Specialty Foods Ham Glaze


Get ready to lick your fingers clean with these sticky, juicy, perfectly cooked Ham Glaze Ribs! Reese Ham Glaze turns ordinary ribs into mouthwatering, saucy masterpieces that’ll have you saying “who needs napkins? I don’t want to let any of this sauce go to waste!” Bring the flavors of Reese and this unforgettable Ham Glaze to your BBQ’s all summer long! 

1. Pat the ribs dry with a paper towel. If using spare ribs, remove the skirt (skirt meat) from the back side of the ribs. The skirt is the flap that sits in the middle of the back.
2. Next, remove the membrane. Slide a knife underneath the membrane, and then use your fingers to pull it away from the bones. If it is difficult to remove, use a paper towel to pull it off.
3. Mix all of the spices and brown sugar together in a bowl and season the ribs on all sides with the dry rub seasoning.
4. Place the steam basket in the Instant Pot and pour in the apple cider vinegar and water.
5. Cook on high pressure for 35 minutes. Manually release the pressure.
6. Preheat the grill to medium-high heat, 450 degrees F.
7. Place the ribs facedown on the grill and cook for 5-10 minutes.
8. Flip the rack, use a pastry brush to rub the ribs with Reese Specialty Foods Ham Glaze and cook for another 5 minutes.
9. Let the ribs rest for 15 minutes, serve and enjoy!


– Use high-quality ribs. The best ribs will have a lot of marbling and a good amount of meat on the bones.
– Remove the membrane from the back of the ribs. Use a sharp knife to loosen the membrane, then grip it with a paper or kitchen towel and pull it off.
– Season generously on all sides of the rack with the dry rub to give it a nice crust.
– Check the internal temperature of the ribs with a meat thermometer. They should be at least 195 degrees F and the meat should be falling off the bone when they are finished cooking.
– Let the ribs rest before serving. Tent them with aluminum foil on a plate or cutting board for 15 minutes.
– If you have leftover ribs, let them come to room temperature and store them in an airtight container in the fridge for 3-4 days.
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