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St. Louis-style ribs with cheddar and jalapeno Grits

1 hour 55 minutes Cook time 35 minutes Prep time 6 servings


Dry rub

Cheddar and jalapeno grit (cornmeal)

Notes : Serve half of the ribs with the grits. Use the other half to prepare our St-Louis style rib and grilled vegetable salad bowls. Grits tend to set after a few minutes. If this is the case, add a little chicken broth and warm grits over very low heat for a few minutes, stirring to soften.


In The Oven


  1. Place oven rack in middle position. Preheat oven to 165 °C (325 °F).
  2. In a bowl, combine all dry rub ingredients except butter.
  3. Place ribs on two large sheets of aluminum foil and brush with melted butter. Rub ribs with dry rub on all sides. Close foil to seal and place on a large baking sheet.
  4. Bake for 1 hour 30 minutes. This can be done the day before.
  5. Preheat barbecue to medium or turn on oven broiler.
  6. Remove ribs from foil and cut into sections of 6 ribs each, if desired. Return to baking sheet and brush with barbecue sauce on all sides. Grill ribs on the barbecue or in the oven for 5–6 minutes per side, brushing regularly with sauce.

On the stove

Cheddar and jalapeno grit (cornmeal)

  1. In a medium saucepan over medium heat, melt butter. Add pepper and garlic. Cook, stirring, for 1–2 minutes or until pepper is tender and garlic is lightly browned. Transfer to a bowl with butter. Set aside
  2. Pour broth and milk into the same saucepan. Season with salt and pepper. Bring to a boil. Add grits and whisk well. Cover and simmer over very low heat for 15 minutes (or according to package directions), whisking repeatedly. Remove from heat.
  3. Add cheese and stir until melted. Season to taste. Add jalapeno mixture. Top with fresh herbs. Serve immediately.

Nutritional values

  • 669 calories
  • 34 g of protein
  • 38 g of fat
  • 45 g of carbohydrates
  • 2 g of fibre
  • 19 g of sugar
  • 1765 mg of sodium
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