St. Louis Style Ribs
This recipe starts with my homemade BBQ sauce and involves some seriously yummy pork spareribs in the classic St. Louis style of maximizing flavour and meaty goodness. To save time, these ribs can be baked up to 3 days ahead.
By making them ahead of time, the flavor will be more developed as it sets into the meat, and the cold ribs will hold together better on the grill as they heat through.
2 1/2 tbsp. sea salt
1 tbsp. dry mustard
1 tbsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. freshly ground black pepper
8 pounds St Louis style (pork) spareribs (4 racks)
Low-sodium chicken broth (optional to keep the meat juicy)
1 1/2 cups BBQ sauce
1 medium onion, finely chopped
4 garlic cloves, minced organic garlic
1/4 cup vegetable oil
5 teaspoons chili powder
1/2 tsp. paprika
1/2 tsp. salt
1 -2 tsp. freshly ground black pepper
1 pinch cayenne pepper
2 cups ketchup (best if organic)
1 cup brown sugar, packed
1/4 cup cider vinegar or red wine vinegar
1/3 cup yellow mustard
1/4 cup Worcestershire sauce
3 tsp. liquid smoke (optional)
St Louis Style Ribs
Preheat oven to 350°.
Combine first 5 ingredients in a small bowl.
Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs.
Wrap racks individually and divide between 2 baking sheets.
Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs.
Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices.
Let ribs cool completely.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
Add broth or water to rib juices, if needed, to measure 1 1/2 cups.
Whisk in barbecue sauce to blend.
Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes.
Transfer to a cutting board; cut between ribs to separate.
Transfer to a platter and serve with additional barbecue sauce.
Heat oil over medium heat; add in onion and saute for about 3 minutes, then add in garlic and saute for 2 minutes.
Add in chili powder, paprika, cayenne, salt and black pepper; stir for 1 minute.
Add in all remaining ingredients; bring to a boil stirring with a wooden spoon to combine.
Reduce heat to low and simmer uncovered stirring occasionally for 1 hour over low heat (do not cover the pot or the texture and flavor will be affected, if you have a splatter screen then use it to cover the pot).
Cool to room temperature then cover and refrigerate for 24 hours or more before using.