OVEN BARBECUED ST. LOUIS STYLE RIBS
BEGIN with the sauce recipe several hours before you plan serving. The first steps are making a BBQ sauce. It takes some time to thicken. This is the only way to make ribs without a grill. The sauce recipe delivers a sweet-sour tang with a little bite from the vinegar. The ribs always turn out "fallin' off the bone" tender. Do not be afraid of the amount of ingredients in this recipe. The BBQ sauce can be used on anything. (For an easier time, use a commercial sauce.) After some reviews I have read, I need to revise my recipe. Boiling or simmering the sauce helps to draw flavor by allowing it to thicken or cook off the liquid leaving a condensed sauce. This is called "reducing." You are literally making your own BBQ sauce.
Provided by CONCHOBOR99
Categories Pork
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- -------- The sauce will take a few hours!---------.
- If you don't have that kind of time, use a commercial sauce and skip to cutting and baking ribs.
- *Do this step the night before or a few hours before serving.* You are making your own BBQ sauce! Stir ingredients, beginning with water (leave ribs and garlic salt out), into a stock pot.
- Bring to a boil. Allow to boil for about 15 minute stirring occasionally.
- Simmer uncovered, ALLOW TO REDUCE TO DESIRED THICKNESS.
- Preheat oven to 350°F when sauce has reached desired thickness.
- Cut ribs into serving sizes.
- Place in greased roasting pan or casserole dish.
- Sprinkle with garlic salt to taste.
- Bake uncovered for 45 minutes bone side up.
- Drain the grease off the ribs.
- Pour sauce over ribs.
- Cover with aluminum foil and bake for 1 hour.
- Uncover and bake for an additional 30 minutes, basting the ribs 2-3 times during final stage.
Nutrition Facts : Calories 192.5, Fat 0.7, SaturatedFat 0.1, Sodium 1586.5, Carbohydrate 47.5, Fiber 0.9, Sugar 40.6, Protein 1.6
ST. LOUIS-STYLE GRILLED RIBS
Curry powder is the secret ingredient in my special barbecue rub. It, along with a handful of other dried spices that I always keep in my pantry, gives such intense flavor to these meaty ribs that you don't even need sauce. They are fall-off-the-bone tender.
Provided by Kardea Brown
Categories main-dish
Time 6h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Prepare a grill for indirect cooking (with one side lit and the other side unlit) and heat to between 230 and 235 degrees F.
- Brush the ribs on both sides with the Dijon mustard. Rub both sides with Miss Brown's Rib Rub.
- Place the ribs on the unlit side of the grill. Close the lid and cook until beginning to brown, about 45 minutes. Uncover and spritz with the apple juice in a spray bottle. Close the lid and cook for 3 more hours. Wrap the ribs tightly with aluminum foil and cook until the ribs begin to become tender, 1 more hour.
- Unwrap the ribs and cook until very tender, 30 minutes to 1 hour longer. (Brush on sauce if you'd like during last hour of cooking.) Remove the ribs from the grill. Let stand for 5 minutes, then slice and serve.
- Stir together the garlic and onion powders, smoked paprika, brown sugar, curry powder, salt, pepper, celery seeds, chili powder and cumin in a medium bowl. Store in an airtight container for up to 1 month.
ASIAN STYLE BBQ ST. LOUIS RIBS
Cinnamon, anise, cloves, and Szechuan peppercorns bring Asian-inspired flavor to these tender, slow-grilled St. Louis-style spareribs.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 5h45m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 1315.9 calories, Carbohydrate 76.1 g, Cholesterol 279.2 mg, Fat 84.6 g, Fiber 4.8 g, Protein 59.3 g, SaturatedFat 30.4 g, Sodium 13697.6 mg, Sugar 52.4 g
EASY ST. LOUIS-STYLE PORK RIBS ON GAS GRILL
Easy and delicious backyard ribs made by you. Get ready to enjoy a delicious, messy dinner!
Provided by Aubree Rose
Categories Meat and Poultry Recipes Pork Pork Rib Recipes
Time 3h16m
Yield 8
Number Of Ingredients 2
Steps:
- Heat one side of a gas grill to 300 degrees F (150 degrees C).
- Fill a small metal can or container with water. Cover with aluminum foil; make several slits in the foil with a knife. Place on the preheated side of the grill.
- Place ribs bone-side up on the unheated side of the grill; close grill. Cook for 1 1/2 hours. Flip ribs and continue cooking until rib meat shrinks back from the bones, about 1 1/2 hours more.
- Baste ribs with barbeque sauce. Transfer to the heated side of the grill; cook for 2 minutes with the lid closed. Flip and baste second side with barbeque sauce. Cook for 2 minutes with the lid closed. Flip and baste first side with more barbeque sauce. Cook for 2 minutes with the lid closed.
Nutrition Facts : Calories 487.3 calories, Carbohydrate 22.7 g, Cholesterol 119.9 mg, Fat 30.2 g, Fiber 0.4 g, Protein 28.8 g, SaturatedFat 11 g, Sodium 791.6 mg, Sugar 16.3 g
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