Name: St. Louis BBQ Ribs: Finger Licking Good!
Ingredients: 1 Tbsp. Sea Salt and Brown sugar; 1/2 Tbsp. each garlic powder, minced onion, cumin, chili powder, smoked paprika, dry mustard; 1/4 Tbsp. Black pepper; 2 Cups Ketchup; 1/2 Cup Yellow Mustard; 1/2 Cup Apple Cider Vinegar; 1/3 Cup Worcestershire Sauce; 1/4 Lemon Juice; 1/4 Cup Steak Sauce; 1/4 Cup Dark Molasses; 1/4 – 3/4 Honey; 1 Cup Brown Sugar; 3 Tbsp. Olive oil; 2 Tbsp. Chili powder; 2 teaspoons Sea Salt; 1 teaspoon Black pepper; 1 teaspoon Hot sauce; 4 Cloves Garlic, minced; 1 Medium Onion, finely diced

Description

A delicious slow-roasted St. Louis pork rib recipe with homemade BBQ sauce that’s perfect for summer grilling! These ribs are baked in the oven first and then finished on the grill where you will get evenly cooked, perfectly charred, fall off the bone BBQ Ribs!

Ingredients

Scale

For the Ribs:

1 Tbsp. Sea Salt and Brown sugar
1/2 Tbsp. each garlic powder, minced onion, cumin, chili powder, smoked paprika, dry mustard
1/4 Tbsp. Black pepper

For the BBQ Sauce:

2 Cups Ketchup
1/2 Cup Yellow Mustard
1/2 Cup Apple Cider Vinegar
1/3 Cup Worcestershire Sauce
1/4 Lemon Juice
1/4 Cup Steak Sauce
1/4 Cup Dark Molasses
1/4 – 3/4 Honey
1 Cup Brown Sugar
3 Tbsp. Olive oil
2 Tbsp. Chili powder
2 teaspoons Sea Salt
1 teaspoon Black pepper
1 teaspoon Hot sauce
4 Cloves Garlic, minced
1 Medium Onion, finely diced

Cook Mode Prevent your screen from going dark

Instructions

Combine the ingredients for the dry rub in a small bowl and sprinkle on both sides of the ribs and rub into the meat.
Wrap the 2 racks of ribs in heavy duty aluminum foil and refrigerate for a minimum of 2 hours.
In a large saucepan, combine all the ingredients for the BBQ sauce and simmer on low heat for 30 minutes, stirring often to prevent burning on the bottom of the pan. Set aside to cool and then refrigerate for up to 2 weeks.
Preheat the oven to 250°F. Place the ribs on an extra large baking sheet (or 2 regular size) meat side up. Cook for 1 hour on the bottom rack.
Unwrap the ribs but leave the foil underneath. Raise the temperature to 275°F and cook for 1 more hour.
The ribs are cooked when the meat starts to easily pull from the bone or by checking with a meat thermometer. The meat should register between 190-200°F. Be careful not to overcook.
The precooked ribs can rest unrefrigerated for no more than 2 hours before grilling.
Preheat the grill to medium high heat and start the ribs meat side up, basting with the BBQ sauce, grilling for 7-10 minutes. Flip and cook another 5-10 minutes or until nicely charred.
Allow to rest for 5 minutes before cutting.