BARBECUE ST. LOUIS PORK RIBS
Provided by Alton Brown
Time 6h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set a smoker to 225 degrees F.
- Combine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg and cayenne in a spice grinder. Process until a fine powder is formed, approximately 30 seconds.
- Pat the ribs dry and turn bone-side up. Trim excess fat and, if one end of the ribs is especially narrow, trim meat and bone to ensure even cooking. Remove the membrane on the underside of the ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab. Carefully work the spoon under the membrane to loosen but not tear. Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove.
- Sprinkle the ribs on both sides with the salt and brush both sides with the mustard. Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side.
- Once the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker.
- Smoke for 4 to 5 hours then test for doneness. There are four criteria that should be met in order for ribs to be done. First, the internal temperature of the meat should be 185 to 190 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done.
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
SWEETIE PIE'S TENDER OVEN-BAKED ST. LOUIS-STYLE BBQ RIBS
Folks in St. Louis pride themselves on their ribs. You could say it's the city's signature dish. Growing up in the projects like we did, we didn't have a barbecue pit or a smoker, so when we wanted ribs, my mom came up with this way of doing them in the oven. Another way she'd make her ribs was to cut the rack into small slabs of two or three ribs, marinate and season them, and then fry them up-just like you'd do a pork chop. Serve with potato salad or mac and cheese.
Provided by Miss Robbie
Categories Bake Kid-Friendly Pork Rib HarperCollins Small Plates
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 250°F.
- 2. Wash the ribs under cold running water and pat them dry.
- 3. Put the ribs in a large deep dish and pour the pineapple juice over it. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
- 4. Whisk together the salt, pepper, sugar, and paprika in a large baking dish. Roll the ribs in the mixture, then arrange them in the baking dish. Add enough water to come halfway up the sides of the baking pan.
- 5. Bake the ribs for about 1 hour or until they are no longer pink when the meat is sliced away from the bone, then remove them from the oven and drain. Add the barbecue sauce and toss the ribs evenly to coat.
- 6. Increase the oven temperature to 400°F and return the baking dish to the oven. Bake for 20 to 30 minutes. Remove from heat and serve.
"515" SOUTHERN-STYLE ST. LOUIS RIBS
Cayenne pepper supplies the heat; brown sugar and honey impart a sweet counterbalance in these tender, southern-style grilled ribs.
Provided by Smithfield®
Categories Smithfield®
Time 5h20m
Yield 6
Number Of Ingredients 15
Steps:
- About one hour before smoking, make the dry rub. Combine 1/4 cup brown sugar, garlic, chili powder, kosher salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne and coriander in a small bowl. Pat ribs dry with paper towels; sprinkle both sides of each rack with the rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 250 degrees F. to 300 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side up, over a drip pan and cook 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Meanwhile, to make the sauce, combine vinegar, honey, ketchup, remaining 1/4 cup brown sugar, paprika, sea salt, remaining 1/2 teaspoon pepper and 1/4 teaspoon cayenne in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
- Continue cooking ribs 1 to 2 more hours until very tender, spraying on both sides with apple juice every 20 to 30 minutes.
- Brush ribs with sauce; continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.
- Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.
Nutrition Facts : Calories 820.3 calories, Carbohydrate 45.9 g, Cholesterol 183.6 mg, Fat 54 g, Fiber 1.4 g, Protein 37.7 g, SaturatedFat 19.9 g, Sodium 1584.8 mg, Sugar 42.5 g
"515" SOUTHERN-STYLE ST. LOUIS RIBS
Cayenne pepper supplies the heat; brown sugar and honey impart a sweet counterbalance in these tender, southern-style grilled ribs.
Provided by Smithfield®
Categories Smithfield®
Time 5h20m
Yield 6
Number Of Ingredients 15
Steps:
- About one hour before smoking, make the dry rub. Combine 1/4 cup brown sugar, garlic, chili powder, kosher salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne and coriander in a small bowl. Pat ribs dry with paper towels; sprinkle both sides of each rack with the rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 250 degrees F. to 300 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side up, over a drip pan and cook 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Meanwhile, to make the sauce, combine vinegar, honey, ketchup, remaining 1/4 cup brown sugar, paprika, sea salt, remaining 1/2 teaspoon pepper and 1/4 teaspoon cayenne in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
- Continue cooking ribs 1 to 2 more hours until very tender, spraying on both sides with apple juice every 20 to 30 minutes.
- Brush ribs with sauce; continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.
- Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.
Nutrition Facts : Calories 820.3 calories, Carbohydrate 45.9 g, Cholesterol 183.6 mg, Fat 54 g, Fiber 1.4 g, Protein 37.7 g, SaturatedFat 19.9 g, Sodium 1584.8 mg, Sugar 42.5 g
"515" SOUTHERN-STYLE ST. LOUIS RIBS
Cayenne pepper supplies the heat; brown sugar and honey impart a sweet counterbalance in these tender, southern-style grilled ribs.
Provided by Smithfield®
Categories Smithfield®
Time 5h20m
Yield 6
Number Of Ingredients 15
Steps:
- About one hour before smoking, make the dry rub. Combine 1/4 cup brown sugar, garlic, chili powder, kosher salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne and coriander in a small bowl. Pat ribs dry with paper towels; sprinkle both sides of each rack with the rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 250 degrees F. to 300 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side up, over a drip pan and cook 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Meanwhile, to make the sauce, combine vinegar, honey, ketchup, remaining 1/4 cup brown sugar, paprika, sea salt, remaining 1/2 teaspoon pepper and 1/4 teaspoon cayenne in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
- Continue cooking ribs 1 to 2 more hours until very tender, spraying on both sides with apple juice every 20 to 30 minutes.
- Brush ribs with sauce; continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.
- Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.
Nutrition Facts : Calories 820.3 calories, Carbohydrate 45.9 g, Cholesterol 183.6 mg, Fat 54 g, Fiber 1.4 g, Protein 37.7 g, SaturatedFat 19.9 g, Sodium 1584.8 mg, Sugar 42.5 g
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
"515" SOUTHERN-STYLE ST. LOUIS RIBS
Cayenne pepper supplies the heat; brown sugar and honey impart a sweet counterbalance in these tender, southern-style grilled ribs.
Provided by Smithfield®
Categories Smithfield®
Time 5h20m
Yield 6
Number Of Ingredients 15
Steps:
- About one hour before smoking, make the dry rub. Combine 1/4 cup brown sugar, garlic, chili powder, kosher salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne and coriander in a small bowl. Pat ribs dry with paper towels; sprinkle both sides of each rack with the rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 250 degrees F. to 300 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side up, over a drip pan and cook 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Meanwhile, to make the sauce, combine vinegar, honey, ketchup, remaining 1/4 cup brown sugar, paprika, sea salt, remaining 1/2 teaspoon pepper and 1/4 teaspoon cayenne in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
- Continue cooking ribs 1 to 2 more hours until very tender, spraying on both sides with apple juice every 20 to 30 minutes.
- Brush ribs with sauce; continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.
- Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.
Nutrition Facts : Calories 820.3 calories, Carbohydrate 45.9 g, Cholesterol 183.6 mg, Fat 54 g, Fiber 1.4 g, Protein 37.7 g, SaturatedFat 19.9 g, Sodium 1584.8 mg, Sugar 42.5 g
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