Bbq St Louis Style Ribs Food

OVEN BARBECUED ST. LOUIS STYLE RIBS

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.

ST. LOUIS-STYLE RIBS WITH SOY-GINGER BARBECUE SAUCE

Steps:

• Prepare the ribs: Place the ribs bone-side up on a work surface. Starting at one end, insert the tip of a knife between the membrane and the bones to loosen the membrane, then pull it off. Flip the ribs so they are meat-side up. Rub each rack with 1 tablespoon scotch, if using. Combine the brown sugar, 5 teaspoons salt, 1 teaspoon pepper, the ground ginger and paprika in a small bowl. Rub the ribs on both sides with the spice mixture. Wrap each rack in heavy-duty foil, then wrap in another layer of foil, making sure the seam is on the opposite side to prevent leaking. Refrigerate 8 hours or overnight.
• Preheat a grill to medium low (350 degrees F on gas or 335 degrees F on charcoal). Put the foil-wrapped ribs meat-side down on the grates. Grill, carefully flipping the ribs every 30 minutes, until the meat is tender but not falling apart and the tip of a paring knife inserted into the ribs meets slight resistance, 1 to 1 1/2 hours. (If using charcoal, add more coals as needed so the temperature stays between 300 degrees F and 325 degrees F.)
• Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, garlic and fresh ginger and cook, stirring often, until just beginning to brown, 5 to 6 minutes. If using the scotch, remove the pan from the heat and stir in the scotch, then return to the heat and cook until almost dry, 1 to 2 minutes. Stir in 1/2 cup water, the ketchup, brown sugar, vinegar, soy sauce, mustard, chili-garlic sauce and 1/2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until thick and glossy, about 30 minutes; you should have about 1 1/2 cups sauce. Transfer to a blender and puree until smooth. (You can make the sauce up to 1 day ahead; refrigerate until ready to use.) Divide the sauce between 2 bowls-half for cooking and half for serving.
• When the ribs are ready, transfer to a baking sheet. Unwrap and discard the foil and any accumulated juices. Brush the meat side with the barbecue sauce and return to the grill, meat-side up. Cover and grill, moving the ribs around to prevent flare-ups, until the sauce cooks in, about 5 minutes. Brush the ribs with more sauce, flip and cook until lightly charred, 2 to 3 minutes. Flip the ribs so they're meat-side up again, brush with more sauce and grill 5 more minutes. Flip the ribs again and brush the bone side with sauce, then flip again and brush the meat side one last time. Transfer to a cutting board and let rest 15 minutes.
• Cut the racks into individual ribs. Serve with the reserved barbecue sauce.

ST. LOUIS-STYLE GRILLED RIBS

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.

ST. LOUIS PORK RIBS ON THE GRILL

Steps:

• Marinade: Heat vegetable oil in large saucepan over low heat. Add onions and garlic and saute for 10 minutes, until the onions are translucent but not browned. Add tomato paste, vinegar, honey, worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered over low heat fro 30 minutes. Set aside half of the marinade for serving.
• Meanwhile, preheat oven to 350 degrees. Place the ribs on a baking sheet, slather both sides with marinade, and bake for 1 hour.
• Place ribs on hot grill and cook for 3-5 minutes until one side is nicely browned. Turn the ribs and close the cover of the grill, making sure vents are open enough to allow airflow, but not so much that there are flames around the meat. Grill the ribs for 10 more minutes, turning if necessary.
• Place ribs on a platter, brush with reserved marinade, and wrap tightly in aluminum foil. Allow to rest for 10-15 minutes. Slice between ribs and serve hot with the remaining reserved marinade for dipping.