Sweetie Pies Tender Oven Baked St Louis Style Bbq Ribs Food

SWEETIE PIE'S TENDER OVEN-BAKED ST. LOUIS-STYLE BBQ RIBS

Sweetie Pie's Tender Oven-Baked St. Louis-Style BBQ Ribs image

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

Ingredients

2 to 4 pounds boneless pork ribs (you could also use beef)
1 cup pineapple juice, unsweetened
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons sugar
1 teaspoon paprika
About 1 1/2 cups water
1 cup Barbecue Sauce

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.

OVEN BARBECUED ST. LOUIS STYLE RIBS

Oven Barbecued St. Louis Style Ribs image

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

Ingredients

3 -4 lbs st. louis style ribs
1 -2 teaspoon garlic salt
1 1/2 cups water
1/3 cup apple cider vinegar
1/3 cup Worcestershire sauce
1 cup ketchup
1/4 cup sugar
1/4 cup maple syrup
1 tablespoon Frank's red hot sauce (adjust for desired level or heat)
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon onion powder
1 teaspoon dry mustard
1 -2 teaspoon celery seed (be careful, too much can overpower the flavor)
1 teaspoon paprika
1/2 teaspoon black pepper

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

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