Entrée: United States – Classic St. Louis Ribs with Bbq Sauce

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 hrs 30 min

Additional 10 min

Total 3 hrs 55 min

Ingredients

2 racks St. Louis style pork ribs, about 4 lb total (1.8 kg total)
3 tbsp (45 ml) paprika
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) garlic powder
1 tbsp (15 ml) onion powder
1 tbsp (15 ml) salt
1 tsp (5 ml) black pepper
1 tsp (5 ml) cayenne pepper (optional)
1 tsp (5 ml) mustard powder
2 cups (480 ml) ketchup
1 / 2 cup (120 ml) apple cider vinegar
1 / 2 cup (120 ml) brown sugar
1 / 4 cup (60 ml) honey
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) liquid smoke
1 tsp (5 ml) garlic powder
1 tsp (5 ml) onion powder
Salt and pepper to taste

Instructions

1. **Prepare the Dry Rub**: In a small bowl, combine the paprika, brown sugar, garlic powder, onion powder, salt, black pepper, cayenne pepper, and mustard powder. Mix well to create a dry rub.

2. **Season the Ribs**: Remove the membrane from the back of the ribs. Pat the ribs dry with paper towels and generously apply the dry rub all over them. Let them sit at room temperature while you prepare the grill.

3. **Prepare the Grill**: Preheat your grill to 225°F (110°C) for indirect cooking. If using a charcoal grill, arrange the coals on one side. For a gas grill, turn off the burners on one side after preheating.

4. **Cook the Ribs**: Place the ribs on the cooler side of the grill, bone side down. Close the lid and cook them slowly for 3-4 hours, checking occasionally for doneness. They are ready when the meat is tender and pulls away from the bones easily.

5. **Make the BBQ Sauce**: In a saucepan over medium heat, combine the ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, liquid smoke, garlic powder, onion powder, and a pinch of salt and pepper. Stir frequently and let it simmer for 15-20 minutes until thickened.

6. **Baste the Ribs**: During the last 30 minutes of cooking, begin basting the ribs with the homemade BBQ sauce. Apply generously on both sides and let the sauce caramelize.

7. **Serve**: Remove the ribs from the grill, let them rest for 10 minutes, then slice between the bones. Serve hot with extra BBQ sauce on the side. Enjoy!