Oven Barbecued St. Louis Style Ribs |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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This is the only way to make ribs when its rainy, snowy, or too cold to grill outside. The sauce recipe delivers a sweet-sour tang with a little bite from the vinegar. The sweet barbecue aroma fills the house. 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. I believe this was my first time posting. Boiling or simmering the 1 1/2 cup water sauce helps to draw flavor by allowing it to thicken or cook off the liquid leaving a condensed sauce. This needs to be done first to make a thicker sauce. Ingredients:
3 -4 lbs st. louis style ribs |
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 |
Directions:
1. Stir ingredients, beginning with water (leave ribs and garlic salt out), into a stock pot.
2. Bring to a boil. Allow to boil for about 15 minute stirring occasionally.
3. Simmer uncovered, ALLOW TO REDUCE TO DESIRED THICKNESS.
4. Preheat oven to 350°F when sauce has reached desired thickness.
5. Cut ribs into serving sizes.
6. Place in greased roasting pan or casserole dish.
7. Sprinkle with garlic salt to taste.
8. Bake uncovered for 45 minutes bone side up.
9. Drain the grease off the ribs.
10. Pour sauce over ribs.
11. Cover with aluminum foil and bake for 1 hour.
12. Uncover and bake for an additional 30 minutes, basting the ribs 2-3 times during final stage.
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