St. Louis Smoked Blackberry Ribs

A James Beard Award Winning Recipe:

Blackberry Glazed Smoked St. Louis Style Ribs

Chris Lilly shares his award-winning recipe for the most flavorful and succulent ribs in the world.
Ingredients
Ribs:
2 tablespoons dark brown sugar
2 tablespoons paprika
1 tablespoon garlic salt
1 1/2 teaspoons onion salt
1 1/2 teaspoons chile powder
3/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon cumin
2 slabs St. Louis-cut spareribs, back membrane removed
1 cup pineapple juice
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons minced garlic
Big Bob’s Blackberry Barbeque Sauce:
1 1/2 cup Big Bob Gibson Championship Red Sauce (or other favorite barbeque sauce)
1/4 cup honey
1/4 cup blackberry jam

Directions:
Preheat an outdoor grill (preferably charcoal) to 250ºF. Mix together the brown sugar, paprika, garlic salt, onion salt, chili powder, black pepper, cayenne, oregano, and cumin. Reserve 1 tablespoon for later use. Generously apply rub to the front and back of both slabs of ribs, pressing firmly to make sure all the rub adheres. Cook ribs meat-side 
up on the grill away from direct flames for 2 1/2 hours.

Mix together the pineapple juice, reserved dry rub, balsamic vinegar, and garlic. Transfer ribs from the grill to large double-aluminum foil squares and pour the liquid seasoning over each slab. Tightly wrap and seal the aluminum foil around the ribs and place back on the grill for another hour.

Combine the barbeque sauce, honey, and blackberry jam. Remove ribs from grill, unwrap, and discard foil. Brush the barbeque sauce on both sides and return ribs to the grill until the sauce caramelizes, about 15 minutes.                                                                  Yield  8 servings

Saint Louis Style Ribs ~ Instant Pot

St Luis Style Ribs  ~  Instant Pot

Ingredients:

4 cups apple juice

1 cup apple cider vinegar

1/4 cup bar-b-que sauce
Spareribs

Directions:

Curl your ribs with the bones on the inside.  Set timer for 30 minutes, then natural release 10 minutes.  They will be fallking off the bones so be careful when you take them out to pllace them on a cookie sheet.  Baste with more sauce and place in an oven 350*F for 10 minutes.  

Fennel-Brown Sugar Pork Ribs

Fennel-Brown Sugar Pork Ribs 

Ingredients:

Kosher Salt  

Ground Black Pepper

2 tablespoons packed lt. brown sugar

1 tablespoon fennel seeds

1 teaspoon red pepper flakes

1 teaspoon granulated garlic

4 teaspoons fresh rosemary, minced

2 2-3 pound racks St. Louis ribs

Directions:

Heat the oven to 325°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the sugar, ground fennel, pepper flakes, granulated garlic and 4 teaspoons of rosemary. Rub the mixture between your fingertips until well combined and the rosemary is fragrant. Sprinkle the mixture evenly over both sides of the racks of ribs, then rub it in.

Place the ribs meaty side up on the prepared baking sheet. Transfer to the oven, then pour 3 cups water into the baking sheet. Bake until a skewer inserted into the meat between the bones meets no resistance, 2½ to 3 hours. Transfer the rib racks to a cutting board and let rest for 20 minutes. Cut the ribs between the bones and transfer to a platter.

Tip: Don't substitute baby back ribs for the St. Louis spareribs. Baby backs are smaller and leaner and will end up overdone. St. Louis–style ribs are spareribs that are trimmed of excess meat and cartilage, so the racks have a neat rectangular shape. Try to choose racks that are similar in size so they cook at the same rate.

1. 01
   Heat the oven to 325°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the sugar, ground fennel, pepper flakes, granulated garlic and 4 teaspoons of rosemary. Rub the mixture between your fingertips until well combined and the rosemary is fragrant. Sprinkle the mixture evenly over both sides of the racks of ribs, then rub it in.
2. 02
   Place the ribs meaty side up on the prepared baking sheet. Transfer to the oven, then pour 3 cups water into the baking sheet. Bake until a skewer inserted into the meat between the bones meets no resistance, 2½ to 3 hours. Transfer the rib racks to a cutting board and let rest for 20 minutes. Cut the ribs between the bones and transfer to a platter.

Tip: Don't substitute baby back ribs for the St. Louis spareribs. Baby backs are smaller and leaner and will end up overdone. St. Louis–style ribs are spareribs that are trimmed of excess meat and cartilage, so the racks have a neat rectangular shape. Try to choose racks that are similar in size so they cook at the same rate.

Dry Rub for Spareribs

Best Dry Rub For Spareribs

This dry rub has been used for many 
years and is deemed the best way 
to prepare and serve spareribs!

Ingredients:

1/4 cup brown sugar

2 teaspoon chili powder

1 3/4 seasoned salt

1 teaspoon dry mustard

1 teaspoon paprika

1/4 teaspoon cinnamon

Directions:

Place the ingredients in a bowl and blend well with a whisk.

To use rub:  Blot the ribs of excess moisture.  Cut ribs in serving portion size.  Rub well with the dry rub and double wrap in foil packets.  Place in a 400*F degree oven and bake for 1 to 1 1/2 hours.  Allow to set for 10 minutes: unwrap and serve.

Sauerkraut, Ribs, and Dumplings

SauerKraut, Ribs, And Dumplings

Ingredients:

Ribs

3 to 5 lbs. spareribs or baby back ribs

1 to 2 Tablespoons Penzy Galena Street rib rub

   or your favorite.

1 cup water

1 32oz. jar Sauerkraut

Dumplings:

1 cup flour

1/2 teaspoon salt

1 1/2 teaspoon baking powder

1 teaspoon caraway seeds

1 egg

1/3 cup milk

2 tablespoons salad oil

Directions:

Preheat the oven to 300*.  Rub the ribs with Galena Street seasoning or your seasoning of choice.  Put the ribs in a pan big enough to hold the whole slab.  Add enough water to just cover the bottom of the pan.  Cover with foil and bake for 3 hours.  Cut into serving pieces, or remove the meat from the bones if desired, cover and keep warm.  

Add the sauerkraut to the liquid in the pan.  The kraut should have a good amount so the dumplings won't get dry while cooking.  Add another 1/2 to 1 cup water if the kraut isn't at least covered half way with liquid.  Put in the oven for about 1 hour until the kraut is mellowed.   While the kraut cooks, prepare the dumpling dough.

Dumplings:  In a medium bowl, combine the flour, salt baking powder, and caraway seeds.  In a separate bowl, lightly beat the eggs.  Add the milk anad oil and mix.  Add the dry ingredients to the wet and mix just until combined.  When the kraut is done to your liking, remove pan from the oven.  Drop the dumpling dough by the spoonful on top of the kraut.Cover with foil and return to the oven for 15 to 18 minutes.  Serve with the ribs.   Serves 6

Smoked Pork Ribs

Smoked Pork Ribs

Recipe adapted from Tom Davis’s resto-sized version for The Stockyards Smokehouse and Larder, Toronto

DRY RUB
1 cup (250 mL) packed brown sugar
1 cup (250 mL) chilli powder
1 ½ tbsp (22 mL) sea salt
1 tbsp (15 mL) freshly ground black pepper
1 ½ tsp (7 mL) sweet paprika
1 ½ tsp (7 mL) garlic powder
1 tsp (5 mL) cayenne pepper
1 tsp (5 mL) hot pepper flakes
1 tsp (5 mL) dried oregano
½ tsp (2 mL) onion powder
½ tsp (2 mL) ground coriander
½ tsp (2 mL) ground cumin

MOPPING SAUCE
2/3 cup (160 mL) apple juice
1/3 cup (80 mL) cider vinegar
2 tsp (10 mL) hot pepper sauce
¼ tsp (1 mL) sea salt

RIBS
4 lb (2 kg) pork back ribs
4 cups (1 L) smoking chips, soaked in apple juice or water for at least 1 hour

BARBECUE SAUCE
3 cups (750 mL) ketchup
1/3 cup (80 mL) cider vinegar
3 tbsp (45 mL) Dry Rub (recipe above)
3 tbsp (45 mL) yellow mustard
2 tbsp (30 mL) molasses
2 tbsp (30 mL) honey
1 tbsp (15 mL) hot pepper sauce, or more to taste

Directions:
For dry rub, combine all ingredients in a medium bowl. Spoon into an airtight container.

For mopping sauce, combine all ingredients in a small saucepan. Bring to a simmer over medium heat, stirring until salt dissolves. Remove from heat and let cool completely. Pour into a spray bottle.

For ribs, remove membrane from underside of ribs by loosening a corner with a sharp paring knife. Grasp the membrane with paper towels and pull gently but firmly to peel it off.

Rub ribs all over with enough of the dry rub to coat them. Wrap tightly in plastic wrap and refrigerate for 24 hours.

Just before grilling, drain half of wood chips, leaving remaining chips in liquid. Wrap drained chips in a double layer of foil, making a flat package and sealing edges well. Poke holes in top of package with a skewer. Put package under cooking grate directly over one burner of barbecue. Put a foil pan of water directly over other burner. (Alternatively, follow barbecue manual’s instructions for using wood chips.)

Use foil to seal any openings in your grill to help keep the smoke inside, but leave a small opening, if possible, near where you’ll put the ribs.

Preheat barbecue to high. After about 20 minutes, when chips are smoking, leave burner under chips on high and turn off remaining burner(s). Arrange ribs on unlit part of grill over pan of water. Close lid and adjust temperature of lit burner to maintain a temperature of about 225º to 250ºF (110º to 120ºC). Close lid and grill, without lifting lid, for 1 hour.

After 1 hour, drain remaining wood chips, wrap as before and place alongside first package directly over lit burner. Spray ribs with mopping sauce.

Repeat spraying process every hour, turning and rearranging ribs each time, until meat is very tender and starts to shrink from ends of bones, 4 to 4 ½ hours.

For barbecue sauce, combine all ingredients in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, for flavours to blend, about 30 minutes. (Sauce will be runny.)

Serve ribs with barbecue sauce.
Serves 4 to 6

Cola Ribs

Cola Ribs

TOM

What You’ll Need: 

• 2 racks pork ribs
• 2 cups cola
• 1 tbsp salt
• 2 tbsp honey
• 5 tbsp ketchup
• 3 tbsp worcestershire sauce
• 3 tbsp mustard
• 2 tbsp cider vinegar
• 6 baby corn cobettes
• salt, pepper and cayenn

How You Make It: 

1. Pop your ribs in a baking dish and cover with cola and salt. Bake for 2 hours at 170°C.
2. Meanwhile, heat together your mustard, cider vinegar, worcestershire sauce, ketchup and honey until nicely thick and bubbling.
3. Place your cooked ribs on a large baking tray and brush with the sauce. Lay the cobettes around it and season with salt and pepper.
4. Grill for 15 minutes, turning the cobettes from time to time to ensure even charring.
5. Dig in!

Baby Back Ribs On Maple Planks

          Baby Back Ribs On Maple Planks


This recipe is best served on a grill with a right and left controls for the burners. Also soak maple planks in water for one to two hours.

Ingredients: Barbecue Sauce 1 cup (250 mL) apple juice  ¾ cup (175 mL) ketchup  3 tbsp (45 mL) cider vinegar  2 tsp (10 mL) light soy sauce  1 tsp (5 mL) Worcestershire sauce  1 tsp (5 mL) molasses  ½ tsp (2 mL) chili powder  ½ tsp (2 mL) garlic, minced  ¼ tsp (1 mL) black pepper  Rub 1 tsp (5 mL) paprika  1 tsp (5 mL) chili powder  1 tsp (5 mL) thyme  1 tbsp (15 mL) garlic powder  1 tsp (5 mL) brown sugar  1 tsp (5 mL) dry mustard  1 tsp (5 mL) kosher salt  1 tsp (5 mL) black pepper  2 full slabs baby back ribs  *   Directions: To make sauce, combine all ingredients in a medium saucepan. Cook over high heat until reduced by half, or about 1 cup (250 mL).   To make rub, add all ingredients to a small bowl and stir to combine.  Peel the thin membrane off the back of the ribs (this helps the meat cook more evenly and absorb more flavour while cooking). Using your fingertips, rub the meat liberally with the rub, wrap in plastic wrap and refrigerate for 1to 3 hours.  Meanwhile, soak maple planks in water for 1to 2 hours.   Ignite grill, turn to high and preheat for 10 minutes. Turn 1 side off leaving the other on, and place planks on the side that has been turned off. Close lid and wait for the planks to begin to crackle and smoke, between 3 to 5 minutes. Turn planks over and place a rack of ribs on each plank, reduce heat to low, and close lid. Maintain a temperature range between 275-300°F (140-150°C) and cook for 3hours. Brush both sides of ribs liberally with barbecue sauce and continue cooking with the lid closed for an additional hour. Ribs are done when the sauce has become sticky and the meat separates easily from the bones.  Serves 6 to 8

Bar-b-que Spareribs

Melt in Your Mouth Barbecue Ribs (Oven)

4 lbs pork ribs
3⁄4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1⁄2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)

*

Directions
Preheat oven to 300 degrees F.

Peel off tough membrane that covers the bony side of the ribs.

Mix together the sugar and spices to make the rub.

Apply rub to ribs on all sides.

Lay ribs on two layers of foil, shiny side out and meaty side down.

Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.

Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.

Remove from oven.  Heat broiler.

Cut ribs into serving sized portions of 2 or 3 ribs.
Arrange on broiler pan, bony side up.

Brush on sauce.

Broil for 1 or 2 minutes until sauce is cooked on and bubbly.  Turn ribs over.  Repeat on other side.

Alternately, you can grill the ribs on your grill to cook on the sauce.

Apple Cider Grilled Ribs

• Apple Cider Grilled Ribs
• 
  

  Ingredients:

  • 1 cup Barbecue Sauce
  • 2 slabs loin back ribs (baby back)

  Liquid Seasoning

  • 1 tablespoon dry rub mix
  • ¼ cup apple jelly
  • ¼ cup brown sugar
  • ¼ cup honey
  • ½ cup apple cider

  Dry Rub

  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 4 teaspoons chili powder
  • 4 teaspoons garlic salt
  • ¼ cup dark brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon red pepper
  • ¼ teaspoon white pepper
  • ½ teaspoon celery salt
  • *

  Instructions:

• Remove the membrane from the back of the rib slabs. In a small bowl, combine the dry rub ingredients and mix well. Reserve a tablespoon of the rub for the liquid seasoning mixture. Generously apply the dry rub onto the front and back sides of ribs. Gently pat to ensure that the rub will adhere.
• *
• Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water. When the charcoal grill reaches 250˚F, place ribs meat-side up on grill grate and cook over indirect heat for two hours and 15 minutes.
• *
• Remove the ribs from the grill. Place each slab meat-side down on its own doubled aluminum foil square. The foil should be large enough to completely wrap each slab. Mix the liquid seasoning in a small bowl. Pour ½-cup of the liquid over each slab. Then, tightly wrap and seal each slab with aluminum foil. Place the wrapped ribs back in cooker for one hour at 250˚F.
• *
• Remove the ribs from the charcoal grill, unwrap and discard foil. Brush finishing glaze on both sides of the ribs. Place the ribs back on the grill for 15 minutes, or until sauce caramelizes.

Slow Cooked Baby Back Ribs

               SLOW COOKED BABY BACK RIB RECIPE

Today's recipe is from a friend of  several years who follows the blog and also enjoys cooking.  Both he and his wife are two people who enjoy great food with a good glass of wine.   I raise my glass and say cheers and Thank You BJM!

Directions:

Purchase two (or more) packages of meaty Baby Back ribs.  Sear ribs on grill.  Remove and allow to cool to handle.  Place a sheet of Saran (or similar) Wrap on the counter, approx 1.5X the length of the rack.  Rub the ribs LIBERALLY with liquid smoke- on both sides.  Sprinkle the rack with your favorite rub (do not rub in), if desired.  Securely wrap the rack in the Saran Wrap.  Optionally, you can add an additional wrap of aluminum foil. Do the same process for the second and subsequent rib racks.

Set the oven to 180 degrees.  Place the ribs unwrapped on an oven broiling pan (to collect the drippings as the ribs cook).  Bake the ribs at 180 degrees for 5 1/2 to 6 hours.  Remove the ribs from the oven and place on a SIDED cookie sheet to cool.  At this point the cooked ribs can be refrigerated or frozen, to be finished later.

Transfer the ribs to the SIDED cookie sheet and liberally brush the racks with your favorite BBQ sauce.  Place the ribs directly on your grill at med-high temperature long enough to heat the rack and caramelize the sauce.  When finished, remove the ribs from the grill on the SIDED cookie sheet and serve with additional BBQ sauce.  Cut the rack in half, if desired.  The meat will fall off the bones.

Note: the SIDED cookie sheet and oven broiler pan are necessary to collect the grease which accumulates when cooking.  The end results are tender and moist ribs.

BJM

Gone-In-A-Minute Spareribs

Ribs With The Rub Ribs In Packets Ready For The Oven Hot Off The Grill And Dinner Is Ready!

Our daughter-in-law Susan came across this recipe and suggested we try it as the published photo looked very inviting. Personally, I think our finished ribs looked better than the photo and were very tender and soooo delicious. Even the grandchildren ate a man-sized portion.

Gone-In-A-Minute Ribs

Ingredients:

1/4 cup firmly packed light brown sugar

2 teaspoons chili powder

1 3/4 teaspoon seasoned salt

1 teaspoon dry mustard

1 teaspoon paprika

1/4 teaspoon ground cinnamon

2 racks baby back spareribs

Lime wedges for serving

***

Directions:

Heat oven to 400F and place rack in lower third. For dry rub: combine is small bowl, chili powder, sugar, salt, dry mustard, paprika, and cinnamon. Reserve 2 teaspoons mixture.

Rinse ribs and pat dry. Place rack of ribs on sheet of heavy duty foil or two layers of regular foil, large enough to wrap around ribs making an airtight seal. Rub ribs on both sides with dry rub and wrap in foil making airtight seal. 

Transfer to a rimmed baking sheet: roast 1 hour  to 1 hour and 30 minutes depending on thickness of ribs.

Heat grill to medium high. Sprinkle ribs with reserved dry rub, remove foil 
and grill turning occasionally, until grill-marked and deep brown, 8 to 10 minutes. Slice and serve with lime wedges. Makes 4 to 6 servings