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Category: Ribs
Prep Time: Cook Time: Total Time:
For the ribs:
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 racks St. Louis ribs
For the sauce:
3 tablespoons vegetable oil
1/4 medium yellow onion, grated
2 garlic cloves, minced
1 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup lemon juice
2 tablespoons apple cider vinegar
1 teaspoon hot pepper sauce
2 tablespoons brown sugar
2 teaspoons paprika
1 tablespoon of chili powder
1 tablespoon dry mustard
2 teaspoons water
Salt and black pepper to taste
Preheat the oven to 300 and line a large roasting pan with foil.
Mix together the salt, black pepper and cayenne and then sprinkle the ribs with the seasoning. Place the ribs meat-side up in the roasting pan. Cover tightly with foil and bake for 1 1/2 hour.
While the ribs are cooking, make the sauce. In a medium pot, heat up the vegetable oil on medium-low heat. Add the grated onions, and while stirring cook for 5 minutes. Add the garlic and cook for 1 more minute. Stir in the ketchup, Worcestershire sauce, lemon juice, apple cider vinegar and hot pepper sauce. Add the brown sugar, paprika and chili powder. Mix together the dried mustard with 2 teaspoons of water to form a paste, mixing until smooth. Stir the mustard into the pot.
Bring the pot to a boil, then turn the heat down to low, cover the pot and simmer for 10 minutes. Take off the lid and stir. Place the lid back on and cook for another 10 minutes. Taste and add salt. After an hour and a half, take the ribs out of the oven, open up the foil, and spread both sides of each slab with the sauce. Place back in the oven, meat-side up, and cook uncovered for 30 minutes.
After 30 minutes, take out the ribs and spread more sauce over them, and cook for 30 more minutes or until ribs are desired tenderness. At this point, place the ribs under the broiler and cook for 4 minutes or until the sauce is caramelized.
Yield: 4 servings
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RIBS WITH SAM HOUSTONS BARBECUE SAUCE
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Category: Ribs
Prep Time: Cook Time: Total Time:
For the ribs:
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 racks St. Louis ribs
For the sauce:
3 tablespoons vegetable oil
1/4 medium yellow onion, grated
2 garlic cloves, minced
1 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup lemon juice
2 tablespoons apple cider vinegar
1 teaspoon hot pepper sauce
2 tablespoons brown sugar
2 teaspoons paprika
1 tablespoon of chili powder
1 tablespoon dry mustard
2 teaspoons water
Salt and black pepper to taste
Preheat the oven to 300 and line a large roasting pan with foil.
Mix together the salt, black pepper and cayenne and then sprinkle the ribs with the seasoning. Place the ribs meat-side up in the roasting pan. Cover tightly with foil and bake for 1 1/2 hour.
While the ribs are cooking, make the sauce. In a medium pot, heat up the vegetable oil on medium-low heat. Add the grated onions, and while stirring cook for 5 minutes. Add the garlic and cook for 1 more minute. Stir in the ketchup, Worcestershire sauce, lemon juice, apple cider vinegar and hot pepper sauce. Add the brown sugar, paprika and chili powder. Mix together the dried mustard with 2 teaspoons of water to form a paste, mixing until smooth. Stir the mustard into the pot.
Bring the pot to a boil, then turn the heat down to low, cover the pot and simmer for 10 minutes. Take off the lid and stir. Place the lid back on and cook for another 10 minutes. Taste and add salt. After an hour and a half, take the ribs out of the oven, open up the foil, and spread both sides of each slab with the sauce. Place back in the oven, meat-side up, and cook uncovered for 30 minutes.
After 30 minutes, take out the ribs and spread more sauce over them, and cook for 30 more minutes or until ribs are desired tenderness. At this point, place the ribs under the broiler and cook for 4 minutes or until the sauce is caramelized.
Yield: 4 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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