The Secret to St. Louis Ribs: Oven-Slow-Cook, Then Broil for That Sticky BBQ Lacquer
Brian Lagerstrom walks through his foolproof method for fall-off (but not too far off) the bone St. Louis-style ribs — slow-cooked in foil at 275°F, then broiled or grilled with a homemade molasses-ketchup BBQ sauce for a caramelized crust. Includes a homemade BBQ sauce recipe and a quick sweet vinegar slaw to cut through the richness.
10:35
#BBQ #oven ribs #St. Louis style ribs #summer cookout #vinegar slaw #molasses BBQ sauce #pork ribs #make-ahead #broiling #dad ribs #homemade BBQ sauce #low and slow
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🧾 Ingredients
- 12 full slabs St. Louis-style pork ribs
- 21 tbsp salt
- 31 tbsp chili powder
- 41 tsp garlic powder
- 51 tbsp black pepper
- 61/2 large or 1 small red onion (grated)
- 71 clove garlic
- 8250g (1 cup) ketchup
- 9100g (5 tbsp) molasses
- 1030g (2 tbsp) apple cider vinegar
- 1130g (2 tbsp) Worcestershire sauce
- 1220g (2 tsp) hot sauce
- 137g (1.5 tsp) chili powder
- 141g (1/2 tsp) chili flake
- 1520g (2 tbsp) yellow mustard
- 1635g (2 tbsp) neutral oil
- 17500g green cabbage
- 18100g carrot
- 19150g red onion
- 2030g salt
- 2125g sugar
- 22200g apple cider vinegar
- 23100g sugar
- 24pinch of chili flake
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