St. Louis-Style BBQ Pork Ribs with Tangy Tomato BBQ Sauce

St. Louis-Style BBQ Pork Ribs with Tangy Tomato BBQ Sauce

St. Louis-Style BBQ Pork Ribs with Tangy Tomato BBQ Sauce

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Ingredients

For 6 people

Ingredients

  • 1 large lemon
  • 3 tablespoon(s) kosher salt
  • 3 tablespoon(s) Louisiana style Cajun seasoning
  • 18 ounce(s) barbecue sauce
  • 3 tablespoon(s) packed light brown sugar
  • 1/2 cup(s) ketchup
  • 1/4 cup(s) honey
  • 3 tablespoon(s) paprika
  • 3/4 teaspoon(s) ground black peppe
  • 1 tablespoon(s) apple cider vinegar
  • 3/4 teaspoon(s) onion powder
  • 1 teaspoon(s) liquid smoke
  • 3/4 teaspoon(s) garlic powder
  • 3/4 teaspoon(s) kosher salt
  • 7 1/2 St. Louis-Style ribs (about 3 slabs) or baby back pork ribs (about 4 slabs)
  • 1/2 teaspoon(s) ground black pepper

St. Louis-Style BBQ Pork Ribs with Tangy Tomato BBQ Sauce Directions

  1. Prepare Ribs: In small bowl, mix salt, Cajun seasoning, brown sugar, paprika, pepper, onion powder and garlic powder until well combined. Peel skin from bone side of each rib slab. Place rib slabs on rimmed baking pans and coat with rub; cover and refrigerate 2 hours or up to overnight.
  2. Prepare Tangy Tomato BBQ Sauce: Into medium bowl, squeeze juice from lemon. Whisk in remaining ingredients. Refrigerate until ready to use.
  3. Prepare outdoor grill for direct grilling over low heat. Place ribs on hot grill rack. Cover grill and cook 1 hour 40 minutes to 2 hours or until ribs are tender and meat pulls away from the bone easily, turning every 20 minutes. Brush ribs generously with 1 cup BBQ sauce during last 20 minutes of cooking. Serve ribs with remaining BBQ sauce. 
  4. Chef Tip To peel skin from ribs, turn rib slab bone-side up and with a small sharp knife, carefully lift up an edge of the skin from a corner of the slab. Work your fingers between the skin and rib meat to loosen skin. With a paper towel in your hand to avoid slipping, pull the skin across the slab to remove.
  5.  

Nutrition facts

  • Kcal: 628 kcal
  • Fibers (g): 4g
  • Sodium (mg): 4470mg
  • Carbs: 61g
  • Fat: 37g
  • Saturated fat (g): 13g
  • Proteins: 28g


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