Ingredients with Measurements:
- 2 racks of Louis-style pork ribs (about 4 pounds)
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 cup apple cider vinegar
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon hot sauce
- 1/2 teaspoon liquid smoke
Special equipment needed:
- Aluminum foil
- Baking sheet
- Grill or smoker
Step-by-step instructions:
1. Preheat the grill or smoker to 225°F.
2. Remove the membrane from the back of the ribs by using a butter knife to loosen it, then pulling it off with a paper towel.
3. In a small bowl, mix together the kosher salt, paprika, garlic powder, onion powder, brown sugar, black pepper, and cayenne pepper to make the dry rub.
4. Rub the dry rub all over the ribs, making sure to coat both sides.
5. Wrap each rack of ribs tightly in aluminum foil and place them on a baking sheet.
6. Place the baking sheet with the ribs on the grill or smoker and cook for 3 hours.
7. While the ribs are cooking, make the barbecue sauce by combining the apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce, and liquid smoke in a small saucepan. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally.
8. After 3 hours, remove the ribs from the foil and place them back on the grill or smoker.
9. Brush the barbecue sauce all over the ribs and cook for an additional 30 minutes, basting with more sauce every 10 minutes.
10. Remove the ribs from the grill or smoker and let them rest for 10 minutes before slicing and serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 3 hours and 30 minutes
Temperature:
- Grill or smoker temperature: 225°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 654
- Fat: 44g
- Carbohydrates: 28g
- Protein: 36g
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs or chicken thighs.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
- Ketchup can be substituted with tomato sauce or tomato paste.
- Brown sugar can be substituted with honey or maple syrup.
- Worcestershire sauce can be substituted with soy sauce or fish sauce.
- Dijon mustard can be substituted with yellow mustard or whole grain mustard.
- Hot sauce can be substituted with cayenne pepper or chili flakes.
- Liquid smoke can be omitted if not available.
Variations:
- Add a tablespoon of honey to the barbecue sauce for a sweeter flavor.
- Add a tablespoon of bourbon to the barbecue sauce for a smoky flavor.
- Add a teaspoon of smoked paprika to the dry rub for a smokier flavor.
Tips and tricks:
- Make sure to remove the membrane from the back of the ribs to ensure they cook evenly.
- Use a meat thermometer to check the internal temperature of the ribs. They should reach 190°F for fall-off-the-bone tenderness.
- Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Wrap the leftover ribs in foil and place them on a baking sheet.
- Bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the ribs on a platter with a side of barbecue sauce for dipping.
- Garnish with chopped fresh parsley or cilantro.
Garnishes:
- Chopped fresh parsley or cilantro
Pairings:
- Coleslaw
- Baked beans
- Corn on the cob
- Potato salad
Suggested side dishes:
- Coleslaw
- Baked beans
- Corn on the cob
- Potato salad
Troubleshooting advice:
- If the ribs are tough, they may need to cook longer. Check the internal temperature with a meat thermometer and continue cooking until they reach 190°F.
- If the barbecue sauce is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
- If the barbecue sauce is too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the ribs to an internal temperature of 190°F to ensure they are safe to eat.
- Store leftover ribs in the refrigerator within 2 hours of cooking.
Food history:
- Louis-style ribs are a type of pork rib that are cut from the belly of the pig. They are named after the city of St. Louis, Missouri, where they originated.
Flavor profiles:
- Smoky, sweet, tangy
Serving suggestions:
- Serve the ribs with a side of barbecue sauce for dipping and a cold beer.
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