Recipe

Peppered BBQ St.Louis Ribs

— • — • American

Orphaned recipes

St. Louis style pork ribs rubbed with a peppery wet mixture, refrigerated, then baked covered and finished basted with BBQ sauce.

Units:

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Ingredients

Main

2 pcs st. louis ribs(about 4~5 pounds each; racks)
1 1/2 tbsp black pepper(ground)
1/2 tbsp white pepper(ground)
1/2 tsp cayenne pepper
1/2 tsp garlic salt
4 tbsp apple cider vinegar
2 tbsp vegetable oil
2 bbq sauce(bottles (18 ounces each) or larger; e.g., Sticky Fingers Kentucky Bourbon Sauce)

Instructions

Main

Combine black pepper, white pepper, cayenne, garlic salt, apple cider vinegar, and vegetable oil in a small bowl; mix until thin and set aside.
Rinse the ribs and thoroughly pat dry; trim off any excess fat.
Rub the wet mixture all over both sides of the ribs, coating evenly.
Cover the ribs and refrigerate overnight or for at least 24 hours.
Remove ribs from the refrigerator and let sit at room temperature about 30 minutes to take the chill off.
Preheat oven to 177°C, place ribs in a baking dish, cover tightly with aluminum foil, and bake for 3 hours.
Remove the foil, baste ribs with the BBQ sauce, and continue baking uncovered for another hour or until tender.
Remove ribs from oven and let rest about 15 minutes before slicing; serve with favorite sides.

Tips

Trim excess fat and pat ribs dry to help the rub adhere and cook evenly.
Cook covered at low temperature, then finish uncovered with sauce for caramelization.
Let the ribs rest 15 minutes before slicing to retain juices and improve tenderness.