BBQ Ribs with Homemade BBQ Sauce

BBQ ribs...what is more summer cook out than that?  But not everyday, at lease on Long Island, is a day for a BBQ.  I love to eat ribs from the BBQ or smoker but this recipe allows me to have the flavors of summer all year round.

I used St. Louis Ribs I bought from Dine's Farms which I found at a farmer's market in Northport.  They are also available in Oyster Bay and Garden City Farmer's Markets.  Their ribs are so full of meat and the animals are pasture raised and finished and treated with respect.  The difference between Dine's and store bought is clear.  If you cannot get ribs from them, you can use any other local meats you can find. 

The rub and sauce make more than enough for this recipe with some leftover for next time, it makes enough for about 20 lbs of meat.  The method and sauce is inspired by Rory from the Next Food Network Star.  The sauce and rub can be made using organic or conventional ingredients.  The ingredients for the sauce are easier to find if you want to be organic. 

Serves 4

Ingredients:

5 lbs St. Louis style pork ribs
1 cup chicken stock
1 TBS soy sauce
1 TBS Wocestershire sauce

Rub:

1 1/4 cups brown sugar
1/2 cup paprika
2 TBS black pepper
2 TBS salt
2 TBS chili powder
3 TBS garlic powder
2 TBS onion powder
2 tsp cayenne pepper

Sauce:

1 TBS olive oil
4 cloves garlic, minced or through a press
2 cups ketchup
3/4 cup chicken stock
3 TBS soy sauce
1/2 cup brown sugar
1/4 cup molasses
3 TBS red wine vinegar

Here's how:

Make the rub by combining all of the ingredients in a bowl.

Rub the rub on both sides of the ribs, use enough to completely cover it.  Place in the fridge overnight or for at least four hours.

This is how they look going into the fridge

Preheat the oven to 450 degrees F.

Place the ribs in a large oven safe pan.

This is how the ribs look after sitting in the rub

Pour in the stock and sauces.  Cover with aluminum foil.

Place the ribs in the oven and cook for 2 hours.

While the ribs are cooking, made the sauce, recipe below.

After 2 hours, the meat should be tender and pull off the bone easily. 

Remove the pan from the oven and slather the sauce on both sides of the ribs and let sit for 10 minutes in the pan.  If you like the flavor of the grill, toss them on the grill for 5 minutes per side to get the char on them.



You can see the meat has pulled away from the bone as the bones are showing 

Remove the ribs from the pan and cut into indivudual ribs.

Serve with extra sauce on the side. 

How to make the BBQ Sauce:

Place the oil and garlic in a pan over medium heat.  Cook for 1-2 minutes until the garlic lets off its flavor but do not brown it.

Add the rest of the ingredients and mix well. 

Ingredients in, time to stir

Cook for 20 minutes until it reduces some and the flavors are combined.  The sauce can be stored in the fridge for at least a week or frozen for 3 months.  The sauce also goes well on chicken.

Done and ready for the ribs