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Slow Cooked St Louis Pork Ribs

Slow Cooked St Louis Pork Ribs

Friday, 11 December 2015 11:17:33 Europe/London


Ingredients

For the dry rub:

  • 1 tablespoon cumin

  • 5 tablespoons brown sugar

  • 1 tablespoon cayenne pepper

  • 1 tablespoon salt

  • 1/2 tablespoon garlic powder

  • 1/2 tablespoon mustard powder

  • 5 tablespoons paprika

  • 1 tablespoon smoked paprika

  • 1 tablespoon pepper

  • 1 tablespoon onion powder

For the base coating:

  • 4 tablespoons American mustard

For the baste:

  • 240ml apple juice

  • 120ml pineapple juice

  • 60ml apple cider vinegar

  • 60ml olive oil

  • 60ml sweet red wine

For the BBQ sauce:

  • 1 onion, chopped

  • 3 cloves garlic, crushed

  • Olive oil

  • 1 red chilli, finely chopped

  • 1 teaspoon fennel seeds, crushed

  • 55g dark soy sauce

  • 300ml tomato ketchup

  • Salt and pepper

Also needed:

  • A little honey, brown sugar and butter

Method

Start by removing the membrane (or silver skin) from the ribs. Use a knife to get under the membrane until you can fit your finger under it and then gently raise it. Then use a paper towel for grip and slowly pull the membrane off. 

Mix your rub ingredients and baste the ribs with the mustard and rub. This will act as the glue for the rub. Now rub the ribs and leave at room temperature for at least 20 minutes. Keep 1/4 of the rub aside for later. 

Smoker:

Meanwhile, light your smoker and set the temperature to 110°C. The heat needs to be controlled throughout the process.

Place the pork ribs in the smoker and close the lid. Meanwhile, make the baste by putting all the ingredients in a squirting bottle. Spritz the ribs with the baste mixture after 45 minutes and add the remaining rub. 

Tip: No matter what type of smoker you’re using, you need a good bed of coals for the heat source and some wood for flavour.  Don’t overload with wood or you’ll get end up with over smoked meat. Add a few chunks at a time and keep proper air flow to the fire. You should get a thin blue coloured smoke rolling through the pit. If the smoke is thick and white it’s not getting proper oxygen to the fire. You’ll need to adjust the air flow and let it breath.

After 3 hours, wrap up the ribs in foil. Place them in foil, add some butter and sprinkle with brown sugar and drizzle with honey. Cover tightly and place back in the smoker. The internal temperature should reach about 85-90°C. This could take another 2 hours but don’t go by the time but by the internal temperature. 

Meanwhile, make your BBQ sauce. Fry the onions and garlic with the chilli, fennel seeds and sugar in a medium sized saucepan. Add the remaining ingredients and bring to the boil. Simmer for a few minutes and leave to cool down. 

Once the meat has reached the right internal temperature, remove the ribs from the smoker and uncover. Place back on the smoker and glaze with the BBQ sauce. After 45 minutes - 1 hour, they should be wonderfully caramelised but watch it, they can turn dark very quickly because the sugars can caramelise very easily and burn. 

Oven:

Set the oven to 150°C. 

Place the St Louis pork ribs in the oven on a tray lined with greaseproof paper. Roast for about 3 hours. Meanwhile, make the baste by putting all the ingredients in a squirting bottle. Spritz the ribs with the baste mixture after 45 minutes and add the remaining rub.

After 3 hours, wrap up the ribs in foil. Place them in foil, add some butter and sprinkle with brown sugar and drizzle with honey. Cover tightly and place back in the oven. At this time, you need to monitor the internal temperate. It should reach about 85-90°C. This could take another 2 hours but don’t go by the time but by the temperature. 

Meanwhile, make your BBQ sauce. Fry the onions and garlic with the chilli, fennel seeds and sugar in a medium sized saucepan. Add the remaining ingredients and bring to the boil. Simmer for a few minutes and leave to cool down.

Once the correct temperature is reached, uncover and baste with the BBQ sauce. Leave in the oven for another 45 minutes - 1 hour. Serve immediately with coleslaw and chips and enjoy!

Posted By

george hixson

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