St Louis Barbecue Sauce Recipes

OVEN BARBECUED ST. LOUIS STYLE RIBS

Steps:

• -------- The sauce will take a few hours!---------.
• If you don't have that kind of time, use a commercial sauce and skip to cutting and baking ribs.
• *Do this step the night before or a few hours before serving.* You are making your own BBQ sauce! Stir ingredients, beginning with water (leave ribs and garlic salt out), into a stock pot.
• Bring to a boil. Allow to boil for about 15 minute stirring occasionally.
• Simmer uncovered, ALLOW TO REDUCE TO DESIRED THICKNESS.
• Preheat oven to 350°F when sauce has reached desired thickness.
• Cut ribs into serving sizes.
• Place in greased roasting pan or casserole dish.
• Sprinkle with garlic salt to taste.
• Bake uncovered for 45 minutes bone side up.
• Drain the grease off the ribs.
• Pour sauce over ribs.
• Cover with aluminum foil and bake for 1 hour.
• Uncover and bake for an additional 30 minutes, basting the ribs 2-3 times during final stage.

OVEN BAKED ST LOUIS STYLE RIBS

Steps:

• Combine all ingredients for the marinade in a small bowl. Rub both sides of the ribs with it. Let ribs absorb the spices for at least 15 minutes.
• Preheat oven to 350F. Place rack in the middle.Wrap ribs in aluminum foil. Place ribs on a baking sheet and bake for 2 hours, or a little less, until tender.
• Remove ribs from foil and generously brush with barbecue sauce. Return to the oven and bake for 20-25 more minutes, until sauce has warmed up and turned darker.Cut into individual ribs. Serve.

CLASSIC BARBECUE SAUCE

Steps:

• In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered until slightly thickened, 5-10 minutes, stirring occasionally. Refrigerate leftovers.

ST. LOUIS BARBECUE SAUCE

Steps:

• In a medium size saucepan, combine all the ingredients, adjust heat to low and let simmer for 20 minutes, stirring frequently.
• Remove from heat and cool. Store in refrigerator tightly covered. The sauce is better if allowed to sit 24 hours before using.

ST. LOUIS BARBECUE SAUCE

Steps:

• Combine all of the ingredients in a medium saucepan over low heat. Stir occasionally and let simmer for 20 minutes. The sauce should be thin but not watery.
• Remove the sauce from the heat and let it cool, about 20 to 30 minutes.
• You can use the sauce immediately after cooling, but it is better if you allow it to sit for a day (refrigerated). Place it in an airtight container in the refrigerator (a squeeze bottle is a handy storage container). The barbecue sauce can be stored refrigerated for up to one week after preparation or three to four months in the freezer.

KANSAS CITY STYLE ST. LOUIS RIBS

Steps:

• About one hour before smoking, coat both sides of ribs with a little vegetable oil and sprinkle with barbecue seasoning rub. Set aside at room temperature for 1 hour.
• Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
• Meanwhile, make the sauce. Combine all ingredients in small saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes, stirring frequently.
• Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with Kansas City-style barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.

OVEN-ROASTED RIBS WITH BARBECUE SAUCE

Steps:

• Line 2 rimmed baking sheets with foil, and place a wire rack on top of each. Transfer 2 racks of ribs to each wire rack, meat side up.
• Using a sieve, sift sugar, paprika, salt, cocoa, cayenne, and cumin together into a small bowl. (Use the back of a spoon to break up any lumps and to press ingredients through a sieve.) Stir to combine.
• Sprinkle spice mixture evenly over both sides of each rack of ribs. Lightly rub mixture into the ribs to coat completely. Cover with plastic wrap. Refrigerate on racks on sheets at least 20 minutes (or up to 2 hours for maximum flavor).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Cook ribs on racks on sheets, switching positions of baking sheets about halfway through, until meat pulls away easily from the bones, 1 1/2 to 2 hours. Let cool completely. Refrigerate, covered, until ready to finish cooking, up to 2 days. (If finishing cooking immediately, raise oven temperature to 425 degrees and continue with step 6.)
• Preheat oven to 425 degrees. Let ribs stand at room temperature 20 minutes.
• Using 2 cups reserved barbecue sauce, brush both sides of ribs. Cook ribs on wire racks set over rimmed baking sheets lined with foil until sauce is slightly caramelized and ribs are heated through, about 15 minutes. Let stand 5 minutes; serve with more barbecue sauce.