Oven Barbecued St. Louis Style Ribs

CONCHOBOR99's Note:

This is the only way to make ribs when its rainy, snowy, or too cold to grill outside. The sauce recipe delivers a sweet-sour tang with a little bite from the vinegar. The sweet barbecue aroma fills the house. The ribs always turn out "fallin' off the bone" tender. Do not be afraid of the amount of ingredients in this recipe. The BBQ sauce can be used on anything. For an easier time, use a commercial sauce. After some reviews I have read, I need to revise my recipe. I believe this was my first time posting. Boiling or simmering the 1 1/2 cup water sauce helps to draw flavor by allowing it to thicken or cook off the liquid leaving a condensed sauce. This needs to be done first to make a thicker sauce.

• Total Time: 2 hrs 25 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs 15 mins

Ingredients:

Servings: 4

• 3 -4 lbs st. louis style ribs
• garlic salt
• 1 1/2 cups water
• 1/3 cup apple cider vinegar
• 1/3 cup Worcestershire sauce
• 1 cup ketchup
• 1/4 cup sugar
• 1/4 cup maple syrup
• 1 tablespoon Frank's red hot sauce (adjust for desired level or heat)
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1 teaspoon dry mustard
• 1 -2 teaspoon celery seed (be careful, too much can overpower the flavor)
• 1 teaspoon paprika
• 1/2 teaspoon black pepper

Directions:

1. Stir ingredients, beginning with water (leave ribs and garlic salt out), into a stock pot.
2. Bring to a boil. Allow to boil for about 15 minute stirring occasionally.
3. Simmer uncovered, ALLOW TO REDUCE TO DESIRED THICKNESS.
4. Preheat oven to 350°F when sauce has reached desired thickness.
5. Cut ribs into serving sizes.
6. Place in greased roasting pan or casserole dish.
7. Sprinkle with garlic salt to taste.
8. Bake uncovered for 45 minutes bone side up.
9. Drain the grease off the ribs.
10. Pour sauce over ribs.
11. Cover with aluminum foil and bake for 1 hour.
12. Uncover and bake for an additional 30 minutes, basting the ribs 2-3 times during final stage.

Reviews

[Chef #723491]

The sauce was good but too sweet for us. I followed the recipe and wish now I hadn't added all the water because the sauce was too thin, as another reviewer stated. Guess I should have taken their advice!

[outragis]

To die for! This is the 3rd time I've made these ribs, and never to I faulter from the St. Louis style, even though baby backs are sometimes less expensive. Thanks for sharing this delicious recipe!

[:(]

Yummy! These were very good for oven baked ribs. The meat came out very tender and the flavor of the sauce was really good. I just wonder what the 1 1/2 cups of water was for? I didn't use it, and if I had added it to the sauce the sauce would have been ruined, and never would have thickened up in the time stated. I think the recipe would be better if the water were removed. Thank you for posting!