Prep 30 mins
Cook 1 hr
You have to ask the butcher for St. Louis ribs. These are meaty pork ribs with the brisket bone removed. On the grill, they are fantastic! Ask anyone west of the Mississippi!
- 5 lbs st. louis-style pork ribs
- 1⁄2 cup vegetable oil
- 1 1⁄2 cups chopped yellow onions
- 4 garlic cloves, minced
- 1 cup tomato paste
- 1 cup cider vinegar
- 1⁄2 cup honey
- 1⁄2 cup Worcestershire sauce
- 1 cup Dijon mustard
- 1⁄2 cup soy sauce
- 1 cup hoisin sauce
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1⁄2 teaspoon crushed red pepper flakes
- Marinade: Heat vegetable oil in large saucepan over low heat. Add onions and garlic and saute for 10 minutes, until the onions are translucent but not browned. Add tomato paste, vinegar, honey, worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered over low heat fro 30 minutes. Set aside half of the marinade for serving.
- Meanwhile, preheat oven to 350 degrees. Place the ribs on a baking sheet, slather both sides with marinade, and bake for 1 hour.
- Place ribs on hot grill and cook for 3-5 minutes until one side is nicely browned. Turn the ribs and close the cover of the grill, making sure vents are open enough to allow airflow, but not so much that there are flames around the meat. Grill the ribs for 10 more minutes, turning if necessary.
- Place ribs on a platter, brush with reserved marinade, and wrap tightly in aluminum foil. Allow to rest for 10-15 minutes. Slice between ribs and serve hot with the remaining reserved marinade for dipping.
I am a little skeptical of one review recipes but needed a St Louis ribs recipe quick. Plus "what are St Louis Ribs"? Let me tell you this recipe is great. Followed the suggestion and used a little less mustard. Plus, easy to cook on the grill because they are pre- cooked in the oven. All we kept saying was Yum-Yum. Try it you'll like it.
Absolutely AWESOME. They were so delicious everyone loved them - we are going to use the extra sauce on chicken tomorrow. Only thing I changed was to use about 1/2 the mustard.