St. Louis Pork Ribs on the Grill

Name: St. Louis Pork Ribs on the Grill
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 2267.96 g st. louis-style pork ribs; 118.29 ml vegetable oil; 354.88 ml chopped yellow onions; 4 garlic cloves, minced; 236.59 ml tomato paste; 236.59 ml cider vinegar; 118.29 ml honey; 118.29 ml Worcestershire sauce; 236.59 ml Dijon mustard; 118.29 ml soy sauce; 236.59 ml hoisin sauce; 14.79 ml chili powder; 14.79 ml ground cumin; 2.46 ml crushed red pepper flakes

Submitted by KathyP53

"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!"

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Ready In:: 1hr 30mins
Ingredients:: 14
Serves:: 6

ingredients

2267.96 g st. louis-style pork ribs
118.29 ml vegetable oil
354.88 ml chopped yellow onions
4 garlic cloves, minced
236.59 ml tomato paste
236.59 ml cider vinegar
118.29 ml honey
118.29 ml Worcestershire sauce
236.59 ml Dijon mustard
118.29 ml soy sauce
236.59 ml hoisin sauce
14.79 ml chili powder
14.79 ml ground cumin
2.46 ml crushed red pepper flakes

directions

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.

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Reviews

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.

rich.sharon
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.

Digboo