Yes, I am still on the hunt for awesome ribs. I just cannot seem to make them in a manner that I really enjoy. This recipe provided tender ribs but the sauce and rub combination was just so thick. And dark. And I took a horrible photo and didn’t edit it.
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chile powder
- 2 slabs St. Louis–cut ribs (about 2 pounds each)
- Cracked black pepper, for garnish
Peppery Barbecue Sauce
- 1 cup canned tomato sauce
- 1 cup ketchup
- 2 cloves garlic, finely minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 2 tablespoons molasses
- 2 tablespoons brown sugar
- 1 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne
- Pinch of ground cloves
- 1/2 teaspoon smoked paprika
To make a rub, mix together the salt, pepper, brown sugar, smoked paprika, and chipotle chile powder. Sprinkle each slab of ribs evenly with the rub and then double wrap with aluminum foil, making note of which side is the meat side. refrigerate the ribs for 2 to 8 hours. (They’re good after 2 hours, but even better after 8 hours.)
Preheat the oven to 275°F. Line two baking sheets with aluminum foil.
Place the foil-wrapped ribs, meat side up, on the baking sheets, and bake for 2 hours.
While the ribs are baking, make the sauce. In a medium pot, stir together the tomato sauce, ketchup, garlic, apple cider vinegar, lemon juice, Worcestershire sauce, molasses, brown sugar, black pepper, cumin, cayenne, and cloves. Bring to a boil, turn the heat down to low, and gently simmer for 30 minutes, occasionally stirring. (The sauce may splatter a bit.) After 30 minutes, stir in the smoked paprika and add salt to taste.
After 2 hours, remove the ribs from the oven, gently open the foil (a lot of steam will escape, so be careful), brush the meat side of the slabs with the sauce, and return to the oven. Bake for 30 minutes, uncovered, and then brush each slab with the sauce again. Bake for 30 more minutes.
Turn on the broiler and place a rack 6 inches away from the heating element. With tongs, remove the ribs from the foil packets, discarding the foil. (You can stir some of the rib juices into the sauce, if you like, or save it for another use.) drain any remaining fat from the baking sheet and place the ribs back on the sheets. Brush each slab with sauce and broil for 1 to 3 minutes, or until dark spots appear. Sprinkle the ribs with the freshly cracked black pepper for garnish, and allow the ribs to rest for 10 minutes before serving.