Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
2 racks of ribs (St Louis style or Baby Back, membrane removed) *
Rub
½ cp dark brown sugar
2 tbsp kosher salt
½ tbsp dry mustard
½ tbsp garlic powder
1 tbsp smoked sweet paprika
1 tsp onion powder
1 tsp cayenne
2 tsp black pepper
BBQ Sauce
2 (15 oz) cans tomato sauce
5 tbsp dark brown sugar
3 tbsp honey
3 tsp liquid smoke
4 tbsp apple cider vinegar
2 tbsp Worcestershire
1 ½ tbsp Dijon mustard
3 tbsp tomato paste
½ tsp onion powder
½ tsp garlic powder
½ tbsp chipotle chili powder
1 tbsp +1 tsp smoked sweet paprika
¼ tsp dry mustard
½ tsp kosher salt*
¼ tsp black pepper
¼ tsp cayenne
1 tsp ancho chili powder
1 ½ oz bourbon*
Optional Spray for Ribs*
2 oz water+2 oz apple cider vinegar+1 tsp liquid smoke
Directions
Mix all of the rub ingredients. If using the optional spray, mix the spray ingredients in a squirt bottle and shake well. If using the optional spray, spray the ribs well before coating with the rub. Coat both sides of the ribs liberally with the rub. Preheat the oven to 250 degrees. Wrap the seasoned ribs in foil (meat side up) and place on a baking sheet. Bake for 3 ½ -4 ½ hours (see note) *. If using the optional spray, open the foil up and spray the ribs at the 1 ½ hour mark, and then reseal the foil and place back in the oven. While the ribs are cooking, make the BBQ sauce. Combine all the BBQ sauce ingredients in a saucepan and simmer for 30 minutes, whisking occasionally. After 30 minutes, remove from the heat and set aside.
Once the ribs are tender and the meat has started to pull away from the bone (or the bend test), the ribs should be slightly bendable without falling apart; they are ready to be finished off on the grill. This will only take a few minutes; you just want a nice char on the ribs and the sauce to caramelize. Brush one side of the ribs and place the sauce side down on the grill. Then sauce the other side and flip the ribs. Do this process twice. The ribs are done when the sauce is nice and caramelized. Make sure and serve the ribs with extra sauce!
Tips
*St Louis-style ribs will be larger, have a little more chew to them, and contain more meat. Baby Backs will be smaller and have less meat, but they will be more tender.
*Use your favorite Bourbon for this recipe. I used Illinois’ Whiskey Acres Bourbon finished in maple syrup casks. Taste your sauce after the cooking process and adjust the salt to your preference. You can also substitute your favorite BBQ sauce for this recipe.
*I tried this recipe with and without the optional spray. Using the spray did result in more tender and juicy ribs, and added the perfect “smoked flavor”.
*Every oven varies in cooking time. Start checking the ribs at the 3-hour mark. St Louis style will take on average 20-30 minutes longer than Baby Backs.
*If you don’t have a grill, you can use your broiler for the final step. Unwrap the ribs and place them on a baking sheet. Brush them with the sauce and broil for 3-6 minutes or until the sauce has caramelized