Recipe

4th Of July Ribs Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 10 months, 2 weeks ago Fashioned from a famous restaurant. Given ingredients list only. I came up with amount of each and the end result was as good as to say done. I added two pics, in the bowl and seasoned in the bowl. Will change order later. Yuck. Prep:40m Cook:380m Servings:2	Thegoldmine
	easy to make ribs

A full slab

Remove this flap

Remove the membrane

All cleaned up

Close up of waste

The parts to cook

In the sugar solutio

Marinating in the ba

Marinated on the foi

Close up marinated 1

Wrapped to cook

Cooked in foil 3 hou

Out of foil not bast

Basted on grill

Finished side view

Finished plate

Oh Man! Good stuff!

Charred Yumm!

In the bowl to seaso

Seasoned with rub

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Does this look good? Yeah! / Nope

Fans

lor

vickycummi

zhiannablu

pudgy47

txbackyard

zena824

Ingredients

St. Louis ribs 1 rack

The soak:

1 cup sugar

½ cup salt

Water to cover

Rub:

Sugar 1 cup

Paprika 4 tbls

Black Pepper 1 tsp

Lawrys Seasoned Salt 3 tsp

Molasses powder 2 tbls ( I found powdered molasses on line, waiting for it to arrive) See ingredients for substitution.

For a little heat 1/4 teaspoon cayenne pepper

Baste:

Ketchup ½ cup

Brown sugar ¼ cup

Chili Sauce ¼ cup

Apple Cider Sauce ¼ cup

Liquid smoke ¼ cup

Lemon Juice 3 teaspoons

Molasses 1/4 cup. Substitute for powder. Watch your end cooking time as the sugar will want to burn easily. But it gives the nice char effect and taste.

The pic of the slab is the prime cut of ribs. I personally think they are better than baby back ribs. St. Louis have way more meat. I stand to be corrected but St. Louis ribs are the section of ribs you see in the pics. You pay more but you don't get the brisket or top part of the whole rib cage. There is a flap of meat on the back side to cut off. The ribs you see ready to be marinated are like the fillet mignon of the rib. Geez these taste so good I can't hardly wait to cook two sides today for the 4th. Marinating since last night. I am killing myself writing this.

Directions

Ok, I do my ribs different, what’s new!

First cut of the flap on the back.

Then using a paper towel pull the membrane off the back side of the slab.

I cut the rack into individual pieces. This way the rub and baste penetrates all four sides and each side gets a nice char flavor.

Dissolve sugar and salt in a large pot of water enough to cover the ribs for 4 hours. Ribs soak up water and remain moist when cooked.

Remove after soaking, place in a bowl or on a plate and apply rub to all sides, mixing up the ribs by hand to get the rub all mixed in.

Place ribs and any liquid in a zip lock bag and refrigerate overnight if possible. Try and get at least 1 hour minimum.

Remove from zip lock bag and place at one end of a long sheet of heavy duty foil. Then fold the other end over and crimp all edges so nothing can escape.

Place on one side of the grill without flame. Indirect cooking.

Cook for 3 hours on a lowest flame setting.

Carefully open the foil and using thongs, fork, place each rib over the low flame.

Baste the top, turn baste again, basting sides as well. Cook until there is a little char like in the pics.

These ribs need no other sauce. They are succulent like this, and I quit using extra messy sauce once I learned to use a rub and to baste at the end. Enjoy your ribs!

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Comments

frankieanne 10 months, 2 weeks ago said:
Love the step by step pictures! :-)

michellem 10 months, 2 weeks ago said:
These look incredible..I love the pictures too. I wil pass on this recipe to my husband...he's the rib cooker in our family!~M

chefmeow 10 months, 2 weeks ago said:
Have to agree. The pictures have me drooling. This is now on my must do list, so off to the store to buy the ingredients. Thanks for a great post.

pudgy47 10 months, 1 week ago said:
A_OK

zhiannablu 10 months ago said:
FANTASTIC! i take the membrane off too...

zena824 9 months, 2 weeks ago said:
These are wonderful......Pictures are awesome...

txbackyardcook 6 months, 1 week ago said:
Now this is my kind of eating yal! Pass me another BEER Please!

lor 3 months ago said:
Okay, this is just not my day. First the oxtails, then the chicken wings and now ribs!!! I can't take it - you're doing my head in. What really gets to me are your great photos of the steps taken to prepare your recipes. I'm sitting here crying. Well, I know for sure that I have chicken wings in the deep freeze so maybe I won't have to go into the bitterly cold weather. You have some awesome recipes and I compliment you on your photography. Thanks so much.

vickycummins 3 months ago said:
Great recipe!!! Wonderful pics!!! Makes my mouth water.. I want ribs. NOW!!!!!!!

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