Recipe

4th Of July Ribs Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 2 years, 6 months ago Fashioned from a famous restaurant. Given ingredients list only. I came up with amount of each ingredient I thought would make a good rub. 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

Add Photos

Does this look good? Yeah! / Nope

Fans

vickycummi

chefelaine

lor

txbackyard

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minitindel

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zhiannablu

pudgy47

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 Found near the ketchup in the store.

Apple Cider 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 off the flap of meat on the back side of the ribs.

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 2 years, 6 months ago said:
Love the step by step pictures! :-)

michellem 2 years, 6 months 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 2 years, 5 months 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 2 years, 5 months ago said:
A_OK

zhiannablu 2 years, 5 months ago said:
FANTASTIC! i take the membrane off too...

zena824 2 years, 4 months ago said:
These are wonderful......Pictures are awesome...

txbackyardcook 2 years, 1 month ago said:
Now this is my kind of eating yal! Pass me another BEER Please!

lor 1 year, 10 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 1 year, 10 months ago said:
Great recipe!!! Wonderful pics!!! Makes my mouth water.. I want ribs. NOW!!!!!!!

muppets0401 1 year, 7 months ago said:
Love the pics..Im making ribs as I read this recipe.... Wish I looked first..... Sounds wonderful!!!!

minitindel 1 year, 6 months ago said:
OH YEAH!!!! I LOVE GOOD BBQ RIBS ......YUM YUMMMMMM THANK YOU VERY MUCH THE PICTURES ARE GREAT MORE PIXIE DUST********

toleliz 1 year, 6 months ago said:
Hey JJ I just knew that you would have a good recipe for ribs and you didn't dissapoint! Pardon a few questions from a Cannuck but what is Apple Cider Sauce and can I make it or can I substitute Apple Cider Vinegar for it? And do you mean Chili sauce that you get in the same aisle as the ketchup or the homemade stuff? I love the step by step photos and your instructions are terrific. Thanks!

chefelaine 1 year, 4 months ago said:
Terrific! High fiver on this one! :+D

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