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
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.
How to make it
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!