Oven Baked St. Louis Style Ribs
image/svg+xml Recipes Oven Baked St. Louis Style Ribs

Oven Baked St. Louis Style Ribs

     

Supported by U.S Meat Export Federation, U.S. Pork, California Wines

Ingredients

  • pork ribs - 1 strip
  • brown sugar
  • chili - 0.5 tsp
  • dried garlic - 1 tsp
  • dry onions - 1 tsp
  • paprika - 1 tsp
  • dry ginger - 1 tsp
  • honey
  • soy sauce
  • chili sauce (or any other hot sauce)
  • salt
  • pepper

Cooking steps

1

To prepare dry rub - combine all dry ingredients.

2

Remove excess fat from the ribs and remove the membrane. When the ribs are cleaned, rub the prepared spice mixture on both sides. Leave the meat to marinate for at least 3-4 hours at room temperature or overnight in the refrigerator.

3

Once marinated, wrap the ribs in foil and leave a small hole on one side.

4

In a separate bowl, mis honey, soy sauce and hot sauce in equal proportions. Pour the marinade over the meat through the hole and then seal the foil completely.

5

Place ribs in the preheated oven (110 C) for 2.5 hours.

6

Remove the ribs from the oven, gently unfold the foil and drain all the juice into a saucepan. This juice will be the base for the glaze.

7

Place the saucepan on stove on medium high and let excess liquid evaporate to achieve darker color and thicker consistency glaze.

8

Remove the ribs from the foil, cover generously with glaze and place uncovered ribs in the oven, preheated to 180 degrees Celsius, for 5-6 minutes, to let the glaze set and to form a crust.

9

Ribs are paired best with red Californian wine.

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