Smoky St. Louis Ribs with Spicy Mop Sauce

Allergens

Soy (in Worcestershire sauce), gluten (in some BBQ rubs)

Ingredients

• 2 racks St. Louis
• style pork ribs 1 cup apple cider vinegar 1/4 cup Worcestershire sauce 1/4 cup tomato paste 2 tablespoons brown sugar 1 teaspoon smoked paprika 1 teaspoon ground black pepper 1 teaspoon salt 1/2 teaspoon garlic powder

Instructions

1. Preheat your grill to medium high heat (about 350°F).
2. In a mixing bowl, combine vinegar, Worcestershire sauce, tomato paste, brown sugar, paprika, black pepper, salt, and garlic powder. Stir well to create the mop sauce.
3. Remove the membrane from the back of each rack of ribs by loosening it with a butter knife and pulling it off in one piece.
4. Season both sides of the ribs with your favorite BBQ rub or seasoning.
5. Grill the ribs over indirect heat for 1 hour, mopping them with sauce every 20 minutes. Flip the ribs after 30 minutes and continue to mop.
6. After 1 hour, move the ribs over direct heat and cook for an additional 5 7 minutes per side until they are tender and slightly charred. Baste with mop sauce during the final cooking stage.

Chef’s Insight

Use a meat thermometer to ensure the ribs are cooked to your preferred temperature (190°F for tender and falling off the bone).

Notes

This recipe is an intermediate-level challenge for those who are not familiar with grilling or BBQ techniques.