Wet BBQ Pork Ribs

Votes: 6

Time: 6 hours plus marinating time
Complexity: easily
Servings: 4

Prepare barbecue pork ribs using the "wet" method, where the meat is basted with sauce while grilling. To ensure a delicious and appealing dish, remove the connective tissue from the ribs and trim away any excess material, creating a perfect rectangle. This method is called "St. Louis-style ribs" in the US, named after the city where they were first cut and packaged this way.

By simmering the pork ribs for a long time over low heat, the meat becomes incredibly juicy and tender. A specially prepared barbecue sauce enhances the flavor and enhances its richness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ribs

1.3 – 1.8 kg pork ribs
60 g of seasoning mix, see recipe below

Barbecue sauce

900 gr. ketchup
500 ml of water
170 g brown cane sugar
170 g white sugar
1 tbsp. ground black pepper
1 tbsp onion powder
1 tbsp mustard powder
60 ml lemon juice
60 ml Worcestershire sauce
250 ml apple cider vinegar
60 ml corn syrup

Seasoning mix

150 g paprika
60 g of sugar
1 tsp onion powder
Mix all ingredients in a bowl.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, onion powder, apple cider vinegar, Worcestershire sauce, brown sugar, lemon juice, mustard powder, paprika, ketchup, barbecue sauce

Cooking the dish according to the recipe:

Barbecue sauceCombine all sauce ingredients in a saucepan or cast iron pot. Bring to a boil over high heat, stirring constantly to prevent burning. Reduce heat to low and simmer, uncovered, for about 30 minutes.
RibsMeanwhile, trim the bottom ends of the ribs and remove any excess fat and membrane, leaving you with a smooth, rectangular slab of St. Louis-style ribs. Rinse, rub with the spice mixture, cover, and refrigerate for 4 to 12 hours.

Grilling is recommended using indirect heat to prevent the meat from burning. For the first 3 hours, grill the ribs, fleshy side up, at 120°C (250°F). Then increase the heat to 150°C (300°F) and grill for another 3 hours. Baste the ribs with the sauce only during the last 30 minutes of cooking to prevent burning.

Categories:

recipe / Picnic / Backyard Recipes / Summer dishes / Grill, barbecue / Grilled meat / Appetizers / Beer snacks / Snacks with sauces / Meat appetizers / American cuisine / Patrick and Gina Neely