Saint Louis Ribs Kansas City Style

Schwein -

Saint Louis Ribs Kansas City Style

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
approx. 4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
Grill, aluminum foil, baking paper, spray bottle


Ingredients

• 2 sides of Saint Louis Ribs
• 1 cup classic BBQ rub of your choice
• 1 cup classic BBQ sauce of your choice
• 1 spray bottle filled with
1 part apple cider vinegar, 1 part water,
2 parts apple juice
• 120g butter
• ½ cup light brown sugar, alternatively muscovado sugar

• 1 bottle of agave syrup

For the rub:
• ½ cup light brown sugar, alternatively muscovado sugar
• 1 cup cane sugar
• 3/4 cup sweet paprika
• ½ cup salt
• 3 tbsp onion powder
• ½ cup garlic powder
• 1 tsp cayenne pepper
• 1 tbsp black pepper, ground
• 1 tbsp cinnamon, ground


Spices and sauces are available in the FIRE&FOOD shop!

Spices available in the shop!

preparation

First, loosen the silver skin on the bone side of the ribs with a sharp knife and remove it completely using a kitchen towel. Sprinkle the ribs generously with the rub on both sides and massage in so that the seasoning penetrates the meat well. Refrigerate for 1 hour - no longer - to marinate.

Prepare the grill for indirect grilling and preheat to 110 °C. As soon as the grill is hot, place the ribs on the grill and close the lid. Spray the ribs every 15 minutes, making sure to do this as quickly as possible, as the temperature drops every time the lid is opened. The cooking time depends on the thickness of the meat and is between 2 and 3 hours.

As soon as the meat starts to pull away from the bones a little, line a piece of aluminum foil with baking paper and sprinkle it with a little cane sugar. Spread a few pieces of butter and a few drops of agave syrup on top and place the ribs on this mixture with the meat side down. Spray the top of the ribs (bone side) with the apple juice, vinegar and water mixture and then wrap the ribs tightly in the aluminum foil. Put them back in the grill and close the lid.

After 45 minutes of cooking, remove the ribs from the grill and leave them wrapped up to rest for 15 minutes. Then open the packaging and use a brush to spread a thin layer of BBQ sauce onto the meaty sides of the ribs. Place them back in the grill for another 10 minutes so that the sauce caramelizes a little.

Recipe by Rohan Hennebert
One person who has been promoting authentic US barbecue in Belgium and France for many years is Rohan Hennebert. The passionate barbecuer spent a lot of time training in the South American states of Texas, Tennessee, Mississippi, Louisiana and Georgia and learned low & slow cooking in aromatic smoke from scratch.

Recipe from FIRE&FOOD issue 01/2022


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