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Ribs. St Louis style with soy ginger BBQ sauce Recipe


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     Ribs. St Louis style with soy ginger BBQ sauce

Category   Entrees - Maindishes
Sub Category   None

Ribs- 2 racks st louis style spareribs
2 tbl scotch or bourbon
2 tbl packed brown sugar
kosher salt and fresh ground pepper
1 tbl ground ginger
1 tbl smoked paprika
BBQ sauce - 2 tbl vegetable oil
1 small onion chopped
2 cloves garlic chipped
1 tsp minced fresh ginger
2 tbl scotch or bourbon
3/4 C ketchup
1/2 C packed brown sugar
1/2 C apple cider vinegar
1/4 C soy sauce
1 tbl yellow mustard
1 tble asian chili garlic sauce
fresh ground pepper

Prepare the ribs. Place the ribs bone side up on a work surface. Starting at one end insert the tip of a knife between the membrane and the bones to loosen the membrane and then pull it off. Flip the ribs so they are meat side up and rub each rack with 1 tbl scotch . Combine the brown sugar, 4 tsp salt, 1 tsp pepper, the ground ginger and paprika in a small bowl. Rub the ribs on both sides with the spice mixture. Wrap each rack in heavy duty foil then wrap in another layer of foil making sure the seam is on the opposite side to prevent leaking. Refrigerate 8 hours or overnight.
Preheat a grill to medium low. 350.Put the foil wrapped ribs meat side down on the grates. Grill, carefully flipping the ribs every 30 minutes, until the meat is tender but not falling apart and the tip of a paring knife inserted into the ribs meets slight resistance, 1 to 1 1/2 hours
Meanwhile. make the barbecue sauce. Heat the oil in a md pan over medium heat. Add the onion, garli and fresh ginger and cook stirring often until just beginning to brown. 5-6 min. Add scotch and cook 1 minute. Stir in 1/2 C water, ketchup, brown sugar, vinegar, soy sauce, mustard , chili garlic sauce and 1/2 tsp pepper. Bring to a simmer and cook, stirring occasionally until thick and glossy about 30 minutes. Should have about 1 1/2 C sauce. Transfer to a blender and puree until smooth. Divide the sauce between 2 bowls- half for cooking and 1/2 for serving
When the ribs are ready, transfer to a baking sheet, Unwrap and discard the foil and any accumulated juices. Brush the meat side with the barbecue sauce and return to the grill meat side up. Cover and grill, moving the ribs around to prevent flare ups until the sauce cooks in about 5 minutes. Brush the ribs with more sauce and flip and cook until lightly charred, about 3 minutes. Flip so meat side up and brush with more sauce and grill 5 more minutes. Transfer to a cutting board and let rest 15 minutes. Cut the racks into individual ribs. Serve with the reserved BBQ sauce

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