St. Louis-Style BBQ Pork Ribs with Tangy Tomato BBQ Sauce
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St. Louis-Style BBQ Pork Ribs with Tangy Tomato BBQ Sauce

Prep: 25 minutes plus marinating
Grill: 3 hours • Serves: 6

Rib Rub

3 tablespoons kosher salt
3 tablespoons Lousiana-style Cajun seasoning
3 tablespoons packed light brown sugar
3 tablespoons paprika
3/4 teaspoon garlic powder
3/4 teaspoon ground black pepper
3/4 teaspoon onion powder


3 slabs St. Louis-style pork ribs (about 2½ pounds each) membranes removed
(see chef tip)

Tangy Tomato BBQ Sauce

Juice of 1 lemon
2 cups barbeque sauce
3/4 cup chicken broth
1/2 cup ketchup
1/4 cup honey
1 tablespoon apple cider vinegar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/2 teaspoon ground black pepper
vegetable oil

1.Prepare Rib Rub: In small bowl, mix all ingredients until well combined.

2.Prepare Ribs: Place rib slabs on rimmed baking pans and coat rib slabs with rub; cover and refrigerate 2 hours to marinate.

3.Prepare Tangy Tomato BBQ Sauce: In medium bowl, whisk together all ingredients. Cover and refrigerate until ready to use.

4.Prepare outdoor grill for direct grilling over low heat; lightly oil hot grill rack. Place ribs on hot grill rack; cover and cook 3 hours or until ribs are tender, turning every 20 minutes. Brush ribs generously with BBQ sauce during last 20 minutes of cooking.

5.Serve ribs with remaining BBQ sauce.

Approximate nutritional values per serving:
578 Calories, 26g Fat (10g Saturated), 87mg Cholesterol,
4947mg Sodium, 66g Carbohydrates, 3g Fiber, 22g Protein

Chef Tip:
Removing the thin, papery membrane on the underside of the ribs prior to applying a marinade allows a rub or marinade to penetrate the meat. To remove membrane from ribs, turn the ribs bone-side up. With a sharp paring knife, carefully lift up the edge of the membrane from a corner of the slab. Work your fingers between the membrane and ribs to loosen. Grab the membrane with a paper towel and pull across the slab to remove.