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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

BBQ Ribs


BBQ Ribs

3 full Rack of pork ribs-3-4 pounds each (3-inch/down)

2 cup White vinegar

1/2 cup Paprika

1/4 cup Garlic Powder

2 Tbsp Onion Powder

1 Tbsp Black pepper, freshly ground

2 Tbsp Kosher salt

1/4 cup Brown sugar

1/3 cup Bugar

1 Tbsp Creole Seasoning

1 prepared recipe of Barbecue Sauce


BBQ Sauce

2 Tbsp Bacon Fat

2 Tbsp dehydrated onion

2 tsp Garlic, freshly minced

1/4 cup Brown sugar

1/4 cup Sugar

1/4 cup Molasses

2 cups Chicken stock

1 quart Ketchup

1 1/2 Tbsp Black pepper, freshly ground

1/4 tsp Cayenne pepper

2 Tbsp Dry mustard

2 Tbsp Lemon Juice

1/4 cup Worcestershire Sauce

1/2 cup Balsamic vinegar

1/2 cup Cider vinegar



Place the ribs in a large roasting pan or baking dish and pour the vinegar over the ribs. Using your hand, rub all of the ribs with the vinegar and allow them to marinate for 1 hour. Drain the vinegar and dry each rack completely with paper towels.

Combine the spice mixture and coat the ribs completely. Cover and refrigerate overnight.

Prepare the grill. Cook the ribs over indirect low heat for 2 1/2-3 hours or until they begin to pull away from the tips of the bones and the entire rack bends easily when held in the middle with a pair of tongs.

Yield: 6-8 servings

BBQ Sauce

Preheat oven to 300.

In a 3-quart Dutch oven, heat the bacon fat over low heat. Add the dehydrated onion and garlic and cook for 3-4 minutes. Stir in the remaining ingredients and place the sauce in the oven. Bake for 2 hours, stirring every 15 minutes.

Yield: 8-10 servings

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