American cuisine

Easy

Baked St. Louis Ribs

St louis Ribs infused with a dry rub and slow baked. then basted with a fresh cherry BBQ sauce with a hit of your favourite chili.
fingerlicking your way through the the whole rack with more sauce and homemade coleslaw on the side. yumo!

Chef Eve Bergazyn

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 1 hr

COOKING TIME: 1 hr 50 min

TOTAL TIME: 2 hr 50 min

4 SERVING

Ingredients:

Dry Rub
1 tsp. Ground Fennel Seeds
1 tsp. Ground Coriander Seeds
1/2 tsp. Dried Oregano
1 tsp. Chile Flakes
1 tsp. Black Pepper
2½ tsp. Salt
1 tsp. Thyme
1 tsp. Rosemary
Cherry Balsamic BBQ Sauce
1 tbsp. Butter
1 Shallot, diced
1 tbsp. Water
1/2 tsp. Dijon Mustard
1/2 tsp. Cayenne Pepper Powder
1 tsp. Paprika Powder
1/3 cup Brown Sugar
1 cup Pureed Tomatoes
2 tbsp. Hot Sauce
2 tbsp. Balsamic vinegar
2 tbsp. Molasses
2 cup Cherry, stemmed and pitted
Cole Slaw
6 stalks Green Onion
1/3 cup Apple Cider Vinegar
3 tbsp. Olive Oil
1 tsp. Celery Seed
1 tbsp. Honey
1 tsp. Salt
1 small head Purple Cabbage, finely shredded
1 Large Carrot, grated

Directions:

【Dry Rub】

Roughly chop the fresh rosemary.

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Mix all the【Dry Rub】ingredients together.

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Rinse the rack of pork and dry it.

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Scatter the【Dry Rub】mixture all over the rack on both sides.

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Wrap in foil, set aside in the fridge, allow the rub to infuse the meat for 1 hour.

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Take the ribs from the fridge and bake for about 1 ½ - 2 hours. in a preheated oven 350°F/175°

【Cherry Balsamic BBQ Sauce】

In a medium to the low-heat pan add the butter and diced shallots cook until the shallots turn translucent.

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Then add water, dijon mustard, cayenne pepper powder, paprika powder, brown sugar, pureed tomatoes, hot sauce, balsamic vinegar, molasses, and cherries.

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Simmer gently stirring occasionally and cook until cherries are soft, for around 10 minutes. Carefully blend the sauce by using a stick blender into a puree.

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Remove the ribs from the oven you can check for tenderness by pricking the thickest part of the meat, the meat should be easily torn but not falling off the bone.

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Baste the ribs with the freshly purred BBQ sauce.

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Bake again in open foil for another 30 minutes, until the sauce starts to caramelize on top of the ribs.

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Take out of the oven and baste with a fresh layer of sauce.

Note:

you can store this sauce for up to a week in the refrigerator if not using immediately.

【Cole Slaw】

Make the dressing mix together sliced white part of the scallion, apple cider vinegar, olive oil, celery seed, honey, and salt let stand 10 minutes.

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Cut a quarter of the purple cabbage, finely shredded and remove the core, shred the cabbage with a mandolin or finely slice by hand, add some grated carrots, and sliced green onion.

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Toss together in the slaw dressing.

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Cut the ribs and serve with the homemade coleslaw, and enjoy.