Smoky Grilled St. Louis-Style Ribs with Bock BBQ Sauce

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Recipe from Cuisine at Home.


Roasting the ribs at a low temperature is easier and provides more consistent results than grilling alone. Cover them with foil to seal in steam and moisture.
Makes: 26 ribs & 6 servings sauce; Total time: 4 hours

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Ingredients

  • SWEAT:
  • FOR THE SAUCE,
  • 1 ⁄4 cup diced onion
  • 1 Tbsp. minced fresh garlic
  • 2 tsp. minced chipotle in adobo sauce
  • 2 Tbsp. olive oil
  • ADD:
  • 1 bottle bock beer, such as Shiner Bock (12 oz.)
  • 1 ⁄2 cup apple cider or juice
  • 1 ⁄2 cup ketchup
  • 1 ⁄3 cup cider vinegar
  • 1 ⁄4 cup packed brown sugar
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. prepared yellow mustard
  • 1 tsp. ground celery seed
  • 1 Tbsp. fresh lemon juice
  • Salt and black pepper to taste
  • FOR THE RIBS,
  • COMBINE:
  • 2 Tbsp. chili powder
  • 2 Tbsp. black pepper
  • 2 Tbsp. kosher salt
  • 1 Tbsp. paprika
  • 1 Tbsp. garlic powder
  • 2 slabs St. Louis-style pork spareribs, fat trimmed and membranes removed
  • PLACE:
  • 3 cups hickory or mesquite wood chips, soaked
  • For the sauce, sweat onion, minced garlic, and chipotle in oil in a saucepan over medium heat until onion softens, about 5 minutes.
  • Add beer, cider, ketchup, vinegar, brown sugar, Worcestershire, mustard, and celery seed. Increase heat to high, bring sauce to a boil, and reduced to 11⁄2 cups, 15–20 minutes. Stir in lemon juice and season sauce with salt and pepper.

Preparation

Step 1

Preheat oven to 300°.

For the ribs, combine chili powder, 2 Tbsp. pepper, 2 Tbsp. salt, paprika, and garlic powder. Place ribs on a baking sheet and massage rub onto both sides. Tightly cover baking sheet with foil.


Roast ribs until 1⁄2–1 inch of the bone is exposed, 11⁄2–2 hours.
Prepare grill for indirect grilling, heating one side to high and keeping the other side unlit to maintain a temperature of 300–400°.
Place wood chips in a disposable foil pan (or build one out of foil) over lit side of grill. When wisps of smoke begin rising from the pan, slather tops of ribs with Bock BBQ Sauce.


Grill ribs indirectly, sauce side down, covered, turning and slathering with sauce every 15 minutes, until ribs are tender and droop when lifted from the center of the slab with tongs, about 1 hour. Let ribs rest 10 minutes. To cut, hold slab upright on a cutting board and slice between ribs. Serve ribs with remaining Bock BBQ Sauce.

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