- 18
- 30 mins
- 325 mins
Ingredients
- 3 St. Louie style pork ribs, 2.5 pounds each
- 2 cups BBQ Rub (see recipe)
- 2 cups BBQ Texas Mop Base (see recipe)
- 1 cup store bought or TownLine BBQ Sauce (see recipe)
Preparation
Step 1
Lay the ribs on baking sheets and generously season with TownLine BBQ Rub on the top and bottom of the meat, shaking off any excess rub.
Preheat oven to 225 degrees. Place ribs in baking pan and put in oven. Do not touch for 1 hour.
Meanwhile, to make the Texas Mop Sauce, combine the TownLine BBQ Texas Mop Base with the TownLine BBQ Sauce. After one hour baste the ribs (meat side up) with a generous brush of Texas Mop Sauce and sprinkle evenly with TownLine BBQ Rub. Cover and set a timer for 30 minutes and repeat the step. Continue to do this for 3 hours. Remove the ribs from oven and sear on grill and serve.
To reheat, baste the ribs with Texas Mop Sauce and put on a grill and cook over medium heat for approximately 15 minutes.
Townline BBQ Rub:
1/2 cup paprika
1/3 cup kosher salt
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons black pepper
1/4 cup garlic powder
1/2 tablespoon cayenne powder
Mix all the ingredients together in a bowl. Use immediately, or store the rub in a tightly sealed container for up to 3 months. Yield: approximately 2 cups.
Townline BBQ Texas Mop Base:
4 cups canola oil
1 cup apple juice
2 teaspoons salt
1 teaspoon black pepper
Combine the ingredients in a bowl. Yield: 5 cups.
Townline BBQ Sauce:
1/4 pound butter
1/2 cup minced garlic
3/4 cup minced onion
2 lemons, zested and chopped (zest only)
5 tablespoons lemon juice
4 1/3 cups ketchup
1 cup tomato juice
3/4 cup light brown sugar
6 tablespoons molasses
8 tablespoons Worcestershire Sauce
1/2 cup chili powder
4 tablespoons white vinegar
1 1/2 tablespoons chipotle puree
3 cups water
Pinch of salt
In a heavy bottom 5 quart saucepot, melt the butter over medium heat. Add the garlic and cook for 5 minutes. Add the onion and cook for an additional 5 minutes. Add the remaining ingredients, bring to a boil, lower to a simmer and cook for 30 minutes on low heat, stirring frequently not to burn. Remove from the heat and cool. Yield: 3 quarts.