- 6
Ingredients
- 3 Slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs washed.
- 1 cup of your favorite commercial or homemade dry BBQ rub
- 1 cup honey
- 1-1/2 cups apple juice
- 2 cups honey BBQ sauce
Preparation
Step 1
1. Cover the ribs with rub, using about two-thirds on the meaty side and one-third on the other side. Allow to stand at room temperature for 30 minutes before grilling.
2. Cook for 1-1/2 hours, using rib rack if you need to have sufficient space for three slabs of ribs. Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey.
3. Put the ribs in an aluminum foil pan with about one-inch of apple juice on the bottom, standing them on end in the pan if necessary to get them to fit. Cover with foil and continue cooking for about one hour, replenishing the apple juice if needed to maintain liquid in the pan. Test the ribs by inserting a toothpick to determine whether they are tender.
4. At this point, you could cool them down, wrap each slab separately and refrigerate them for a day or two. They can be transported to a tailgate party or reheated for entertaining at home.
5. When ready to serve them, transfer the cooked ribs to a medium hot grill. Brush with Honey BBQ Sauce; heat a few minutes, flipping them to heat on both sides. Cut into pieces and serve.
* Removing membrane: Carefully slide an implement, such as a fish skinner, the tip of a butter knife or the tip of a meat thermometer between the membrane and a bone near the end of the rack of ribs. Rock the implement back and forth gently to loosen the membrane until you have enough space to slide your finger under it. Using a paper towel, pull up the membrane and slowly peel the membrane off.