Ingredients
▢2 full racks of St. Louis ribs
Rib Rub:
▢1/2 cup brown sugar
▢1/4 cup paprika
▢3 tbsp coarse kosher salt
▢1 tbsp black pepper
▢2 tbsp garlic powder
▢1 tbsp onion powder
▢1 1/2 tbsp ground mustard
▢2 tsp white pepper
▢1 1/2 tsp ground coriander
▢1 tsp ground fennel seeds
▢1/4 tsp cayenne pepper
BBQ Sauce:
▢1 cup ketchup
▢1/2 cup chicken broth
▢1/3 cup dark brown sugar
▢1/4 cup apple cider vinegar
▢2 tbsp molasses
▢2 tbsp maple syrup
▢2 tbsp bourbon
▢2 tbsp tomato paste
▢1 tbsp Worcestershire sauce
▢1 tsp chipotle chili powder
▢1 tsp paprika
▢1/2-1 tsp liquid smoke
Instructions
Taking the membrane off the ribs:
Turn the ribs over onto its back and you will see a thin white covering on the bones all along the rack.
Starting at one end, use a small knife to slide right under the membrane and gently pull up, but don’t cut it. The easiest spot to get under the membrane is right on the bone and not on the meat.
Grab the membrane with a paper towel. (Paper towel will give you a nice grip so you can hold onto it as you pull.) Gently but firmly pull the membrane off the entire rib.
Seasoning ribs:
I recommend giving the ribs some time to marinate in the dry rub seasoning before cooking. You can give them as little as 2 hours or as long as 24 hours. Make to sure to cover the ribs air-tight and keep them in the refrigerator until ready to cook.
Mix all ingredients for the rib rub together in a bowl. Pat ribs on all sides with a paper towel.
Generously sprinkle the rub in an even layer over the bottom of each rib rack, so the meat is not showing. Gently pat and even out the seasoning with your hands. Turn the racks over and do the same on the top.
Cover the large rimmed baking sheet with aluminum foil for easy clean up and fit a wire rack inside the baking sheet. Place the ribs on the wire rack.
Cover the ribs and pan air-tight and refrigerate for at least 2 hours. You can also prepare them as long as 24 hours ahead (but no longer).
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