For cooking, pork ribs in the style of St. Louis, which are perfectly flat rectangular layers ribs cut from the brisket. Unlike whiter fleshy ribs with loin, these contain more fat and connective layers that give them a special juiciness and rich taste. The ribs are rubbed with spices and, if desired, whiskey, which is better soften the meat and fill it with additional taste, and roast on first grilled in foil, and when ready, then on direct fire. In this case, they must be lubricated with cooked barbecue sauce, then the ribs are covered with an amazingly delicious fry Share with friends: 
Time: 2 hours. 30 min. plus pickling time Difficulty: easy Servings: 6 – 8 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Ribs
- 2 layers of ribs removed from the brisket (approximately 1.3 – 1.4 kg. each)
- 2 tbsp. l any whiskey or bourbon (optional)
- 2 tbsp. l brown sugar
- 1 tbsp. l ground ginger
- 1 tbsp. l smoked paprika
Barbecue sauce
- 2 tbsp. l vegetable oil
- 1 small onion, chopped
- 2 cloves of garlic, chopped
- 1 tsp chopped fresh ginger
- 2 tbsp. l any whiskey or bourbon (optional)
- 3/4 Art. ketchup
- 0.5 tbsp. brown sugar
- 0.5 tbsp. cider vinegar
- 1/4 Art. lightly salted soy sauce
- 1 tbsp. l yellow mustard
- 1 tbsp. l Asian hot garlic chili sauce
Recipes with similar ingredients: pork ribs, pork, ginger root, barbecue sauce, ketchup, brown sugar, apple cider vinegar, soy sauce, chili sauce, paprika, bourbon
Recipe preparation:
- Place the ribs with the bones up on the work surface. Insert the tip of the knife from one end of the formation between the membrane and the bones so that loosen the membrane, then remove it. Turn the meaty layer over side up. Rub each layer of ribs 1 tbsp. l whiskey if use it. In a small bowl, mix brown sugar for 5 hours. l salt, 1 tsp black pepper, ground ginger and paprika. Grate ribs on both sides with a mixture of spices. Wrap each layer in two a layer of heavy-duty foil so that the seams are from different sides in leakage avoidance. Put in the refrigerator for 8 hours or on night.
- Preheat the grill to moderate heat (175 ° C for gas grill or 165 ° C for a charcoal grill). Put wrapped in foil ribs on the grill meaty side down. Fry overturning fold every 30 minutes until the meat is soft, but it should fall apart, and the tip of the knife inserted into the meat should easy to pass, 1-1.5 hours. When grilling on a charcoal grill as add more coals as needed to maintain temperature within 150 ° С-160 ° С.
- Meanwhile, make barbecue sauce: in a pan medium size over medium heat, heat vegetable oil. Add onions, garlic and fresh ginger and fry, stirring frequently, until the vegetables begin to darken, 5-6 minutes. If using whiskey, remove the pan from the heat and stir in the alcohol, then return to the fire and cook until almost all the liquid has evaporated, 1-2 minutes. Stir in 0.5 tbsp. water, ketchup, brown sugar, vinegar, soy sauce, mustard, spicy garlic sauce and 0.5 tsp. black pepper.
- Bring to a boil and cook, stirring occasionally until the sauce will not become thick and glossy, about 30 minutes; should succeed about 1.5 tbsp. sauce. Pour it into a blender, whisk until obtaining a homogeneous mass. You can prepare the sauce in advance for 1 day and store in the refrigerator until ready to use. Divide the sauce between 2 bowls: half for frying ribs, the other half to serve.
- When the ribs are ready, put them on a baking sheet. Expand and discard the foil and all the juices that stand out. Grease the meat side of the formation with barbecue sauce and put again on the grill meaty side up. Cover and fry while moving layers as needed to prevent fires until the sauce does not bake on the surface for about 5 minutes. Grease the ribs yet sauce, turn over and fry until light carbonization, 2-3 minutes.
- Turn the ribs so that they are fleshy again side up, grease again with sauce and fry for another 5 minutes. Again turn over the layers and brush the sauce on the bones side, then again turn over and lubricate the meat side for the last time. Shift to chopping board and let rest 15 minutes.
- Cut the layers into separate ribs. Serve deferred barbecue sauce.
