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Original video by @BrianLagerstrom — all credit to the creator.

Brian Lagerstrom

Dad Ribs with Uncle B-Man's Signature Onion BBQ Sauce

Oven-braised St. Louis ribs that go tender and juicy low and slow, then hit a hot grill to get lacquered in a sticky-sweet homemade onion BBQ sauce. Nostalgic backyard barbecue with the technical kinks worked out.

⏱ 258 min4 half-slabsAmericanbbqribsporkgrillingoven

Ingredients

For the Ribs and Rub

  • 2 full slabsSt. Louis-style ribs
  • 30 gcoarse kosher salt · about 4 tsp
  • 15 gblack pepper · about 2 tablespoons
  • 15 ggarlic powder · about 1 tablespoon
  • —oil, for grill grates

For Uncle B-Man's Signature Onion BBQ Sauce

  • —neutral oil, for sautéing
  • 100 gwhite onion, grated · about ½ of 1 onion
  • 15 ggarlic, minced · about 4 cloves
  • 250 gketchup · 1 cup
  • 100 gmolasses · ¼ cup; or substitute ½ cup packed brown sugar
  • 30 gWorcestershire sauce · 2 tablespoons
  • 20 ghot sauce · 1½ tablespoons
  • 20 gapple cider vinegar · 1½ tablespoons
  • 20 gyellow mustard · 4 teaspoons
  • 5 gchili powder · 2 teaspoons
  • 1 gcayenne · ½ teaspoon

Steps

  1. 1

    Remove the membrane from the ribs and cut each slab in half.

  2. 2

    Mix the salt, pepper, and garlic powder. Rub each piece generously, covering every surface. Refrigerate overnight, uncovered.

  3. 3

    The next day, preheat the oven to 275°F. Double-wrap the ribs in foil, set them on a sheet pan, and roast 3 to 3½ hours. When done, the meat should pull back from the bones and shred with effort, not fall off the bone.

  4. 4

    Rest the ribs 20 minutes, packed tightly in the foil.

  5. 5

    While the meat rests, make the sauce: heat a drizzle of neutral oil in a small saucepan over medium. Cook the grated onion and garlic 5 minutes, until softened.

  6. 6

    Stir in the ketchup, Worcestershire, hot sauce, vinegar, mustard, cayenne, chili powder, and molasses. Bring to a simmer, then reduce the heat to low and cook 10 minutes to reduce by 25%.

  7. 7

    Grill the ribs over high heat on well-oiled grates. Once charred on the meat side, flip so the meat side is up and slather with sauce, then cook 2 minutes with the lid closed.

  8. 8

    Flip so the meat/sauce side touches the grate and grill until lightly charred, saucing the rib side as it cooks. Flip back over, sauce again liberally, and grill about 2 minutes more. Aim to sauce 2 to 3 times, allowing a few minutes between coats for the glaze to reduce and lacquer the ribs. Total grill time is around 8 minutes; reduce the heat to medium-high if your grill runs very hot.

  9. 9

    Slice between the bones and serve with potato salad or your favorite BBQ sides.

Creator's notes

Plan ahead — the rub needs an overnight, uncovered rest in the fridge. Doneness target is meat that pulls back from the bone and shreds with effort, not fall-off-the-bone. Brian prefers a silicone basting brush for saucing on the grill.

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