Original video by @BrianLagerstrom — all credit to the creator.
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.
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
Remove the membrane from the ribs and cut each slab in half.
- 2
Mix the salt, pepper, and garlic powder. Rub each piece generously, covering every surface. Refrigerate overnight, uncovered.
- 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
Rest the ribs 20 minutes, packed tightly in the foil.
- 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
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
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
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
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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