What's the Fourth of July without ribs? These flavor-packed ones are great because most of the recipe can be done in advance. They get a liberal dose of seasonings and they are slow roasted in the oven until they're so tender. It is this step which really makes the ribs so delicious. The ribs travel to the grill for some crisping and are doused in barbecue sauce. You will be amazed by how easy it is to prepare something so delicious. This recipe feeds a crowd. So invite your friends over, kick up your feet and enjoy the meal.
Ingredients for Independence Day Ribs:
Ribs:
3 racks St. Louis Style Ribs
1 1/2 cups chicken broth
Barbecue Sauce purchased or homemade
You will also need a couple of sheet pans and heavy duty aluminum foil.
Rub:
2 tablespoons light brown sugar
2 teaspoons ancho chili powder
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon paprika
1/2 teaspoon dried thyme
Barbecue Sauce:
3 cups ketchup
3/4 cup apple cider vinegar
3 teaspoons molasses
3-5 tablespoons of honey, depending on how sweet you like things
1-3 squirts of Sriracha (I used 3)
4 1/2 teaspoons Worcestershire sauce
3 teaspoons dry mustard
3 teaspoons cumin
1 teaspoon smoked paprika
1/2 teaspoon Kosher salt
1 1/2 teaspoon coarse pepper
3/4 teaspoon Smoked Liquid
Time Saving Tip: The barbecue sauce can be made in advance and stored in the refrigerator for a few days. Even quicker-you can use your favorite purchased barbecue sauce. I included a picture below of my favorite premade sauce. The ribs can be cooked a couple of days in advance and finished on the grill before serving.
Here is what we need...
Let's get cooking!
Sometimes I make homemade barbecue sauce and other times I don't. Full disclosure is that one of my sons prefers our go-to purchased sauce; see the above pictures for the brand. If you decide to make your own here is how to do it. Combine all of the ingredients into a small to medium sized saucepan and stir over medium heat. Cook and simmer about 10 minutes until the sauce has thickened. It can be cooled and refrigerated for later.
Combine all of the rub ingredients together in a small bowl; set aside.
Preheat the oven to 325 degrees. I always rely on the oven to do most of the rib cooking. Take the heavy duty foil and rip off 3 large enough pieces that will allow each rack of ribs to fit comfortably with overhang. Place the sheet of foil on a sheet pan. Now try and form "walls" surrounding the ribs with the foil. Place the ribs on top and evenly coat each rack with 2 tablespoons of the rub mixture; don't forget to coat both sides. Remember those "walls" you made with the foil surrounding each rack it will be important for the next step. Now pour 1/2 cup of chicken broth around each of the ribs. Seal the foil well. Sometimes the ribs poke a hole in the foil and the broth can spill out. So I usually line the sheet pan with foil as well for easy cleanup.
Bake the ribs until tender. It will take about 1 1/2 - 2 1/2 hours depending on the size and thickness of the racks. This time is a guideline. Using a fork test the meat every so often turning the ribs over midway through baking. If flipping the ribs feels like too big of a process then don't. While it is better to flip they will still be good. The fork should come out easily when the ribs are ready. Once the ribs are tender they are ready for the grill. Or if you'd like you can carefully drain the liquid, cool the ribs and refrigerate to use the next day. If making in advance be sure to bring the ribs to room temperature before placing them on the grill.
I like to grill the ribs meaty side down without sauce. When they start heating up and getting some grill marks turn over and start to brush the sauce on the ribs. Once some sauce is added cook a little and them flip over. Repeat this process, layering as much of the sauce as you want, onto the meat as it continues cooking. Depending on the temperature of the ribs it can take about 20-25 minutes. Trust your judgment here.
Sometimes I make homemade barbecue sauce and other times I don't. Full disclosure is that one of my son's prefers our go to purchased sauce; see the above pictures for the brand. If you decide to make your own here is how to do it. Combine all of the ingredients into a small to medium sized saucepan and stir over medium heat. Cook and simmer about 10 minutes until the sauce has thickened. It can be cooled and refrigerated for later.
They're ready! These tender ribs are just perfect for summertime entertaining. So full of flavor and delicious. Serve with Judy's Coleslaw and you're guests will think you're a superstar.
Enjoy!
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