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Ingredients
- 3 1/2 x slab St. Louis ribs, thawed
- 2 c. water
- 2 c. liquid smoke flavoring
- 1/4 c. chicken stock
- 2 c. ketchup
- 1 tsp maple or possibly Cane syrup
- 1/3 tsp garlic pwdr
- 1/4 tsp black pepper
- 2 1/2 Tbsp. Wesson oil
- 1 3/4 tsp liquid smoke
- 1 tsp French's mild yellow mustard
- 1 1/4 Tbsp. dark brown sugar
- 1 1/2 Tbsp. Worcestershire sauce
- 1 x bay leaf
- 3 Tbsp. white vinegar
- 3 Tbsp. orange juice
Directions
- In a large container, mix water and liquid smoke. Place thawed rib racks into this marinade for 15 min. Place ribs in roasting pan and cover with aluminum foil. Bake at 375 degrees in a convection oven for 2 hrs or possibly in a conventional oven for 3 hrs, or possibly till fully cooked and just tender. Remove from oven and allow ribs to cold at room temperature - no more than 30 min. At this point you can cover, label, date and place in the refrigerator for cooking later.
- For the barbecue sauce, place chicken stock, ketchup, maple syrup, garlic pwdr, black pepper, salad oil, liquid smoke, yellow mustard, brown sugar, Worcestershire sauce and bay leaf in a large stockpot and bring to a boil. Add in white vinegar and orange juice and simmer for another 5 min. Do not over boil because the orange juice and vinegar will make the sauce bitter. Remove and throw away the bay leaf after the cooking process.
- Place cooked ribs on the grill, bone side down, and then turn them over to grill the meat. Turn bone side up and brush with the barbecue sauce. When warm, remove from the grill. Brush with additional sauce before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1206g | |
| Calories 924 | |
| Calories from Fat 319 | 35% |
| Total Fat 36.21g | 45% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.88g | |
| Cholesterol 0mg | 0% |
| Sodium 5779mg | 241% |
| Potassium 2279mg | 65% |
| Total Carbs 156.89g | 42% |
| Dietary Fiber 3.2g | 11% |
| Sugars 135.64g | 90% |
| Protein 10.03g | 16% |
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