Barbecue Ribs
Photo: Gyfjonas, CC BY-SA 3.0
Slow-smoked St. Louis ribs finished with a sticky, dark molasses glaze. The sauce pairs two molasses, blackstrap for bitterness and light for sweetness, with cider vinegar and Worcestershire, then cooks down until it clings to the meat. Hickory smoke does the work over five to six hours at a low 250°F, and a quick blast on a hot grill at the end caramelizes the glaze into a deep brown crust.
Instructions
Rub the barbecue rub all over the slab of ribs, pressing it into the meat with your hands. Cover and refrigerate for 1 hour so the seasoning can settle in.
Put the cider vinegar, tomato paste, both molasses and the Worcestershire sauce in a large saucepan. Bring to a boil over high heat and cook until the mixture has reduced by half, then set it aside as your mopping sauce.
Set up the smoker at 250°F (120°C) and put the hickory chunks in the firebox. Lay the ribs in the smoker.
Smoke the ribs for 5 to 6 hours, brushing them often with the tomato mixture. Replace the hickory chunks whenever they burn down so the smoke keeps coming.
Move the ribs to a grill set on high heat. Brush them generously with the sauce and keep brushing as they cook, until both sides are well browned.
Take the ribs off the heat and let them rest for 10 minutes. Cut them up and serve.
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