Indoor Barbecue Ribs
Ingredients: St. Louis-style ribs, water, kosher salt, sugar, liquid smoke · 390 min cook time · 800kcal · ~₩31,600
Ingredients
2racks St. Louis-style ribs, 4cups water, 0.25cup kosher salt, 0.25cup sugar, 2tbsp liquid smoke, 1tbsp black pepper, 1tbsp granulated garlic, 1tsp cayenne, 1tbsp Morton's Tender Quick, 1tbsp oil, 0.5cup onion, 1cup ketchup, 0.25cup vinegar, 2tbsp Worcestershire sauce, 1tsp cumin
Instructions
1. Trim the fat off two racks of St. Louis-style ribs and divide each rack in half to make them easier to work with.
2. Prepare the smoky brine by adding water, kosher salt, sugar, and liquid smoke to a bowl. Whisk until completely dissolved.
3. Add the trimmed ribs to the brine and refrigerate for 1 to 4 hours.
4. While the ribs brine, prepare the dry rub by combining salt, black pepper, granulated garlic, cayenne, and Morton's Tender Quick. Stir to combine.
5. After 4 hours, remove the ribs from the brine and pat them dry to remove excess liquid, salt, and sugar.
6. Sprinkle the dry rub evenly over each rack of ribs on both sides.
7. Place the ribs into a 275°F (135°C) oven and slow cook for 2 and a half hours.
8. While the ribs cook, prepare the sauce. Heat oil in a medium saucepan over medium heat. Add finely chopped onion and cook until soft.
9. Stir in ketchup, vinegar, sugar, Worcestershire sauce, pepper, liquid smoke, and cumin. Bring to a boil and cook for about 4 minutes until slightly thickened. Let cool.
10. After 2 and a half hours, brush the ribs with some of the prepared sauce and return them to the oven. Cook for another 2 to 2 and a half hours, or until fork tender.
11. Once the ribs are done, apply a final glaze of the barbecue sauce.
12. Cover the glazed ribs loosely with foil and let them rest for 30 minutes before serving.
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