Indoor Barbecued Ribs
Ingredients: St. Louis style ribs, water, kosher salt (for brine), sugar, liquid smoke (for brine) · 450 min cook time · 800kcal · ~₩33,400
Ingredients
2racks St. Louis style ribs, 3quarts water, 0.75cup kosher salt (for brine), 0.33cup sugar, 0.25cup liquid smoke (for brine), 1.5tablespoons kosher salt (for rub), 2tablespoons pepper (for rub), 1tablespoon granulated garlic, 0.25teaspoon cayenne, 1tablespoon vegetable oil, 0.5cup finely chopped onion, 1cup ketchup, 0.5cup cider vinegar, 0.25cup brown sugar, 1.5tablespoons Worcestershire sauce, 1teaspoon black pepper (for sauce), 1teaspoon liquid smoke (for sauce), 0.5teaspoon cumin
Instructions
1. Cut two racks of St. Louis style ribs (2.5 pounds each) in half. Flip them over to easily see where the ribs fall and cut right in between them.
2. Prepare the brine: In a container, combine 3 quarts of water, 3/4 cup of kosher salt (Diamond Crystal, adjust if using Morton's), 1/3 cup of sugar, and 1/4 cup of liquid smoke. Stir to combine.
3. Submerge the cut ribs in the brine, ensuring they are fully covered. Cover with plastic wrap and refrigerate for 1 to 4 hours. Do not exceed 4 hours due to the potency of liquid smoke.
4. Remove the ribs from the brine and pat them thoroughly dry with paper towels to remove any excess moisture.
5. Prepare the spice rub: In a small bowl, combine 1.5 tablespoons of kosher salt, 2 tablespoons of pepper, 1 tablespoon of granulated garlic, and 1/4 teaspoon of cayenne. Mix well.
6. Generously sprinkle the spice rub on both sides of the ribs, seasoning from a height to ensure even coverage.
7. Place the seasoned ribs on a middle rack in a 275-degree Fahrenheit oven. Cook for 2.5 hours, uncovered.
8. While the ribs are cooking, prepare the barbecue sauce: Heat 1 tablespoon of vegetable oil over medium heat until shimmering.
9. Add 1/2 cup of finely chopped onion to the pan and cook until softened, about 4-5 minutes.
10. Stir in 1 cup of ketchup, 1/2 cup of cider vinegar, 1/4 cup of brown sugar, 1.5 tablespoons of Worcestershire sauce, 1 teaspoon of black pepper, 1 teaspoon of liquid smoke, and 1/2 teaspoon of cumin. Bring to a simmer.
11. Let the sauce simmer until it thickens, about 4 minutes.
12. After 2.5 hours, remove the ribs from the oven. Brush 1/4 cup of the prepared barbecue sauce over the ribs to create a glaze.
13. Return the ribs to the 275-degree Fahrenheit oven for another 2 to 2.5 hours, or until fork-tender with a slight resistance.
14. Once cooked, remove the ribs from the oven. Brush another 1/4 cup of sauce over them for added sheen and sauciness.
15. Tent the ribs with foil and let them rest for 30 minutes to ensure they are juicy.
16. Slice the ribs using the bones as a guide and serve.
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