Oak & Stone St. Louis Ribs with Stout BBQ Sauce

O&S St. Louis Ribs with Stout BBQ Sauce

Chef Mike Yoder

Yield: 1.5 Gal.

Ribs:

  • 3 racks of St. Louis Pork Ribs
  • 1/2 Bunch Cilantro
  • 1/2 oz Oregano
  • 1/2 cup Garlic cloves
  • 1 3/4 Fresh Ginger sliced
  • 1/2 Tbs Pepper
  • 1 Tbs Salt
  • 3/4 Tbs Cumin ground
  • 3 Qt Water

Procedure:

  1. Place your pork ribs into a braising pan. Pan must be large enough to fit ribs length-ways and sides tall enough that the ribs can stand up.
  2. Add the remaining ingredients (except water) to the pan placing the herbs around the ribs, while spices and seasonings go over top of the ribs.
  3. Pour the water from around the ribs and be sure there is enough to cover about 3/4 up the ribs. They do not need to be fully submerged.
  4. Cover braising pan with foil and place into a preheated 350 degree convection oven for 70 minutes.
  5. When ribs are cooked, take out from oven and remove the foil from pan.
  6. Allow to rest for 15-20 minutes in the braising liquid, this gives the meat time to relax and absorb some of liquid in the pan, allowing for a more tender final product.
  7. Remove Ribs from braising pan and set aside to glaze with BBQ sauce and broil Over low heat for 10 minutes or until well caramelized.

Stout BBQ Sauce

  • 12 oz Stout Beer
  • 1/4 cup Shallots minced
  • 1/2 cup Brown  sugar
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/4 cup Apple Cider Vinegar
  • 15 oz Tomato Sauce canned
  • 2 each Chipotle Peppers canned in Adobo

Procedure:

  1. In a medium sized pot place in Stout beer, shallots, and brown sugar, and set over medium heat.
  2. Reduce the liquid by ⅔, stirring often. Place in all the remaining ingredients, and turn heat down to low.
  3. Allow to cook for 20-30 minutes stirring often so sauce doesn't burn.
  4. Remove from heat and allow to cool.
  5. Transfer to a blender and puree until smooth.
  6. Allow sauce to cool, place into an airtight container and it will be good for up to two weeks.