O&S St. Louis Ribs with Stout BBQ Sauce
Chef Mike Yoder
Yield: 1.5 Gal.
- 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
- 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.
- 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.
- 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.
- Cover braising pan with foil and place into a preheated 350 degree convection oven for 70 minutes.
- When ribs are cooked, take out from oven and remove the foil from pan.
- 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.
- 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
- In a medium sized pot place in Stout beer, shallots, and brown sugar, and set over medium heat.
- Reduce the liquid by ⅔, stirring often. Place in all the remaining ingredients, and turn heat down to low.
- Allow to cook for 20-30 minutes stirring often so sauce doesn't burn.
- Remove from heat and allow to cool.
- Transfer to a blender and puree until smooth.
- Allow sauce to cool, place into an airtight container and it will be good for up to two weeks.