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Recipes - Entrees/Side Dishes

Odette's St. Louis Cut Ribs


We smoke our ribs over maple and apple wood. If you don't own a smoker or are short on time, this recipe will produce ribs that'll have you licking your fingers and asking for seconds – Ryan Odette, Smoke & Spice.

For the Ribs:

  • 2 sparerib racks, St. Louis cut ribs preferred
  • 2 tablespoons (25 ml) grape seed or canola oil
  • Kosher salt

For the Sauce:

  • 1/4 cup (60 ml) finely-chopped onion
  • 1 tablespoon (15 ml) butter
  • 1 1/2 cups (375 ml) ketchup
  • 1/4 cup (60 ml) chili sauce
  • 4 tablespoons (50 ml) brown sugar
  • 4 tablespoons (50 ml) molasses
  • 2 tablespoons (25 ml) prepared yellow mustard
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1/2 teaspoon (2 ml) garlic powder
  • 1/2 teaspoon (2 ml) salt
  • 1/2 teaspoon (2 ml) ground black pepper

Instructions

  1. Preheat the oven to 350 F (180 C).
  2. Spread a 24-inch sheet of heavy duty aluminum foil, shiny side up, on the work surface. Place one spare-rib rack on top, rub it all over with oil, and generously season both sides with salt.
  3. Wrap the ribs in the foil, pleating the edges to seal it well. Repeat with the second rack. Place rib packets in a large roasting pan.
  4. Roast the ribs for 30 minutes, then reduce the temperature to 250 F (120 C). Cook for 1 1/2 to 2 hours more until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
  5. Meanwhile, prepare the barbecue sauce. In a saucepan, slowly sauté the chopped onions in butter until they get soft and begin to turn yellow. Add the remaining ingredients. Simmer for about 15 minutes. Season with salt and pepper to taste.
  6. Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a hot barbecue and baste them with sauce until the sauce sizzles and browns.
  7. Serve at once with any remaining sauce on the side.
     

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EnerSmart™ magazine, spring - summer 2012 issue, is published by Union Gas Limited, a Spectra Energy Company , and has 700,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the spring - summer 2012 issue of EnerSmart™ magazine are available upon request from Union Gas Marketing office. Contents may not be reprinted without written permission of Union Gas. All rights are reserved.
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