St. Louis Country-Style Ribs

Name: St. Louis Country-Style Ribs
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 4 slices bacon, finely chopped; 1 tbsp. ground ancho chile; 4 cloves garlic, finely chopped; 1 ⁄ 4 medium onion, chopped; 2 cups canned whole, peeled tomatoes, pureed in blender; 1 ⁄ 2 cup dark brown sugar; 1 ⁄ 2 cup apple cider vinegar; 1 ⁄ 4 cup whole-grain mustard; 1 tbsp. Worcestershire sauce; 1 tbsp. kosher salt, plus more to taste; Freshly ground black pepper, to taste; 6 country-style pork ribs (about 3¼ lb.); 3 tbsp. canola oil

Serves
serves 6

TODD COLEMAN

Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven. This recipe first appeared in our June/July 2011 BBQ issue along with our story Classic 'Cues.

Ingredients

4 slices bacon, finely chopped
1 tbsp. ground ancho chile
4 cloves garlic, finely chopped
¹⁄₄ medium onion, chopped
2 cups canned whole, peeled tomatoes, pureed in blender
¹⁄₂ cup dark brown sugar
¹⁄₂ cup apple cider vinegar
¹⁄₄ cup whole-grain mustard
1 tbsp. Worcestershire sauce
1 tbsp. kosher salt, plus more to taste
Freshly ground black pepper, to taste
6 country-style pork ribs (about 3¼ lb.)
3 tbsp. canola oil

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Instructions

Step 1

Heat oven to 350°. Heat bacon in a 4-qt. saucepan over medium heat; cook, stirring, until fat renders, about 6 minutes. Add chile powder, garlic, and onions, and cook, stirring, until soft, about 5 minutes. Add tomatoes, sugar, vinegar, mustard, Worcestershire, salt, and pepper, and bring to a boil; cook for 5 minutes. Remove from heat; set aside.

Step 2

Season ribs with salt and pepper. Heat oil in a 12" skillet over medium-high heat, and working in batches, add ribs and cook, turning once, until browned on both sides, about 8 minutes. Transfer ribs to a 9" × 13" baking dish and pour over sauce to cover. Bake ribs until the tip of a small knife slips easily in and out of the meat, about 1 hour.

Heat oven to 350°. Heat bacon in a 4-qt. saucepan over medium heat; cook, stirring, until fat renders, about 6 minutes. Add chile powder, garlic, and onions, and cook, stirring, until soft, about 5 minutes. Add tomatoes, sugar, vinegar, mustard, Worcestershire, salt, and pepper, and bring to a boil; cook for 5 minutes. Remove from heat; set aside.
Season ribs with salt and pepper. Heat oil in a 12" skillet over medium-high heat, and working in batches, add ribs and cook, turning once, until browned on both sides, about 8 minutes. Transfer ribs to a 9" × 13" baking dish and pour over sauce to cover. Bake ribs until the tip of a small knife slips easily in and out of the meat, about 1 hour.