St. Louis Style Ribs by John Newman

Rib Rub

• 2 Cups Kosher Salt

• 3 Tbs Paprika

• 3 Tbs Cayenne

• 2 Tbs Cumin

• 3 Tbs Corriander

• 1 Cup Brown Sugar

• 4 Bay Leafs

• 4 Tbs Crushed Garlic

• 3 Tbs White Pepper

• 3 Tbs Black Pepper

Mix all ingredients in a mixing bowl very well. Season four slabs of ribs with rub and refrigerate for twelve hours. 

Place ribs in a roasting pan and cover them with beef stock. Wrap roasting pan with foil and place in a 325 degree oven for 4-6 hours. (until ribs are "falling off the bone" tender)

BBQ Sauce

• 1 gal Ketchup
• 1  diced Red Onion
• 1 cup Finely Chopped Garlic
• 4 Tbs Paprika
• 4 Tbs Cayenne
• 4 Bay Leafs
• 1 1/2 cups Molasses
• 1/2 cup Rice Vinegar
• 1 1/2 Apple Cider Vinegar
• 1/2 cup Pine Apple Juice
• 2 cups Brown Sugar
• Salt & Pepper to taste

Place all ingredients in a sauce pot & simmer for one hour.  Stir often (you don't want the sugar to burn)

To Serve: Brush BBQ on ribs and Broil them in oven till BBQ starts to caramelize.