St. Louis Country-Style Ribs

St. Louis Country-Style Ribs
St. Louis Country-Style Ribs
Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.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.

St. Louis Country-Style Ribs
Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.
Yield: serves 6

Ingredients

  • 4 slices bacon, finely chopped
  • 1 tbsp. ground ancho chile
  • 4 cloves garlic, finely chopped
  • 14 medium onion, chopped
  • 2 cups canned whole, peeled tomatoes, pureed in blender
  • 12 cup dark brown sugar
  • 12 cup apple cider vinegar
  • 14 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

Instructions

  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.
  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.