Last Updated on August 26, 2022
Salty, sweet, and tangy—all the things good ribs should be. St. Louis ribs not only have amazing flavor, but the rich texture allows you to play with sharp accents like mustard in your barbecue sauce.
Serve alongside some slaw or buttered corn for a perfect barbecue experience.
Ingredients
- 1 pkg ButcherBox St. Louis Ribs or Baby Back Ribs
Dry Rub
- 1 c brown sugar
- 4 cloves garlic grated
- 2 Tbsp cumin
- 1 Tbsp chili powder
- 2 Tbsp kosher salt
- 1 tsp black pepper
Cooking Liquid
- 2 c apple cider
- ¼ c whiskey
Mustard BBQ Sauce
- 6 cloves garlic rough chop
- 1 tsp ghee
- 1 sm onion rough chop
- 1 c cider vinegar
- ½ c apple cider
- 1 8 oz bottle yellow mustard
- ⅓ c ketchup
- 2 Tbsp honey
- pinch cayenne
- 1 tsp cumin
Instructions
- Mix all ingredients for the rub together in a bowl.
- Rub mixture on both sides of ribs, wrap in foil and place a on dish to catch any leakage. Refrigerate for 1-2 days.
- Preheat oven to 300°F.
- Place wire rack on sheet pan, remove ribs from foil and place on rack.
- Pour cider and whiskey into bottom of sheet pan, cover pan with foil and place in oven.
- Roast for 2½ hours.
Mustard BBQ Sauce
- Preheat saucepan. Melt ghee, add onions and garlic, and sauté until translucent.
- Add cider vinegar and cider to saucepan. Reduce liquid by half.
- Add remaining ingredients and let simmer for 30 minutes.
- Dress ribs with sauce fresh out of the oven, and let rest for 10 minutes. Enjoy!
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Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.
