Pork Racks Recipe

This method focuses on enhancing the natural flavors of the high-quality pork with a simple but effective rub and a homemade barbecue sauce, letting the meat shine.

Ingredients

For the Rub:

• 2 tablespoons brown sugar
• 2 tablespoons paprika (smoked paprika for added smokiness)
• 1 tablespoon coarse salt
• 1 tablespoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (adjust to taste)

For the Barbecue Sauce:

• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup honey
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste

Additional:

• 2 racks of St. Louis Cut Pork Ribs (outdoor-reared)

Preparation

1. Prepare the Ribs: Remove the membrane from the back of the ribs by sliding a knife under it and pulling it away. This allows the rub and smoke to penetrate the meat better.
2. Apply the Rub: Mix all the rub ingredients together in a bowl. Generously coat both sides of the ribs with the rub, patting it in to adhere well. Let the ribs sit with the rub for at least 30 minutes, or preferably, refrigerate them overnight to allow the flavors to meld.
3. Preheat the Grill: Preheat your grill to a low heat setting, around 225°F to 250°F (107°C to 121°C), for indirect grilling. If using a charcoal grill, place the coals on one side and the ribs on the other to avoid direct heat.
4. Smoke the Ribs: If your grill has a smoker box, use it with your choice of wood chips for added flavor. Place the ribs meat-side up on the cooler part of the grill. Cover and let them cook slowly, maintaining the low temperature. The ribs should cook for about 4 to 5 hours, but the key is to cook them until they’re tender enough to pull apart with a gentle tug.
5. Make the Barbecue Sauce: While the ribs are cooking, combine all sauce ingredients in a saucepan over medium heat. Stir until all the ingredients are well combined and the sauce has thickened, about 15 to 20 minutes. Set aside some sauce for serving, and keep the rest for basting.
6. Baste the Ribs: In the last hour of cooking, start basting the ribs with the barbecue sauce every 15 minutes to create a rich glaze.
7. Check for Doneness: The ribs are done when the meat is tender and pulls away from the bone. An internal temperature of around 195°F (90°C) is a good indicator.
8. Rest and Serve: Once cooked, let the ribs rest for about 10 minutes before slicing. Serve with the reserved barbecue sauce on the side.

Enjoy your St. Louis Cut Pork Ribs, slow-cooked and slathered in a delicious homemade barbecue sauce, perfect for any barbecue gathering!