As I mentioned a few posts ago, we made barbecued ribs for a dinner party several weeks ago. I’d never attempted making BBQ ribs before, but I took my inspiration from the July cover recipe of Bon Appetit magazine and the Food List Challenge (another check!).
I made the ribs with St. Louis-style spare ribs, which are bigger than baby back ribs. (I did a little internet research to see where the term St. Louis-style comes from, but I couldn’t settle on a clear answer.) Baby back ribs are leaner than spare ribs and the next time, I’ll try this recipe with baby back ribs. A lesson in pork ribs: Baby back ribs are connected to the backbone and nestled beneath the loin muscle. Spare ribs on the other hand, are larger and run down to the breast bone. Many regard the spare rib as having meat that is more flavorful than the baby back, because of the marbling in spare ribs. For me, the extra fat was a bit too rich and heavy.
I don’t eat ribs often, mainly because they are bit much for me. Nevertheless, something about ribs invokes a Flinstones fun into the atmosphere and I thought it would be good for a backyard gathering with our friends. Admittedly, 8 pounds of ribs were a little daunting and although the recipe calls for using for 4 racks of St. Louis-style spare ribs, I used only 3 racks, which was more than enough for the four of us with a few side salads. Even with 3 racks, I used all of the rub in the recipe. Since this was my first foray into barbequed ribs, I followed the recipe very closely. I made the ribs my own by making a Bourbon BBQ sauce for basting and dipping, combining a few different recipes I read online. The result was a tender, smoky rib with a nice tangy, BBQ sauce. Both the ribs and the sauce recipe follow.
BARBECUED RIBS (Bourbon BBQ Sauce Recipe below) 
INGREDIENTS
2 1/2 tablespoons kosher salt
1 tablespoon dry mustard
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
8 pounds St. Louis-style spareribs (3-4 racks)
2-2 1/2 cups Bourbon barbecue sauce (recipe follows)
DIRECTIONS
Pre-heat oven to 350F. In a small bowl, mix together salt, dry mustard, paprika, cayenne and black peppers. Place each rack of ribs on a double layer of foil and then rub the spices all over ribs. Wrap racks individually and divide between 2 baking sheets. 
Bake ribs until very tender but not falling apart, about 3 hours. I did this the night before, letting the ribs cool completely, and then refrigerated the ribs in the foil over night. It was difficult to resist a few nibbles out of the oven, but I highly recommend refrigerating overnight because it allows the ribs to firm up and makes them easier to grill. Build a medium-hot fire in a charcoal grill. Baste the ribs with the Bourbon BBQ sauce and place them on the grill. Grill the ribs, continuing to baste with BBQ sauce and turn them frequently. I liked the ribs with a little char on them and grilled them for about 10-12 minutes. Since these ribs were so tender, I served them on a cutting board with a knife, allowing my guests to cut the ribs they wanted. Serve with additional bourbon BBQ sauce for dipping. 
BOURBON BBQ SAUCE 
INGREDIENTS
½ onion, minced
5-6 gloves garlic, minced
¾ cup bourbon whiskey (any kind will do)
½ teaspoon freshly ground black pepper
1 cup ketchup
½ cup tomato paste
1/3 cup cider vinegar
¼ cup Worchestershire sauce
1/3 cup packed brown sugar
½ teaspoon hot pepper sauce (I used Franks)
(NOTE: There is no salt in this BBQ sauce recipe because there is sodium in ketchup, Worchestershire sauce and the rub for the ribs already contains salt)
DIRECTIONS
In a medium sauce pan over medium heat, combine the onion, garlic, and whiskey. Simmer until the onions are translucent, about 10 minutes. 
Add the remaining ingredients. Bring the sauce to a boil, then simmer on medium low for 20-30 minutes, stirring periodically. If you want a smooth sauce, you can strain out the onions and garlic, but I like to leave them in for texture and to signal it’s HOMEMADE! 
- 2½ tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- 8 pounds St. Louis-style spareribs (3-4 racks)
- 2-2½ cups Bourbon barbecue sauce or BBQ sauce of your choice
- Pre-heat oven to 350F.
- In a small bowl, mix together salt, dry mustard, paprika, cayenne and black peppers.
- Place each rack of ribs on a double layer of foil and then rub the spices all over ribs. Wrap racks individually and divide between 2 baking sheets.
- Bake ribs until very tender but not falling apart, about 3 hours. I did this the night before, letting the ribs cool completely, and then refrigerated the ribs in the foil over night. I highly recommend refrigerating overnight because it allows the ribs to firm up and makes them easier to grill.
- Build a medium-hot fire in a charcoal grill. Baste the ribs with the Bourbon BBQ sauce and place them on the grill.
- Grill the ribs, continuing to baste with BBQ sauce and turn them frequently. I liked the ribs with a little char on them and grilled them for about 10-12 minutes.
- Serve with additional bourbon BBQ sauce for dipping.
- ½ onion, minced
- 5-6 gloves garlic, minced
- ¾ cup bourbon whiskey
- ½ teaspoon freshly ground black pepper
- 1 cup ketchup
- ½ cup tomato paste
- ⅓ cup cider vinegar
- ¼ cup Worchestershire sauce
- ⅓ cup packed brown sugar
- ½ teaspoon hot pepper sauce (I used Franks)
- In a medium sauce pan over medium heat, combine the onion, garlic, and whiskey.
- Simmer until the onions are translucent, about 10 minutes.
- Add the remaining ingredients. Bring the sauce to a boil, then simmer on medium low for 20-30 minutes, stirring periodically.
- If you want a smooth sauce, you can strain out the onions and garlic, but I like to leave them in for texture and to signal it’s HOMEMADE!
I'm a food lover, travel addict, career counselor, professor, and lawyer living in Tunisia (and sometimes Washington, DC). 
When you venture into the territory of ribs, you have to realize that you’ve moved beyond mere cooking and into religion. I hope you try again, and perhaps try some new techniques (religion). I would suggest that you take a day when you have time and forget the oven. Cook them low and slow, around 225, on the grill with wood smoke for about 5 hours. And for that rub, try making a homemade chili powder using several types of dry chilis for full flavor as the basis of the rub and then use it in the sauce as well. Add some fresh chilis, using a variety of hotter and less hot peppers. Chili peppers have an amazing range of flavors and depth from an almost chocolate-like flavor to bright and floral. Oh, and don’t wrap your ribs. You don’t need to. I just baste them with water using Rosemary branches as my brush. They’re juicy and tender, but have nice bark on them too.
Great tricks! I have a lot to learn about ribs and BBQ and I’ll have to get in touch with you for more techniques the next time I’m going venture in BBQ rib territory.