Sticky St. Louis Ribs Recipe

In a bowl whisk together brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, dry mustard and cayenne until evenly combined.

Preheat oven to 275°F (135°C) or prepare smoker/grill for indirect cooking at 250–275°F if smoking. If using a grill, set up a two-zone fire.

Remove membrane from the bone side of the ribs: slide a knife under the membrane at one end, lift and loosen, then grab with a paper towel and pull it off.

Pat ribs dry with paper towels. Rub a thin layer of yellow mustard evenly over both sides of the racks to act as a binder.

Generously apply the dry rub onto both sides of the ribs, pressing it into the meat. Let sit at room temperature 20–30 minutes or refrigerate up to overnight for deeper flavor (bring to room temp before cooking).

Place ribs bone-side down on a baking sheet or in a shallow roasting pan. If using an oven, tent loosely with foil. If using a smoker, place ribs bone-side down directly on the grate.

Cook ribs low and slow: in the oven or smoker, cook for approximately 2.5–3 hours until meat pulls back from the bones about 1/4–1/2 inch and is tender but not falling apart. If using a spritz, combine apple cider vinegar and water in a spray bottle and spritz the ribs every 30–45 minutes after the first hour to maintain moisture and add flavor.

For a more tender, fall-off-the-bone result, wrap each rack tightly in aluminum foil (add a tablespoon of butter and 1–2 tbs of apple cider vinegar inside each packet) after 2–2.5 hours and continue cooking another 45–60 minutes. Unwrap and continue to finish uncovered 10–15 minutes to firm the glaze.

While ribs cook, make the bourbon BBQ sauce: melt butter in a medium saucepan over medium heat. Add chopped onion and cook 4–5 minutes until softened.

Add minced garlic and cook 30 seconds until fragrant. Carefully add bourbon and simmer 2 minutes to reduce slightly and burn off some alcohol (stand back when adding alcohol to hot pan).

Stir in ketchup, apple cider vinegar, molasses, brown sugar, Worcestershire, Dijon, hot sauce, salt and pepper. Bring to a gentle simmer, reduce heat to low and cook 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning or sweetness. Remove from heat and keep warm.

While ribs finish, roast the peppers: preheat broiler or a hot grill. Toss whole red bell peppers and optional jalapeño/poblano with olive oil and place on a sheet pan under the broiler or directly on the grill. Roast until skins are blackened and blistered, turning to char evenly, about 8–12 minutes total.

Transfer peppers to a bowl and cover with plastic wrap or a lid to steam 10 minutes (this loosens skins). Peel off skins, remove stems and seeds, and slice into strips. Set aside.

Make quick pickled onions at least 30 minutes before serving (can be made a day ahead): combine apple cider vinegar, water, sugar, kosher salt and peppercorns in a small saucepan and bring to a simmer until sugar dissolves. Remove from heat.

Place thinly sliced red onion in a jar or bowl and pour the hot brine over the onions. Let cool to room temperature, then refrigerate. Onions will be bright and tangy in 30 minutes and better after a few hours.

When ribs are tender and unwrapped (if wrapped), increase oven or grill heat to 375–400°F (190–200°C) or prepare for direct medium-high heat on the grill to caramelize the sauce.

Combine 2 tablespoons honey and 1 tablespoon butter into the warmed bourbon BBQ sauce and stir to combine. Brush a generous layer of the sauce onto both sides of each rack.

Place ribs back on the grill over direct heat or in the oven uncovered and cook 6–10 minutes, flipping and basting once, until the sauce is sticky and caramelized but not burned. Watch carefully and move if it begins to char too quickly.

Remove ribs and let rest 5–10 minutes. Slice between bones to separate into individual ribs.

Arrange ribs on a platter, top with roasted pepper strips and a handful of pickled red onions. Spoon any remaining bourbon BBQ sauce over the ribs and sprinkle with chopped parsley.