Big barbecue weekend coming up, and so Henry’s in Delray Beach is featuring all-American plates like Fried chicken, with mashed potatoes and gravy, slaw and mac n’ cheese; Chicken pot pie, and St. Louis-style BBQ ribs, corn on the cob, sweet potato fries and cornbread. ($23.95 in the restaurant for the ribs).
In case you want to cook your own, the chef shared the recipe for the St. Louis-style ribs – and the rubs and sauces that make them so tasty.
Rain or shine, these work – they’re cooked in an oven after being started on a grill. This produces four large whole slabs of St. Louis spares, 10-14 servings of ribs.
Henry’s St. Louis-style BBQ ribs
4 large slabs St. Louis-style ribs
2 cups Rib rub (recipe below)
5 cups barbecue sauce and extra for serving (recipe below)
Remove flap from back of ribs or have butcher do it. Season ribs on both sides liberally with rib rub – about 1/4 cup each side. Place ribs on a baking sheet and let sit for up to 1 hour before cooking. Place ribs over a hot-fire grill, searing outsides; turning occasionally, taking care not to burn. Cook for about 15 minutes; remove to a large pan.
Place the ribs in a roasting pan deep enough to hold the ribs lengthwise. Pour barbecue sauce over all and add enough water to just cover ribs . Cover with foil and bake for 2 to 2-1/2 hours at 350 degrees or until ribs are fork tender.
Makes 4 full slabs of ribs; 10-14 servings.
- 1/2 cup paprika
- 1/2 cup kosher salt
- 1/2 cup garlic powder
- 6 tablespoons onion powder
- 1/4 cup chili powder
- 1 tablespoon ground black pepper
- 1 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/4 cup brown sugar
Combine all ingredients in a mixing bowl; transfer to a sprinkling jar with lid, if desired. Store in airtight container in the pantry.
Henry’s Barbecue Sauce
- 1/2 cup vegetable oil
- 1 ancho chili, peeled, seeded
- 4 teaspoons bacon drippings
- 1 small onion, diced small
- 1 tablespoon chopped garlic
- 1/4 cup Jack Daniels
- 2-1/2 cups ketchup
- 3 -1/4 tablespoons molasses
- 1-1/2 tablespoons yellow mustard
- 3-1/4 tablespoons cider vinegar
- 1/2 tablespoon espresso powder
- 3/4 cup beer
- 1/4 cup brown sugar
- 2-1/8 tablespoon Worchestershire sauce
- 1/2 tablespoon kosher salt
- 2 cups chicken stock
In a heavy bottom saucepan, heat the vegetable oil until shimmering, add the ancho chili and quickly fry (45 seconds).
Remove the chili and cover with hot water; soak until soft and puree until smooth. In the same pan add the bacon fat and saute the onions until translucent, add the garlic, sweat 2 minutes. Remove pan from burner and add Jack Daniels, return to the burner and flame off the alcohol. Add the remainder of the ingredients and simmer on low heat, stirring frequently for 45 minutes until the sauce has a deep color.
Puree with a handheld blender until smooth.
Use immediately or store in a sealed jar in the refrigerator.
Makes about 6-1/2 cups.
Note: Extra rib rub will keep in a sealed jar in the pantry for 1 month. Extra unused barbecue sauce should be refrigerated in a sealed jar or container; discard any that has come in contact with utensils used for applying to meat. Use a clean spoon or pour sauce from jar to avoid cross contamination.