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Smoked St Louis Cut Pork Ribs with Zinfandel BBQ Sauce

Posted on 20 Aug, 2019 - By

Suggested Wine – Pair these barbecued ribs with a smoky, bold Washington state Syrah.

Smoked St Louis Cut Pork Ribs with Zinfandel BBQ Sauce

Servings: 6 to 8

Cook time: 7 hours 15 minutes total time

Prep time: 2 hours active time

Ingredients:

  • Ribs

  • 1 cup / packed light brown sugar
  • 1 tablespoon / freshly ground black pepper
  • 1 1/2 teaspoons / chile powder
  • 1 1/2 teaspoons / cinnamon
  • 1 1/2 teaspoons / ground cumin
  • 1 1/2 teaspoons / ground dark-roast coffee
  • Kosher salt
  • 2 racks / St. Louis–cut pork ribs (6 pounds) membranes removed from the underside of each rack
  • 7 cups / oak chips soaked in water for 1 hour and drained

  • Zinfandel BBQ Sauce

  • 2 tablespoons / olive oil
  • 1/2 cup / chopped green onions
  • 2 cups / red Zinfandel wine
  • 2 cups / ketchup
  • 1 cup / soy sauce
  • 1/2 cup / Dijon mustard
  • 1/4 cup / brown sugar
  • 1/4 cup / chopped fresh parsley

Instructions:

  1. For the Ribs

    In a medium bowl, whisk the sugar with the pepper, chile powder, cinnamon, cumin, coffee and 1/3 cup of salt. Season the ribs all over with salt, then rub both racks with 1 cup of the spice mix.
  2. Light a medium size hardwood charcoal fire and set up the grill for indirect cooking; you’ll need to replenish the coals periodically to maintain the heat. Close the grill and, using the air vents to control the fire, bring the internal temperature to 250°.
  3. Scatter 2 cups of the oak chips over the hot coals. Set the ribs meat side up on the grill opposite the coals. Close the grill and smoke the ribs at 250° to 275° for 2 hours, adding coals as necessary to maintain the heat; add another 2 cups of the oak chips to the hot coals after the first hour.
  4. Transfer the ribs to a baking sheet. Layer two 36-inch sheets of heavy-duty foil on a work surface and set a rack of ribs in the center, meat side up; wrap tightly in the foil. Repeat with 2 more layers of foil and the remaining rack of ribs. Set the rib packets meat side up on the grill opposite the coals. Close the grill and cook the ribs at 250° to 275° for 2 hours longer, adding coals as necessary to maintain the heat.
  5. Transfer the rib packets to a baking sheet, then unwrap the ribs, discarding the foil. Scatter 2 cups of the oak chips over the hot coals. Return the ribs meat side up to the grill opposite the coals. Close the grill and smoke the ribs at 250° to 275° until very tender, 1 hour. Add coals as necessary to maintain the heat and scatter the remaining 1 cup of oak chips on the hot coals halfway through smoking.
  6. Transfer the ribs to a carving board and let rest for 15 minutes. Cut into sections and serve.

  7. For the Zinfandel BBQ Sauce

    Heat the olive oil in a saucepan over medium heat, and cook and stir the green onions about 5 minutes, until tender. Pour in the wine, and cook until reduced by about 1/2.
  8. Mix the ketchup, soy sauce, mustard, and brown sugar into the saucepan with the wine. Reduce heat, and simmer 30 minutes, until thickened and well blended. Remove from heat, and mix in the parsley. Refrigerate until ready to serve.