Ingredients:
3 1/2 slab St.
Louis ribs, thawed
2 cups water
2 cups liquid smoke
flavoring
***Sauce:***
1/4 cup chicken stock
2
cups ketchup
1 teaspoon maple or Cane syrup
1/3 teaspoon garlic
powder
1/4 teaspoon black pepper
2 1/2 tablespoons Wesson oil
1
3/4 teaspoon liquid smoke
1 teaspoon French's mild yellow mustard
1
1/4 tablespoon dark brown sugar
1 1/2 tablespoon Worcestershire
sauce
1 bay leaf
3 tablespoons white vinegar
3 tablespoons orange
juice
Directions:
In a large
container, mix water and liquid smoke. Place thawed rib racks into this
marinade for 15 minutes. Place ribs in roasting pan and cover with
aluminum foil. Bake at 375 degrees in a convection oven for 2 hours or in
a conventional oven for 3 hours, or until fully cooked and just tender.
Remove from oven and allow ribs to cool at room temperature -- no more
than 30 minutes. At this point you can cover, label, date and place in the
refrigerator for cooking later.
For the barbecue sauce, place
chicken stock, ketchup, maple syrup, garlic powder, black pepper, salad
oil, liquid smoke, yellow mustard, brown sugar, Worcestershire sauce and
bay leaf in a large stockpot and bring to a boil. Add white vinegar and
orange juice and simmer for another 5 minutes. Don't over boil because the
orange juice and vinegar will make the sauce bitter. Remove and discard
the bay leaf after the cooking process.
Place cooked ribs on the
grill, bone side down, and then turn them over to grill the meat. Turn
bone side up and brush with the barbecue sauce. When hot, remove from the
grill. Brush with additional sauce before serving.
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