Baked St. Louis-Style Ribs

Ingredients · for 6 (scales to your household)

• 1 tablespoon Salt $0.04
• 1 tablespoon Black pepper $0.18
• 1 tablespoon Paprika $0.38
• 2 teaspoons Brown sugar $0.04
• 2 teaspoons Garlic powder $0.27
• 2 teaspoons Onion powder $0.27
• 1 teaspoon Chili powder $0.12
• 5 pounds St. Louis-style spare ribs (1 rack) $27.22
• 1 1/2 cups Tomato puree $3.00
• 1/4 cup Distilled white vinegar $0.03
• 3 tablespoons Corn syrup $0.40
• 2 tablespoons Brown sugar $0.11
• 1 tablespoon Worcestershire sauce $0.26
• 1 tablespoon Molasses $0.16
• 1 tablespoon Orange juice $0.05
• 1 teaspoon Hot sauce $0.21
• 2 Anchovies $0.96
• 1/2 teaspoon Garlic powder $0.07
• 1/2 teaspoon Onion powder $0.07
• 1/4 teaspoon Salt $0.00
• 1/4 teaspoon Black pepper $0.02
• 1/4 teaspoon Ground cloves $0.08

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. To start the ribs, preheat the oven to 250 F.
2. In a bowl, add the salt, pepper, paprika, brown sugar, garlic powder, onion powder, and chili powder. Whisk the spices together.
3. Rub the ribs with the spice mixture, making sure the top side is completely coated.
4. Wrap the ribs in foil and place on a baking sheet. Bake for 2 to 2 ½ hours.
5. Meanwhile, start the barbecue sauce by adding all the sauce ingredients to a saucepan over medium heat.
6. Simmer the sauce for 10 to 15 minutes, or until thick, and set aside.
7. Once the ribs are done cooking, remove them from the oven and peel back the foil on the top.
8. Use a basting brush to brush the top of the ribs with barbecue sauce.
9. Cover the ribs again with foil and bake for an additional 1 hour, or until tender.
10. Unwrap the ribs and bake for 1 more hour, or until the sauce is caramelized.
11. Serve with extra barbecue sauce on the side.