St. Louis Ribs with a twist (Glazed with Sweet Tea And Apple Cider Vinegar)

I’ve always been a pretty big fan of baby back ribs and I enjoy trying new things. I love doing the low and slow cooks. It’s a lot like Christmas, kind of like unwrapping presents to see what you end up with. All that preparation and then finally getting to reap the rewards.

 Honestly, the rub on this particular recipe would be perfectly fine if “dry” ribs are more your speed.

Ingredients

• 2 racks(s) St Louis Ribs
• 4 tablespoon(s) Dijon Mustard
• 4 tablespoon(s) Molasses
• 4 tablespoon(s) Brown Sugar
• 2 tablespoon(s) Sweet Tea
• 4 tablespoon(s) Apple Cider Vinegar

RUB

• 4 tablespoon(s) Turbinado Sugar
• 4 tablespoon(s) Paprika
• 2 tablespoon(s) Garlic Powder
• 2 tablespoon(s) Onion Powder
• 2 tablespoon(s) Black Pepper
• 4 tablespoon(s) Kosher Salt
• 2 tablespoon(s) Cumin
• 2 tablespoon(s) Ancho Chili Powder
• 1 tablespoon(s) Mustard Powder
• 2 tablespoon(s) Cayenne Pepper
• 1 tablespoon(s) Cinnamon, ground

SAUCE

• Rib Rack Original BBQ Sauce

Directions

1. Remove the Silverskin from the back side of the ribs, using a paper towel to help pull it from the back of the ribs
2. Combine the ingredients for the rub and mix well
3. Rub both sides of the ribs with the molasses and mustard, then generously apply the rub to both sides of the meat
4. Sprinkle 2 tablespoons of brown sugar on top of the rub on the meaty side of the ribs and allow to marinate in the fridge for 24 hours
5. Preheat Recteq to 225 degrees and place the ribs for 2 – 2.5 hours
6. After the 2 hours wrap the ribs in aluminum foil with the apple cider vinegar and sweet tea, and allow to cook for 90 minutes
7. To prepare the BBQ sauce, add all ingredients to a sauce pot and allow it to simmer for a few minutes
8. Once the ribs are tender remove from foil wrap and glaze with the BBQ sauce. Rest for about 60 minutes until the desired texture is reached

Download the printable recipe below