St. Louis Ribs with Smoked Onion BBQ Sauce | Pork Recipes | Weber Grills (2024)

the Ingredients

Special Equipment

Instructions

Move quickly when basting and repositioning these ribs so the lid goesback on the grill before too much heat is lost. When the ribs are done,a toothpick should slide through the meat as smoothly as poking a ripebanana through the peel: a little resistance at first, then an easy slide.

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• If using wood chips, soak them in water for at least 30 minutes (no need to soak wood chunks).

  If using wood chips, soak them in water for at least 30 minutes (no need to soak wood chunks).

• Prepare the grill for indirect cooking over very low heat (225° to 275°F).

• In a small bowl stir together all the rub ingredients.

• Place the racks, bone side up, on a cutting board. If the racks still have the membrane attached, remove it: Using a dull knife, slide the tip under the membrane covering the back of each rack. Lift and loosen the membrane until you can pry it up, then grab a corner of it with a paper towel and pull it off.

• Season the racks on both sides with the rub, rubbing more of the mixture into the meaty side of each rack. In a medium bowl whisk together all the mop ingredients until the sugar dissolves.

• Add four wood chunks or drain and add four handfuls of wood chips to the grill, following manufacturer's instructions, and close the lid. When the wood begins to smoke, cook the onion halves and the sparerib racks, meaty side up, over indirect very low heat, with the lid closed, for 1½ hours.

  Cook the onion halves and the sparerib racks, meaty side up, above foil pan, over very low heat, with the lid closed, for 1½ hours.

• Using long tongs, transfer the onion halves to a cutting board. Check the racks at this point and, if the surface is starting to look dry, transfer them to a baking sheet to brush with the apple cider mop.

• After brushing both sides of each rack with the mop, add the remaining two wood chunks or drain and add the remaining wood chips to the grill. Cook the racks for 1½ to 3 hours longer. After each hour, brush each rack quickly with the mop, then rotate the position of each rack so they cook evenly. Keep the temperature of the grill between 225° to 275°F.

  After brushing both sides of each rack with the mop, continue cooking the racks for 1½ to 3 hours longer. After each hour, brush each rack quickly with the mop, then rotate the position of each rack so they cook evenly.

• While the ribs are cooking, peeland mince the smoked onion. Heat the oil in a mediumsaucepan over medium heat on thestove. Add the onion and cook, stirringoccasionally, until very soft andgolden brown, 5 to 10 minutes. Addthe garlic and cook for 30 seconds,stirring frequently.

  Related Grill Skills

  Mincing Garlic

• Stir in the ketchup, vinegar, sugar,Worcestershire sauce, chili powder,and paprika. Reduce the heat to lowand simmer, stirring frequently, untilthe sauce is thickened and reducedto about 2 cups, about 5 minutes.

• The ribs are done when the meathas shrunk back from the bones byat least ½ inch and you can easilyslide a skewer through the meatbetween the bones. Another goodtest is to lift a rack by picking upone end with tongs. If the rackbends in the middle and the meattears easily, the ribs are ready.Discard any remaining mop.

  Related Grill Skills

  Checking for Doneness

• When the ribs are ready, brushboth sides of each rack generouslywith the onion sauce. Close the lidand continue to cook over indirectvery low heat for 10 to 20 minutes.

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  When the ribs are ready, brush both sides of each rack generously with the onion sauce. Close the lid and continue to cook, above foil pan, over very low heat for 10 to 20 minutes.

• Transfer the racks to a cuttingboard. Let rest for 5 to 10 minutes.Cut between the bones into individualribs. Serve warm with theremaining sauce on the side.