Preheat oven 325F
1 nice lean slab of St. louis style ribs (have butcher split them down the middle)
Dry Rub: 1 tsp kosher salt 1/2 tsp ground black pepper (medium grind works best) 1/2 tsp 'five spice' Chinese seasoning 1/2 tsp dry mustard powder 1/2 tsp cayenne pepper
Chinese barbecue sauce of choice
Combine dry rub ingredients and rub all over both sides of ribs. Don't be afraid to be generous with the seasoning. There is enough for about 2 whole slabs (4 halves).
Roast in a 325F oven for 1 1/2 hours.
Remove from oven and increase temperature to 400F.
Brush BBQ sauce of choice on bottom side of ribs and return to oven bottom side up. Roast 10 minutes.
Remove from oven and brush sauce on top side of ribs. Return to oven top side up. Roast ten minutes.
Keep an eye on them so they don't burn. If you want more sauce, add more and return to oven just a few minutes. Don't burn the sauce.
Let cool for 15 minutes before cutting.
Enjoy!
1 nice lean slab of St. louis style ribs (have butcher split them down the middle)
Dry Rub: 1 tsp kosher salt 1/2 tsp ground black pepper (medium grind works best) 1/2 tsp 'five spice' Chinese seasoning 1/2 tsp dry mustard powder 1/2 tsp cayenne pepper
Chinese barbecue sauce of choice
Combine dry rub ingredients and rub all over both sides of ribs. Don't be afraid to be generous with the seasoning. There is enough for about 2 whole slabs (4 halves).
Roast in a 325F oven for 1 1/2 hours.
Remove from oven and increase temperature to 400F.
Brush BBQ sauce of choice on bottom side of ribs and return to oven bottom side up. Roast 10 minutes.
Remove from oven and brush sauce on top side of ribs. Return to oven top side up. Roast ten minutes.
Keep an eye on them so they don't burn. If you want more sauce, add more and return to oven just a few minutes. Don't burn the sauce.
Let cool for 15 minutes before cutting.
Enjoy!
