St. Louis Style Ribs With Cherry Coke BBQ Sauce, Secret Revealed For AMAZING Flavor

The secret to a fully flavored bbq sauce isn’t from chucking everything in a pot and simmering for an hour. It comes from what you do to the ingredients, the cherries specifically that MAKES the difference. The link to my homemade cherry coke bbq sauce explains it all. You can see how to make fermented cherries, which is used in the bbq sauce too!

Ingredients:

1 rack St Louis style ribs

2 c cherry coke bbq sauce, divided in half

2 c beef stock

1 head garlic

3 carrots

1 yellow sweet onion

1/8 cup smoked paprika seasoned salt

Freshly cracked black pepper to taste

Tools needed:

Baking dish

Cutting board

Sharp knife

Foil

Measuring cups and

Oven

Baking sheet

Parchment paper

How to make it:

Season the ribs on both sides. For best results, wrap tightly in plastic wrap and refrigerate overnight.

Set oven to broil. Place ribs on parchment lined baking sheet. Place in the oven and broil each side for 8-10 minutes. Keep an eye on the ribs after the 5 minute mark so they don’t burn as it happened quickly. Once both sides are brown, pull from the oven.

Turn oven temperature down to 275 Fahrenheit.

Quarter the head of garlic, rough chop carrots and onions. I don't peel the veg for this as it’s just for the purpose of having a place for the ribs to sit on as they bake.

Mix the 1 c bbq sauce with the 2 c beef stock and pour into the baking dish.

Cover the ribs with foil and bake for 2 hours.

Remove the foil, cover the top of the ribs with last 1 c of the bbq sauce and bake an additional 50-60 minutes to caramelize the bbq sauce on the ribs. Check the ribs around the 45 minute mark to ensure they're not burning.

Pull ribs from oven, carefully place on a plate and let rest for 10 minutes before serving. Serve with a dish of bbq sauce on the side. Goes great with roasted corn on the cob, baked potatoes, pasta salad etc. Try out my pasta salad with spicy pesto!

Enjoy

Logan