Grilled tender baby back ribs and homemade anti-inflammatory barbecue sauce recipes to brighten up your holiday
Memphis and Kansas City are known for their barbecue. But, St. Louis is also known for barbecue and some St. Louis favorites in the summer are baby back ribs and pork steaks on the grill. Here is one of our favorite St. Louis recipes that we adapted to fit an anti-inflammatory lifestyle.
Tender Baby Back Ribs
- 1 rack of baby back ribs
- ½ cup coconut palm sugar
- 2 Tbsp paprika
- 1 Tbsp chili powder
- 1 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 Tbsp garlic powder
- Remove the skin off the back of the ribs or ask your butcher to do so before you leave the store or meat market.
- Mix all powdered ingredients in a bowl to form a rub.
- Apply the rub to the ribs and let them stay overnight in the refrigerator.
- Grill the ribs on indirect heat for about an hour or until the temperature reaches 155°F.
- Remove the ribs from the grill and drizzle barbecue sauce (recipe above) over the top of them.
- Wrap the ribs individually in aluminum foil and put in oven at 225 - 250°F for another 45 minutes, until the meat tenderizes in the oven and comes right off the bone.
- Serve hot with additional barbecue sauce for dipping!
- Prepare meat by trimming away any excess fat.
- If grilling ribs or pork steaks, cook meat slowly on low heat. The best things take time. The meat could be cooked in 1-2 hours, but it would be ideal to slow-cook it for 2-4 hours.
- Meat is done when it reaches an internal temperature of 150 degrees for pork and 165 for poultry.
This is my favorite homemade anti-inflammatory barbecue sauce recipe. I have made it so many times that I don’t always follow a recipe. Even with a little variation, it always turns out delicious. Many people like the convenience of prepackaged sauces; however, they are not only inferior in taste, but are also full of a wide variety of chemicals, additives, preservatives, and excess sugar and salt. Don’t be intimidated. Make your own, and taste the difference.
Anti-Inflammatory Barbecue Sauce Recipe
- 4 cups of tomato sauce
- ½ cup apple cider vinegar
- ¼ cup dry sherry
- ¼ cup mustard
- ½ Tbsp mustard seed
- 1 Tbsp freshly ground pepper
- 1 Tbsp paprika
- 1 Tbsp onion powder
- 4 cloves fresh garlic
- 1 tsp cayenne
- 4 sprigs of fresh thyme
- honey to taste
- salt to taste
- 1 Tbsp molasses optional
- Combine all ingredients in a sauce pan, excluding the sherry.
- Adjust the amounts to personal taste and bring to a boil.
- Once boiling, add the sherry (this helps to keep the flavor).
- Simmer for at least 1 hour.
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If you’re interested in an anti-inflammatory lifestyle and more recipes like these, check out The Official Anti-Inflammatory Diet Masterclass. Or email us at email@example.com for more information.