Some say after Memorial Day it’s OK to wear white, well around our house, it’s time to BBQ! Cookouts are a summertime family tradition and I’m always on the hunt for new ways to put a twist on old favorites! When I asked the Executives Chef at the Portola Hotel & Spa, Jason Giles for some help, he shared his go-to BBQ Ribs recipe and trust me – you may have to double or even triple this one, because you just can’t get enough of this mouthwatering treat!
Tender, Fall-Off-The-Bone St. Louis Ribs
- 1 package (3 racks) trimmed St. Louis Pork Ribs
- 5 tablespoons Kosher Salt
- 4 tablespoons Fresh Cracked Black Pepper
- 1 tablespoon Crushed Red Chili Flakes
- 2 teaspoons Garlic Powder (roasted if you can find it)
- 3 tablespoons Onion Flakes
- 1 tablespoon Herbs de Provence
- 2 cups of your favorite BBQ sauce
- Aluminum Foil
- Sheet Pan
- Pastry Brush
- A HUGE Stack of Napkins
- Pre heat your oven to 300 degrees.
- Mix the spices together in a small bowl, set aside. Prepare the ribs by patting them dry, then season generously with the spice mix. Tear off a sheet of foil that is 2 ½ times the length of the ribs and place it on the sheet pan. Put your seasoned ribs on the foil sheet and fold it over creating a pocket with the ribs inside. Fold the edges over to create a tight seal.
- Bake in the oven for 2 hours. This will cook the ribs and keep them super tender. Once the two hours are up, take the ribs out of the oven and let the pillow of ribs rest on the counter for about 30 minute to one hour.
- When you are ready to eat, heat the BBQ and get your BBQ sauce ready. Remove the ribs from the foil pouch and put them on the grill. I recommend medium to low heat. Baste with your sauce, turning often allowing the sauce to caramelize onto the meat.
Get your stack of napkins ready and dig in. Have fun, be safe and enjoy the great outdoors!