Ingredients:
1/2 Cup Olive Oil
3 Each Sweet Onion (finely chopped)
6 Tbsp. Garlic (approximately 10 cloves, chopped)
5 Tsp. Oregano (chopped)
5 Tsp. Black Pepper
3 Tsp. Paprika
3 Tsp. Cayenne
3 Tsp. Crushed Red Pepper
3 Cups Ketchup
3 Cups Honey
2 Cups Dijon Mustard
2 1/4 Cups White Vinegar
1 Cup Beef Stock
8 Oz. Brown Sugar
2 Slab St. Louis Style Spare Ribs (4 # average)
Method
of Preparation:
Prepare the sauce first. Sauté onion and garlic in olive oil. Add oregano, black pepper, paprika, cayenne, and crushed red pepper. Add ketchup and mustard. Cook until slightly thickened. |
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Add vinegar and beef stock. Puree sauce. Cook for approximately 15 minutes. Place ribs in roasting pan, presentation side down. Pour sauce over top. Wrap pan tightly with aluminum foil. Cook at 350° for approximately 2.5 hours. (Note: Ribs are done when they fall off the bone.) Reduce sauce to your desired consistency.
Presentation:
On a presentation plate, place rib in the center. Spoon some sauce on top of the rib. Place some mixed greens on the side. Serve.
Serves: 4
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