Beefer Sticky Berry-Cherry Saint Louis-Style Ribs

Ingredients Rub:

2 (2.5 lbs) slabs St Louis Ribs
2 tablespoons smoked sweet paprika
1/4 cup brown sugar
1 tablespoon Chinese 5-spice
1 tablespoon ground coriander
1 tablespoon granulated garlic
1/2 tablespoon black pepper
2 teaspoons salt
1 teaspoon dry mustard
1 tablespoon canola oil

Sticky Berry-Cherry BBQ Sauce*:

or use of course BBQ sauce of your choice*
1 cup Memphis style bottled BBQ sauce
1/4 cup cherry jam (or 1/2 cup of either jam)
1/4 cup raspberry jam or orange marmalade
2 tablespoons lime juice

STEP 1

Remove silver-skin, membrane, and excess fat from ribs; set aside. Cut each slab into halves.

STEP 2

Combine rub mixture: paprika, brown sugar, 5-spice, coriander, garlic, black pepper, salt, and mustard. Rub the mix onto the ribs, coating both racks completely. Transfer the rib racks to 2 large vacuum-seal bags or resealable sous vide safe plastic bags, and seal shut. Set water bath for 155°F, immerse ribs, and cook for 24 hours, making sure bag stays totally immersed.

STEP 3

After 24 hours, remove pork from marinade, reserve the pork juices. Pat the ribs dry on both sides. Brush ribs with canola oil:

STEP 4

In a small saucepan, combine BBQ sauce, jam, lime juice, and 1/4 cup pork juice. Bring the sauce to a boil, and simmer 2 minutes. Add extra pork juice if a thinner sauce is desired. Set BBQ sauce aside with grill brush.

TIP 1 If you prefer, use your favorite bottled or homemade BBQ sauce, and follow the grilling steps below.

STEP 5

Heat Beefer grill on HIGH heat for 10-minutes. Place drip tray on bottom the Beefer to catch pork drippings.

TIP 2 Pork ribs can put off a lot of smoke due to the fat content. Using the Beefer outdoors is highly suggested for this recipe.

STEP 6

Position rack on the 3rd shelf. Place one (1/2 slab), meaty side up, on a grill grate with thinnest end toward you:

STEP 6

Grill for 45 seconds, turn thin end towards back of Beefer Original and grill 30 seconds:

Heat Beefer grill on HIGH heat for 10-minutes. Place drip tray on bottom the Beefer to catch pork drippings.

TIP 2 Pork ribs can put off a lot of smoke due to the fat content. Using the Beefer outdoors is highly suggested for this recipe.

Left: Turn ribs over and repeat the same grilling steps as meaty side:

Transfer to outside of Beefer. Repeat grilling steps with remaining ribs.

TIP 3 If ribs are extra thick position the grill grate on the 4th rack to prevent burning.

STEP 7

Working with one (1/2 slab) at a time, brush the meaty side of the rib with BBQ sauce, and cook on the 5th rack of the Beefer infrared grill or until sauce has caramelized:

STEP 6

Turn ribs over, brush with BBQ sauce, and cook for 20 more seconds. Transfer to a serving plate. Repeat brushing on sauce and grilling steps until all ribs are generously coated with caramelized BBQ sauce: