Dry-rub ribs with an Asian-style Teriyaki glaze. (Image by Ron Flaviano)
ST. LOUIS-STYLE DRY-RUB RIBS (RECIPE BY MITCH LYNCH)
1 rack St. Louis-style ribs
2 tablespoons garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt
2 tablespoons anise seed (anise extract can be substituted)
2 teaspoons chili powder
1 teaspoon paprika
Lay ribs on a generous section of aluminum foil.
Mix together dry-rub ingredients in a small bowl.
Rub both sides of the ribs with the dry-rub mixture.
Be sure to use an ample amount of foil when wrapping the ribs during the rub phase. You will later be able to take the ribs directly from the refrigerator to the oven for roasting.
Let the ribs sit in the refrigerator overnight.
Place the wrapped ribs into an oven set to 275 degrees. Bake for 2 1/2 hours.
Reduce temperature to 225 degrees. Cook for another 2 to 3 hours for ribs that fall off the bone.
For the glaze, you can use your favorite barbecue sauce. I’d also recommend an Asian-style glazing. Mix a Teriyaki bean sauce with equal parts barbecue sauce. This Asian-style barbecue is delicious and can be garnished with scallions and sesame seeds.
ABOUT MITCH LYNCH – New Jersey native Mitch Lynch has impressive kitchen credentials. While earning a chef’s apprenticeship at the Breakers Hotel in Palm Beach, Fla., Mitch studied under classically trained European chefs. During this American Culinary Federation apprenticeship, he learned the cooking styles of many different countries. Mitch and his wife, Patricia Tinkler, own Friends Specialty in downtown Youngstown and operate Friends Specialty at the Garden Cafe, which features a locally sourced, locally produced, made-from-scratch menu. The restaurant is located at the Davis Center at Fellows Riverside Gardens in Youngstown.
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