Roasted St. Louis Cut Ribs With Fried Plantains

4 servings
Total Time 3 hours


For the Roasted St. Louis Cut Ribs

  • 8 lb St. Louis cut ribs
  • 2 tbsp Granulated garlic
  • 2 tbsp Lawry's seasoned salt
  • 1 tbsp Coarse ground black pepper
  • 3 tbsp Brown sugar
  • 3 cup Beer
  • ½ cup Molasses
  • ¼ cup Apple cider vinegar

For the Kansas City BBQ Sauce

  • 1 cup tomato paste
  • ¼ cup Ketchup
  • ¼ cup Molasses
  • ¼ cup Crystals Hot Sauce
  • ¼ cup A1 Steak sauce
  • ¼ cup Brown sugar
  • 2 tbsp Coleman's dry mustard
  • ¼ cup Worcestershire sauce
  • ½ cup Apple cider vinegar


For the Roasted St. Louis Cut Ribs

  • Preheat oven to 400°F
  • Combine all spices and brown sugar.
  • Season ribs with seasoning blend.
  • Place ribs on baking sheet lined with roasting rack.
  • Bake for 45 min and cook until deep brown color.
  • Remove from oven.
  • Combine beer, molasses and vinegar.
  • Place ribs in foil.
  • Pour molasses beer mixture over ribs.
  • Wrap in ribs in foil.
  • Reduce heat of oven to 225°F.
  • Bake ribs for additional 2 hours.

For the Kansas City BBQ Sauce

  • Combine all ingredients in medium pot.
  • Mix well.
  • Bring to a simmer.
  • Cook for 20 minutes slow on low heat.

For the Big Banana Ripe Plantain Slices

  • Preheat deep fryer to 350°F degrees.
  • Fry sweet plantains until medium brown color. 3-4 minutes.
  • Drain sweet plantains and hold warm.

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