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St. Louis Ribs w/ Marukan BBQ Sauce

Posted by Blue Lieberman on


  • 1 Rack St. Louis Pork Ribs

  • 2 cups Marukan Organic Rice Vinegar

  • 3 Tbs Ketchup

  • 2 Tbs Paprika

  • 2 Tbs Brown sugar

  • 4 Tsp Kosher Salt

  • 3 Tbs Tabañero Hot Sauce

  • 1 Tsp Cayenne Pepper

  • 2 Tsp Fresh Ground Black Pepper


  1. Heat oven to 500 degrees

  2. Dry pork ribs off and roast in a hotel pan for 30 minutes to brown, flip the ribs halfway through

  3. Combine all ingredients for barbecue sauce and bring to a boil over medium heat, stir and reduce heat to low. Cook for 25 minutes, stirring until sauce like consistency.

  4. Reduce the oven to 350 degrees and add chicken stock and one cup of the Marina Vinegar BBQ sauce to the ribs. Cover and roast for 1 and a half hours until tender. Once the internal temp hits 145 degree Fahrenheit let them rest for 3-5 min. Then they're ready!

  5. Remove ribs and glaze with the extra sauce.


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