Saugatuck Summer

All of a sudden it's July, which means that I'm spending a lot of time on the West side of Michigan in Saugatuck. And the summer doesn't officially start here until I've made my St. Louis Style BBQ Spare Ribs. Here's the recipe, so that while I get to enjoy the lake, cool breeze and stunning sunsets at least you get to have some tasty 'cue. (St. Louis style are spare ribs that have the tips cut off of the rib rack to make for a more rectangular shape and easier cooking).

Kirk's Ginger BBQ Glazed St. Louis Style Spare Ribs

Serves 8

Pork Spare Ribs, Preferably St. Louis-Style 3 Slabs
Favorite Spice Rub ½ Cup
Water or Stock 6 cups

BBQ Sauce: 4+ Cups

Open Pit BBQ Sauce 1 / 14 oz. containter
Soy Sauce ½ Cup
Brown Sugar 1 Cup
Ginger, Peeled/Pureed ½ Cup
Garlic, Minced 3 Tablespoons
Horseradish 3 Tablespoons

Preparation Procedure- Preheat oven to 300˚.
In a large roasting pan place spare ribs, coat with spice rub and surround with water or stock. Cover with parchment and foil. Bake for 2 ½ to 3 hours. Remove from pan, reserve drippings for another use, and allow to cool. Raise temperature on oven to 400˚. Preheat grill to high, when ribs are cool and firm enough to handle place on grill. Cook for 10 per side until the meat caramelizes. Glaze with sauce and cook additional 5 minutes, keeping an eye on the meat so it doesn’t burn. Finish in oven for additional 5 to 10 minutes until sauce glazes meat.

For BBQ sauce, mix ingredients thoroughly and refrigerate. Keeps for up to two weeks.