Brian Lagerstrom

I Fixed Your Dad's Rib Recipe

"Dad Ribs" are the nostalgic backyard BBQ ribs I grew up with. This recipe keeps everything that makes them great while fixing the technical issues and giving them the upgrade they deserve. The result is tender, juicy meat lacquered with a sticky-sweet homemade BBQ sauce. ▶️WATCH NEXT: Potato Salad 3 Ways: https://youtu.be/Xl0TTag8Gks?si=rziHPcMvbRmKrMcP&t=16 Ultimate BBQ Sides: https://youtu.be/yNIr-Q4wcL4?si=8VJMs2zWir2swGLk ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📝 DETAILED RECIPES ON MY BLOG: https://brianlagerstrom.com/recipes 🔪MY GEAR: WIRE RACK (for dry brine): https://amzn.to/3SvesnD HALF SHEET PAN: https://amzn.to/432iNk1 SAUCE PAN: https://amzn.to/3SqOOAx TONGS: https://amzn.to/4wh5N74 BOX GRATER: https://amzn.to/4vsLAuM BASTING BRUSH: https://amzn.to/3QMfBXj (I prefer to use silicon but lost mine before filming this vid) PORTABLE BURNER: https://amzn.to/4v4QIUZ CUTTING BOARD: https://amzn.to/341OgnD AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** For the Ribs and Rub: ▪2 full slabs St. Louis-style ribs ▪30g (about 4 tsp) salt, coarse kosher ▪15g (about 2 T) black pepper ▪15g (about 1 T) garlic powder ▪ oil, for grill grates For Uncle B-Man's Signature Onion BBQ Sauce: ▪neutral oil, for sautéing ▪100g (about ½ of 1) white onion, grated ▪15g (about 4 cloves) garlic, minced ▪250g (1 cup) ketchup ▪100g (¼ cup) molasses (or brown sugar br sugar sub ½ c packed) ▪30g (2 T) Worcestershire sauce ▪20g (1 ½ T) hot sauce ▪20g (1½ T) apple cider vinegar ▪20g (4 tsp) yellow mustard ▪5g (2 tsp) chili powder ▪1g (½ tsp) cayenne Instructions 1. Remove the membrane from the ribs and cut each slab in half. 2. Mix salt, pepper, and garlic powder. Rub each piece generously, covering every surface. Refrigerate overnight, uncovered. 3. The next day…preheat oven to 275°F. Double-wrap the ribs in foil, set on a sheet pan, and roast 3 to 3.5 hours. When done the meat should pull back from the bones and shred with effort, not fall off the bone. 4. Rest the ribs 20 minutes packed tightly in the foil. 5.While meat rests, make the sauce. For that heat a drizzle of neutral oil in a small saucepan over medium. Cook grated onion and garlic for 5 mins until softened. Stir in ketchup, Worcestershire, hot sauce, vinegar, mustard, cayenne, chili powder, and molasses. Bring to a simmer, then reduce heat to low and cook 10 minutes to reduce by 25%. 6. To finish, grill the ribs over high heat on well-oiled grates. Once charred on meat side, flip so meat side is up, slather with sauce, cook lid closed 2 minutes, flip meat so meat/sauce side is touching grate, grill until light char while saucing rib side, flip over, sauce again liberally, and grill 2 ish minutes more. Reduce heat to med-high if your grill cooks super hot. Ideally you sauce 2-3 times allowing a few minutes for glaze to reduce and lacquer up the ribs. Total grill time is around 8 mins. 7. Slice between the bones and serve with potato salad or your fav BBQ sides. SERVE THESE WITH: Potato Salad: https://youtu.be/Xl0TTag8Gks?si=rziHPcMvbRmKrMcP&t=16 Ultimate BBQ Sides: https://youtu.be/yNIr-Q4wcL4?si=8VJMs2zWir2swGLk CHAPTERS: 0:00 Prepping the ribs 5:04 Roasting the ribs 8:06 Making the BBQ Sauce 12:07 Grilling 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3