bbq st louis style ribs with homemade bbq sauce


  • 2 Rack (7 lb) St. Louis-style pork ribs, trimmed

  • 1/4 Cup Your Favorite Pork & Poultry Rub

  • 1/2 Cup apple juice

  • 333/500 Cup pineapple juice

  • 1/2 Cup water

  • 1/2 Cup ketchup

  • 1/4 Cup apple cider vinegar

  • 1/4 Cup brown sugar, firmly packed

  • 2 Tablespoon tamari or soy sauce

  • 1 Tablespoon Worcestershire sauce

  • 1 Teaspoon smoked paprika

  • 1 Teaspoon fennel seed

  • 1 Teaspoon kosher salt

  • 1/2 Teaspoon granulated garlic

  • 1 Cup Sweet & Tangy BBQ Sauce




When ready to cook, set Z Grill temperature to 180℉ and preheat, lid closed for 15 minutes. Season the ribs on all sides with the Z Grill Pork & Poultry Rub. Place the ribs on the grill grate and smoke, meat-side up for 3 hours.


After the ribs have smoked for 3 hours, transfer the ribs to a rimmed baking sheet. Increase the grill temperature to 225℉. Tear off three long sheets of heavy-duty aluminum foil. Top with a rack of ribs, pulling up the sides to keep the liquid enclosed. Pour the apple juice over the ribs. Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs, placing one last piece of foil on top and crimping all of the edges together to prevent leaking.


Return the foiled ribs to the grill and cook for approximately 2 hours at 225℉.


For the BBQ Sauce: Place all of the ingredients in a small saucepan. Whisk to combine. Place over medium-high heat and bring to a simmer. Reduce the heat to low and simmer, allowing the sauce to thicken until the desired consistency is reached, about 20 minutes. This yields about 1-1/2 cups BBQ sauce.


Carefully remove the foil from the ribs and brush the ribs on both sides with the BBQ sauce. Arrange the ribs directly on the grill grate and continue to grill until the sauce thickens on the ribs, about 10 minutes. Allow to cool slightly.


Slice, and serve with additional sauce on the side. Enjoy!

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