Ingredients
- 2 cups mayonnaise
- 1 cup sour cream
- 1/2 cup ranch dressing
- 1 cup apple cider vinegar
- 1 clove garlic, minced
- 1/2 cup spicy mustard
- 1 tablespoon horseradish
- 1 teaspoon freshly ground black pepper
- 1½ cups apple cider vinegar
- 2 tablespoon Dijon mustard
- 1/2 cup brown sugar
- 1/4 cup Montreal seasoning
- 2 racks St. Louis style ribs, cleaned, rinsed and dried
Chef notes
White barbecue sauce sets these ribs apart from the pack. The tangy vinegar, creamy sour cream and hot horseradish perfectly complement the flavor of the rich, meaty ribs.
Technique tip: Wrapping the ribs with plastic wrap and foil helps seal in the juices.
Preparation
For the white barbecue sauce:
In a bowl, mix all the ingredients. Store in an airtight container in the refrigerator for up to 7 days.
For the ribs:
1.Preheat oven to 300°F.
2.In a small bowl, mix the vinegar, mustard, sugar and seasonings.
3.Rub the mixture on the meat side of the ribs. Cover in plastic wrap and then in aluminum foil and seal tightly. Place the ribs on a sheet tray and cook in the oven for 3½ hours.
4.Preheat a grill, or large grill pan, to medium-high heat.
5.Remove the foil and plastic wrap and place the ribs on the preheated grill, meat side down, for 3-4 minutes.
6.Brush the bone side with the barbecue sauce.
7.Flip the ribs over and cook, bone side down, for 2 minutes.
8.Brush or drizzle the remaining sauce over top of ribs and serve.
