St. Louis Ribs with LeBlanc Champagne Vinegar

Smoked Barbecue Pork Spare Ribs

LV004 Champagne VinegarIngredients

  • 3 1/2 slab St. Louis ribs
  • 2 cups water
  • 2 cups liquid smoke flavoring
  • Sauce
  • 1/4 cup chicken stock
  • 2 cups ketchup
  • 1 teaspoon maple or cane syrup
  • 1/3 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 1/2 tablespoons vegetable oil
  • 1 3/4 teaspoon liquid smoke
  • 1 teaspoon French’s mild yellow mustard
  • 1 1/4 tablespoon dark brown sugar
  • 1 1/2 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 3 tablespoons Champagne Vinegar
  • 3 tablespoons orange juice


  1. In a large container, mix water and liquid smoke. Place rib racks into this marinade for 15 minutes. Place ribs in roasting pan and cover with aluminum foil. Bake at 375ºF in a convection oven for 2 hours or in a conventional oven for 3 hours, or until fully cooked and just tender. Remove from oven and allow ribs to cool at room temperature — no more than 30 minutes. At this point you can cover, label, date and place in the refrigerator for cooking later.
  2. For the barbecue sauce, place chicken stock, ketchup, maple syrup, garlic powder, black pepper, vegetable oil, liquid smoke, yellow mustard, brown sugar, Worcestershire sauce and bay leaf in a large stockpot and bring to a boil. Add white vinegar and orange juice and simmer for another 5 minutes. Don’t over boil because the orange juice and vinegar will make the sauce bitter. Remove and discard the bay leaf after the cooking process.
  3. Place cooked ribs on the grill, bone side down, and then turn them over to grill the meat. Turn bone side up and brush with the barbecue sauce. When hot, remove from the grill. Brush with additional sauce before serving.

This recipe inspired by CDKitchen.

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