Hella Black Brunch: The Perfect Juneteenth Menu - St. Louis Style Baked Ribs

We can’t think about Juneteenth without thinking about outdoor cooking with our families.

And still, this year, we know it’s been a rough year (to say the least), and we’re not all back outside.
So, Josmine shared a rubbed and baked rib recipe with us below that’s sure to turn up the heat on your plate, while keeping you cool … indoors.

(A note: This recipe is absolutely delicious as-is. But, if you need a real char, or you miss that smokiness, you can just throw them on the grill post-bake. )

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St. Louis Style Rubbed and Baked Pork Ribs
(1 rack w/ membrane removed)


Ingredients

For rub
¼ c brown sugar
1 tbs your favorite dry Jerk blend
(Or, substitute 1 tbs HBB Juneteenth Jawn Blend + 2 tbsp hot sauce for a flavor shift; we recommend Red Clay, because - as allies - they contributed the funds that made it possible for us to bring you all of our Juneteenth content)
1 tsp salt

For sauce
1 c guava paste cut into small pieces
½ c pineapple juice
1 tbs apple cider vinegar

1 tbs coconut aminos

1 tsp chili flakes

1 pinch of salt

(pictured w/sauce)

(pictured w/sauce)

Preparation

  • Preheat oven to 275 degrees.

  • Place ribs, bone down, on a sheet pan then cover all surfaces with the brown sugar rub.

  • Cover with a piece of parchment paper, then seal completely with a sheet of aluminum foil.

  • Bake on a middle rack for four hours.

  • Make the sauce while the ribs bake.

  • Combine guava paste, pineapple juice, and chili flakes in a small saucepan over med-low heat stir with a whisk until the paste is completely melted.

  • Add the coconut aminos and apple cider vinegar. Simmer to desired consistency.

  • When ribs are tender, remove them from the oven. Turn the temp to 400 degrees.

  • Baste the ribs with the guava sauce then return them, uncovered, to the oven. Bake until the sauce starts to bubble.

  • Slice ribs and serve with extra sauce.

*Optional: if you’re really missing that bbq smoke flavor, after basting the ribs with sauce, instead of returning them to the oven, finish them over hot coals or a pellet grill preheated to 400 degrees.

LIKE EVERY OTHER RECIPE YOU RECEIVE THIS WEEK, WE WANT YOU TO HONOR THE BLACK CREATIVITY AND INGENUITY THAT OUR ANCESTORS HAVE ALWAYS BROUGHT TO GLOBAL CUISINE.

YOU CAN USE OUR RECIPE AS A GUIDE, BUT FEEL FREE TO MAKE IT YOURS!

(See our full Juneteenth Jawn menu, and download our full grocery list HERE.)