Food & Drink

Try This Special Sauce at Home

Chef Suzanne Goin Shares a Recipe for St. Louis-Style Ribs

suzanne goin bbq recipes!

Whether going on 10 years old, like the infamous Sunday Supper Rib Roundup at Lucques, or 234, like this here country America, mark the occasion with chef Suzanne Goin’s rock ’em, sock ’em St. Louis-style pork ribs to feed a crowd.

To get started, grab twelve racks of pork ribs and plenty of napkins.

Rib Rub
Serves at least 30


1 lb. brown sugar
2 c. kosher salt
2 c. bittersweet paprika
½ c. coriander, toasted and ground
½ c. cumin, toasted and ground
½ c. fennel, toasted and ground
2 tbsp. cayenne pepper
1 tbsp. cinnamon, ground
¼ tsp. cloves, ground

1. Combine all ingredients in a bowl.

2. Rub mixture into meat very well on both sides and sprinkle more to coat. Marinate in the fridge overnight.

3. Either grill or slow roast Lucques style in a 225º oven for several hours until falling-apart tender.

4. Slice into one-, two-, or three-bone pieces and serve on a platter with barbecue sauce for dipping.

Barbecue Sauce
Makes about 6 quarts

1 No. 10 can ketchup
1½ lbs. butter
6 c. water
3 c. Worcestershire sauce
3 c. veal stock
½ c. tomato paste
½ c. brown sugar
½ c. apple cider vinegar
7 tbsp. dry mustard
2 tbsp. cayenne pepper
6 lemons, juiced

1. Combine in a nonreactive pot.

2. Simmer and stir until reduced by a third.

Now git.

Photo: Tara Mykel / Flickr