OVEN SMOKED ST. LOUIS STYLE RIBS

HGI_Ribs_BIG

 
HILTON GARDEN INN – PENSACOLA
THIERRY REVERSE
 

 
1 slab St. Louis pork ribs
3 cups red wine
2 cups liquid smoke
1 cup Montreal seasoning

Generously rub Montreal seasoning on ribs, both sides, then place ribs back side down (membrane side) on a grate in an oven safe pan. Add wine and liquid smoke to pan and cover tightly with plastic wrap and then with aluminum foil. Place in an oven at 225 degrees for 6 hours. Remove pan from oven and carefully remove wrapping (it will create a bit of steam when removed.) Let rest for 5 minutes, then remove ribs from pan. Brush on your favorite barbeque sauce. Serve immediately. (You may wrap the ribs in plastic wrap and refrigerate for up to 36 hours, reheating in the oven or on the grill to 140 degrees.)