So what is St. Louis style? It’s KC style with less sweetness and more tang. I prefer this sauce over anything, primarily because I grew up in the Midwest, but I find the KC version to be a bit too sweet. I created this recipe from inspiration around the web from some great grillers out there, so hopefully if you try it too, you’ll love it. The recipe will vary a bit depending on how thick you want it, so just make adjustments to ingredients like the ketchup.
Start with the juices from the ribs. If you cook like I do, during the 2 hour wrap process, you’ll pour a 1/2 cup of apple juice/apple cider vinegar blend into the foil. Don’t throw this away when you put the ribs back on the grill without the foil. Instead, strain it through a mesh colander to get the pieces of fat and whatever else fell off the ribs out of it. You may end up with 3/4 cup based on how much of the juices from the meat have dripped into it.
Pour the juice into a small pot and add the remaining ingredients. Let the sauce simmer at a small boil for 30-45 minutes to allow for it to thicken. Stir the sauce with a whisk every few minutes to prevent the sauce from sticking to the bottom.
.5-.75 Cup of apple/meat juice blend
1.5-2 Cups of Ketchup (use more for extra thick)
.25 Cup of Mustard
3 Tablespoons of Molasses
1 Tablespoon of Honey
3 Tablespoons of Worcestershire Sauce
1-2 Tablespoons of Frank’s Red Hot (use more for spicy)
1.5 Tablespoon of Dried Minced Onion
1 Tablespoon of Garlic Powder
.25 Cup of Heinz 57 (insert tang here)
2 Tablespoons of Chili Powder
Salt and Pepper to taste