3-1/2 slab St. Louis ribs, thawed
2 cups water
2 cups liquid smoke flavoring

Ingredients for Sauce:

1/4 cup chicken stock
2 cups ketchup
1 tsp. maple syrup
1/3 tsp. garlic powder
1/4 tsp. black pepper
2-1/2 Tbs. salad oil
1-3/4 tsp. liquid smoke
1 tsp. yellow mustard
1-1/4 Tbs. brown sugar
1-1/2 Tbs. Worcestershire sauce
1 bay leaf
3 Tbs. white vinegar
3 Tbs. orange juice


In a large container, mix water and liquid smoke. Place thawed rib
racks into this marinade for 15 minutes. Place ribs in roasting pan
and cover with aluminum foil. Bake at 375 degrees 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.

For the barbecue sauce, place chicken stock, ketchup, maple syrup,
garlic powder, black pepper, salad 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.

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.