St Louis Pork Ribs, From our June Chef of the Month: James Rugile of Venue

Ingredients.
For the Rib Rub:
1½ C. Brown sugar
1 C. Smoked paprika
4 T. Black pepper
2 T. Garlic powder
2 T. Onion powder
2 tsp. Cayenne
2 T. Salt
St. Louis pork ribs, 1 or 2 racks

For the Lowell Blvd. BBQ Sauce:
5 pieces Raw bacon, chopped
1 Yellow onion, chopped
1 C. Water
1 C. Cider vinegar
1 C. Brown sugar
2 C. Ketchup
5 T. of the delicious Rib Rub you just made
4 T. Worcestershire sauce
1 T. Mustard powder
1 T. Salt
Directions.
For the Rib Rub: Combine brown sugar, paprika, pepper, garlic powder, onion powder, cayenne and salt. Rib Rub is done!
For the Pork Ribs:
First, season the ribs with salt only on all sides. Next, generously rub the Rib Rub into the pork using your hands. Wrap each rack individually in aluminum foil. Place in a
325° oven for four hours. Remove from oven and allow to cool in the foil. (You can also choose to finish them off on the grill.) Once cooled, portion into three bone cuts, serving six bones for a full order and three for an appetizer.

For the Lowell Blvd. BBQ Sauce:
Combine bacon and onions in a large sauce pot and cook over medium heat until the bacon has rendered and the onion is translucent. Next, add all of the remaining ingredients into the pot and bring to a boil. Reduce to medium heat and cook gently for 15 minutes, stirring occasionally. Strain through china cap and allow to cool. Serve alongside the pork ribs.