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Barbecued St. Louis Style Ribs with Chipotle Blackberry Sauce

Barbecued St. Louis style ribs

With Chipotle Blackberry Sauce

Sweet blackberries and smoky chipotle bring out the best barbecued flavor of these tender pork ribs.

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Protein: Pork
Cut: St. Louis Ribs
Method: Grill
Cooking Time: 2 - 3 Hours
Servings: 8
Barbecued St. Louis Style Ribs with Chipotle Blackberry Sauce

Ingredients

  • 1 rack Open PrairieĀ® Natural* Pork St. Louis style ribs
  • Sea salt
  • Freshly ground pepper

Instructions

  1. Prepare grill for indirect cooking at 300°F. Remove membrane from back of ribs and season with sea salt and black pepper. Let ribs sit to come to room temperature.
  2. Put sauce ingredients in food processor and blend until smooth. Cook over medium heat for about 20 minutes to meld the flavors. Sauce can be strained or used as is.
  3. Brush lightly over ribs and cook on grill for 2 to 3 hours until ribs are tender. Brush sauce over ribs during cooking. Serve with remaining sauce.

Ingredients

Chipotle Blackberry Sauce

  • 1 can chipotle peppers in adobo
  • 3 c fresh blackberries
  • 1/3 c sugar
  • 3 Tbsp lemon juice
  • 3 Tbsp cornstarch

Instructions

  1. In a small bowl, mix together the lemon juice and corn starch. Set aside.
  2. In a saucepan, cook the blackberries and sugar over medium-high heat, stirring frequently, for about 3 minutes, or until the blackberries are broken down and have released their juices. Then stir in the cornstarch mixture and bring the sauce to a low boil until thickened, about 1 to 2 minutes.Ā  Strain to remove seeds.
  3. Then combine in a blender with a can of the chipotles in adobo and blend until smooth. Pour this mixture in pot and heat, Season with salt and pepper, to taste.

Pairings

Serve with a big flavored Malbec, a spice rich wine with cocoa and coffee notes. A creamy Irish stout would go well with the blackberry sauce.

Servings: 1
Calories: 230
Total Fat: 15g
Sodium: 820mg
Total Carbohydrate: 9g
Protein: 15g

Nutritional analysis based on the suggested serving size of main protein dish and ingredients, excluding side items. The nutrition includes half of the sauce.

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*Minimally processed. No artificial ingredients.

Ā®/ā„¢/Ā© 2023 Tyson Foods, Inc.

Family First

God, family and country

Dale Schueler and his wife, Donna, raised three sons on the farm: Monty, Kevin and Wade. Growing up, the boys were taught to love God, family and country. The three eventually went away to college and took jobs elsewhere. But Monty and Kevin were both drawn back to the land of their childhood and their deep family roots to continue in the family business.

Now both married, Kevin and Monty are raising their kids as they were raised. Instilling a strong work ethic, encouraging them to be themselves and having some fun along the way.

Ranching and taking care of animals doesn’t leave a lot of free time, but when they do have some, Dale and Donna’s world revolves around their 10 grandkids. Camping, attending 4-H shows and volleyball games are just a few of the grandkid activities they love to be a part of.

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Pioneers

New Frontiers

In 1906, the George G. Wright Land Co. chose present-day Friona,Texas, as the site for a new frontier colony. Promised fertile soil and a sunny climate, a group of Indiana farmers were drawn to the unspoiled Texas terrain. One of those pioneers was Jacob Schueler. He arrived by railroad in 1908 from Fort Wayne, bought a farm and settled down to work the land.

Over a century later, Jacob’s great-grandson, Dale Schueler and his family run Cow Country Farms. The thriving 8,000-acre operation, not far from Jacob’s original plot of land, raises Angus cattle and grows wheat.

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Good Stewards

As Natural as Possible

Cow Country Farms is part of a Conservation Reserve Program (CRP). CRP is a private-lands conservation program that helps improve water quality, reduce soil erosion and reduce loss of wildlife.

Even during extreme droughts, the Schueler’s calves can graze on the nutrient rich grasses thanks to CRP. As Kevin said, ā€œA good steward of the land, in my opinion, is making it the most fertile it can be… being as natural as possible.ā€

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Animal Welfare

The Resident Vet

For nearly 50 years, Dale has dedicated his life to caring for animals as both a rancher and a veterinarian. Between his medical background and raising his own cattle, Dale’s depth of knowledge makes him uniquely qualified to implement and advocate for strong animal welfare practices.

Preventative medicine is at the cornerstone of Dale’s animal welfare philosophy: ā€œProper feeding, good water and the human aspect of caring for animals is much more important than any implants or hormones.ā€

During the panhandle’s drought season, the extreme conditions require checking on cattle even more frequently, and feeding them more often. Constantly making sure they have enough water and minerals to not just survive, but thrive during the harsh elements.

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Animal Welfare

Committed to Animal Care

Centennial Livestock prides itself on being a closed commercial cow-calf herd operator for over 30 years. And that’s no accident — a lot of heart goes into raising their cattle.

For the Staudenmeyers and the Tamckes, their cattle mean everything to them. That why they’re raised for the Open Prairie Natural Meats brand with no antibiotics — ever, no added hormones or growth promotants and fed a 100% vegetarian diet. Plus, third-party audits make sure they’re keeping good on their promises. When that much care is dedicated to animal welfare, it can only result in the most mouthwatering, flavorful Angus beef you’ll ever have the pleasure of tasting. In fact, it’s the same beef you’ll find on their own dinner tables.

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Good Stewards

The Original Environmentalist

Dalton Tamcke, Deb and Tom’s son, said it best, ā€œThe rancher is the original environmentalist.ā€ They know that the key to preserving the ranch for future generations is to be good stewards of the land through supporting plant and soil health.

Use responsibly. And always give back. It’s all part of an important cycle — if the land is nourished, the cows are nourished. If the cows are nourished, then families can be nourished. The families work hard to maintain soil and plant health, and they avoid overgrazing, allowing grass to regenerate over the seasons. Taking care of the land is vital to ensuring that future generations can thrive and continue this precious cycle.

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Origin

Humble Beginnings

It was over 100 years ago, back in 1921, when Les Staudenmeyer moved to Southwestern Montana to raise his own cattle. Les and his family worked to manage the ranch, a feedlot and another farm — but that was just the beginning.

Fast-forward to 1996. Les’ grandchildren, Will Staudenmeyer and Deb Tamcke, decide to follow in their grandfather’s footsteps and take over the ranch. Along with their father, Bill and their spouses, Patti Jo and Tom, they continue the tradition of raising all-natural, quality Angus cattle. Together, they work to preserve their ranching lifestyle and livelihood for future generations.

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Family

Family First

With four generations on the ranch, Centennial Livestock is more than just a business — it’s the place the Staudenmeyers and Tamckes call home.

Being part of the family business isn’t always easy, but it is always rewarding. It’s a balancing act of work and play. And boy, can they do both. Whether working side-by-side at sunrise, tending the land or cracking jokes at dinner after a long day, their fondest memories have always been on the ranch. When they’re not herding cattle, you can find them horseback riding, team roping, skiing or taking the motorbike for a spin.

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