If you’re craving tender, juicy, and flavorful ribs, St Louis ribs are a fantastic choice. They’re a popular cut that’s perfect for grilling, smoking, or baking in the oven. Wondering how to cook St Louis ribs to perfection? Let’s dive into an easy, step-by-step guide that will have you serving up mouthwatering ribs in no time!
What Are St Louis Ribs?
Before cooking, it helps to know what makes St Louis ribs special. They are a trimmed version of spare ribs, with the rib tips and cartilage removed, giving them a neat rectangular shape. This uniform cut makes them easier to cook evenly and eat. Compared to baby back ribs, St Louis ribs have more meat and fat, which means more flavor and juiciness!
Ingredients You’ll Need
– 1 slab of St Louis style ribs (about 3 to 4 pounds)
– Dry rub spices (salt, black pepper, paprika, garlic powder, cayenne, brown sugar, oregano, cumin)
– Barbecue sauce of your choice
Step 1: Prep Your Ribs
Start by removing the thin membrane on the back of the ribs. This helps the rub and smoke penetrate better and makes the ribs more tender. Use a knife to loosen one end, then grab it with a paper towel and peel it off.
Next, mix your dry rub. A simple blend could be:
– 1 tbsp salt
– 2 tsp black pepper
– 2 tbsp paprika
– 1 tbsp garlic powder
– 1/2 tsp cayenne pepper
– 2 tsp dried oregano
– 1 tbsp brown sugar
Rub this mixture generously over both sides of the ribs. Let the ribs sit with the rub for at least 15 minutes, or better yet, wrap them and refrigerate for a few hours or overnight for deeper flavor.
Step 2: Cooking Methods
Oven-Baked St Louis Ribs (Low and Slow)
– Preheat your oven to 250°F (120°C).
– Wrap the ribs tightly in aluminum foil and place on a baking sheet.
– Bake for about 2 to 3 hours until tender.
– Remove the foil, brush ribs with barbecue sauce, and bake uncovered for another 20-30 minutes to caramelize the sauce.
Grilling or Smoking St Louis Ribs
– Prepare your grill for indirect cooking at about 250°F.
– Place ribs bone-side down on the grill away from direct heat.
– Smoke or grill for 3.5 to 4 hours until tender.
– During the last 30 minutes, brush ribs with barbecue sauce in two coats for sticky, flavorful ribs.
Finishing Touches
If you baked the ribs, you can finish them under the broiler for 5 minutes after saucing to get a nice caramelized crust. On the grill, just let the sauce set while cooking over indirect heat.
Tips for Perfect St Louis Ribs
– Remove the membrane: This is key for tenderness.
– Low and slow cooking: Whether oven or grill, cooking at low temperature for several hours breaks down connective tissue.
– Use a good rub: A balance of sweet, savory, and a touch of heat enhances flavor.
– Sauce at the end: Apply barbecue sauce towards the end to avoid burning sugars in the sauce.
– Rest before serving: Let ribs rest 10 minutes after cooking to keep juices locked in.
Simple Homemade Barbecue Sauce Idea
You can make a quick sauce by simmering:
– Ketchup
– Apple cider vinegar
– Brown sugar
– Molasses
– Dijon mustard
– Worcestershire sauce
– Smoked paprika
– Cayenne pepper
Simmer until thickened to a glaze consistency. Brush this on your ribs near the end of cooking for that classic sticky finish.
Serving Suggestions
Cut the ribs into individual portions and serve with classic sides like coleslaw, baked beans, or cornbread. Don’t forget extra barbecue sauce for dipping!
Cooking St Louis ribs is all about patience and layering flavors. With a good rub, low and slow heat, and a sticky barbecue sauce finish, you’ll have ribs that are tender, juicy, and packed with flavor every time. Enjoy your rib feast!