If you’re craving tender, juicy ribs with a perfect balance of smoky, sweet, and savory flavors, St Louis style ribs are a fantastic choice. These ribs are trimmed spare ribs with a consistent rectangular shape, making them ideal for even cooking and great presentation. Whether you want to bake them in the oven or smoke them low and slow, here’s a comprehensive, easy-to-follow guide to cooking St Louis style ribs that will impress your family and friends.
What Are St Louis Style Ribs?
St Louis style ribs come from the spare ribs but are trimmed down by removing the sternum bone, cartilage, and rib tips, resulting in a neat rectangular rack. This cut is meatier than baby back ribs and holds up well to long cooking times, making it perfect for baking, grilling, or smoking.
Ingredients You’ll Need
– 3 to 4 pounds of St Louis style ribs
– Your favorite barbecue sauce (about 1 cup)
– Dry rub spices (common ingredients include):
– Salt
– Black pepper
– Paprika
– Garlic powder
– Onion powder
– Brown sugar
– Cayenne pepper (optional for heat)
– Dried oregano or other herbs
Optional for smoking or moistening:
– Yellow or Dijon mustard (as a binder for the rub)
– Apple juice or apple cider vinegar (for spritzing or steaming)
Step-by-Step Cooking Instructions
Oven-Baked St Louis Style Ribs
- Prepare the ribs: Remove the membrane from the back of the ribs for better flavor penetration and tenderness. Pat dry.
- Make the dry rub: Mix salt, black pepper, paprika, garlic powder, onion powder, brown sugar, cayenne, and oregano in a bowl.
- Apply the rub: Rub the spice mix generously on both sides of the ribs. For extra flavor, spread a thin layer of mustard on the ribs before applying the rub.
- Let it rest: Allow the ribs to absorb the spices for at least 15 minutes, or refrigerate overnight for deeper flavor.
- Wrap and bake: Preheat your oven to 300-350°F (150-175°C). Wrap the ribs tightly in aluminum foil and place them on a baking sheet. Bake for about 2 hours until tender.
- Add barbecue sauce: Remove the ribs from the foil, brush generously with barbecue sauce, and bake uncovered for another 20-30 minutes at 350-400°F (175-205°C) until the sauce caramelizes and becomes sticky.
- Rest and serve: Let the ribs rest for 10-15 minutes before cutting into individual ribs. Serve with extra barbecue sauce on the side.
Smoked St Louis Style Ribs (For BBQ Enthusiasts)
- Prepare the smoker: Preheat to 240-250°F (115-120°C) using your favorite wood chips (hickory or applewood recommended).
- Trim and rub: Remove membrane and excess fat. Spread a thin layer of mustard on the ribs, then apply your dry rub evenly.
- Smoke low and slow: Place ribs bone-side down on the smoker. Smoke for 1 hour, then spritz with apple juice or cider vinegar. Repeat spritzing every 30 minutes for the next 90 minutes.
- Wrap and continue smoking: After 3 hours, remove ribs and coat with barbecue sauce. Wrap tightly in foil with some sauce inside and return to smoker for 2.5 to 3 hours until tender.
- Rest before serving: Let the ribs rest in the foil for 30-45 minutes to redistribute juices. Slice and serve with additional sauce.
Tips for Perfect St Louis Style Ribs
– Remove the membrane: This thin layer on the back of the ribs can be tough and prevents seasonings from penetrating.
– Use a dry rub: A good rub enhances flavor and creates a delicious crust.
– Low and slow cooking: Whether baking or smoking, slow cooking at a lower temperature ensures tender, juicy ribs.
– Wrap in foil: Wrapping ribs during cooking traps moisture, making the meat tender and juicy.
– Add sauce near the end: Applying barbecue sauce too early can cause it to burn. Brush it on in the last 20-30 minutes of cooking.
– Rest your ribs: Letting them rest after cooking allows juices to redistribute, keeping the meat moist.
– Try the “Texas Crutch”: Spritzing ribs with apple juice or cider and wrapping them in foil during cooking prevents drying out and adds flavor.
Serving Suggestions
St Louis style ribs pair wonderfully with classic BBQ sides like coleslaw, baked beans, cornbread, or grilled vegetables. Don’t forget extra barbecue sauce for dipping!
Tender, flavorful St Louis style ribs are easier to make than you think. Whether you choose the oven or smoker method, following these steps will have you enjoying mouthwatering ribs that fall off the bone every time. Happy cooking!