st louis style pork ribs recipe
The Best st louis style pork ribs recipe
St. Louis Style Pork Ribs
These St. Louis style pork ribs are slow cooked until fall off the bone tender then finished with a sweet and tangy barbecue glaze.
🥘Ingredients
For the Dry Rub
For the Ribs and Sauce
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How St. Louis Style Pork Ribs Works
This St. Louis style pork ribs recipe is always a good idea for any occasion because it delivers tender meat with a bold smoky sweet flavor that everyone loves. Whether it is a summer barbecue or a cozy winter dinner these ribs work well for family gatherings and never leave leftovers. I hope you enjoy making them as much as my family does.
❓ Frequently Asked Questions About St. Louis Style Pork Ribs
1. What is the difference between St. Louis style ribs and baby back ribs?
St. Louis style ribs come from the belly area and are trimmed into a uniform rectangular shape. They have more fat and meat than baby back ribs which come from the loin area near the backbone. St. Louis ribs are meatier and more flavorful but take a bit longer to cook.
2. Do I need to remove the membrane from the ribs?
Yes removing the membrane is important because it can become tough and chewy when cooked. It also prevents the dry rub and smoke from penetrating the meat. Use a paper towel to get a good grip and pull it off in one piece.
3. Can I cook these ribs on a grill instead of an oven?
Absolutely you can cook them on a grill using indirect heat at about 275 degrees F for 2 to 3 hours. Then brush with sauce and finish over direct heat for a few minutes to caramelize. The oven method is easier for consistent results especially in colder weather.
4. How do I know when the ribs are done?
The ribs are done when the meat has shrunk back from the bones by about half an inch and a toothpick inserts easily into the meat between the bones. The internal temperature should be around 190 to 203 degrees F for optimal tenderness.
5. Can I make these ribs ahead of time?
Yes you can bake the ribs a day ahead without the sauce. Let them cool then wrap tightly and refrigerate. When ready to serve reheat in a 300 degree F oven for 20 minutes then brush with sauce and finish at 400 degrees F as directed.
