St. Louis style spare ribs are a type of pork rib that are prepared by cutting a full slab of pork spare ribs into a more rectangular shape, with the breastbone and cartilage removed. The rib tips are trimmed off, resulting in a uniform and meaty slab of ribs.
The St. Louis style spare ribs are known for their meatiness and tenderness. They can be prepared using various cooking methods such as grilling, smoking, baking, or slow cooking. They are typically seasoned with a dry rub and often glazed with a barbecue sauce.
St. Louis style spare ribs are popular in the United States, particularly in the Midwest and Southern regions, and are commonly served as a main course at barbecues, picnics, and other outdoor gatherings.
My dry rub to prepare the ribs is as follows:
- 3/4 cup brown sugar
- 2 tbsp garlic powder
- 3 tbsp paprika
- 2 tbsp dry mustard
- 2 tsp salt
- 1/2 tsp ground black pepper
My sauce for preparation of the ribs uses readily available items, is not a family secret and takes little time to prepare. It is delicious beyond belief.
- 1 cup BBQ sauce (Sweet Baby Rays)
- 1/2 cup ketchup
- 1/4 cup honey
- 1/4 cup molasses
- 1 tbsp brown mustard
- 1 tsp liquid smoke
- 1 cup apple juice
My favorite St. Louis style spare ribs are those from Wild Fork Foods. They arrive frozen and can be stored in the freezer until needed. I leave them on the counter overnight and they are ready to prepare and roast in the early morning.
- Preheat your oven to 225°F.
- Remove the membrane from the back of the slab of ribs by using a knife or a paper towel to grip the edge of the membrane and pulling it off. Pat dry and slather with sauce prepared above on both sides of the ribs.
- Season the ribs liberally with the dry rub, massaging it into the meat on both sides.
- Place the ribs on a rack in a baking dish, making sure they’re not touching the bottom of the dish.
- Mix together the apple cider vinegar and honey in a bowl, then brush the mixture onto the top of the ribs.
- Cover the baking dish tightly with aluminum foil, making sure there are no gaps.
- Place the ribs in the oven and bake for 8 hours at 225°F.
- After 8 hours, remove the foil and brush the barbecue sauce onto the top of the ribs.
- Increase the oven temperature to 350°F and bake the ribs uncovered for an additional 20-30 minutes, or until the sauce has caramelized and the ribs are tender.
- Remove the ribs from the oven and let them rest for 10-15 minutes before slicing and serving.
Enjoy your fall-off-the-bone tender and flavorful St. Louis spare ribs! They are the best!!!!