St. Louis-style ribs are cut from the belly end of the ribs into a near-perfect rectangle. They’re best when slow-cooked to develop their characteristic falling-off-the-bone tenderness and flavour.
Traditionally, St. Louis ribs are smoked for 4-6 hours with a dry rub containing brown sugar and a mix of herbs & spices, such as garlic & onion powders, thyme, oregano, mustard powder, cayenne, paprika, salt and pepper. Then they are mopped with barbeque sauce for the final stage of cooking. If you don’t have a smoker, you can slow-cook them in an oven, or on a barbeque with indirect heat, and still get great results.
- 2 racks St Louis Ribs
- Rub: garlic powder, smoked paprika, onion powder, parsley, dried minced onion, sea salt
- 1/2-1 cup barbeque sauce of choice (more if desired)
- Preheat oven to 325°
- Remove membrane from underside of ribs
- Place ribs separately on 2 large sheets of foil
- Sprinkle rub on both sides of ribs
- Double wrap each rack of ribs in foil (to keep moist)
- Place on a baking sheet and bake for 3.5 hours
- Remove from oven and remove foil
- Place bare ribs back on baking sheet and brush both sides with BBQ sauce
- Bake for 10 more minutes and enjoy!
I’m Mikayla Murphy, Certified Nutritional Practitioner and owner of Groundwork Health + Wellness! My entire practice revolves around traditional cooking and old fashioned nutrition as a way to regain your health.
I stick to traditions, not trends, to find true, vibrant health. We work together to build your health from the ground up using real food and the science of nutrition. I’d love to connect with you!