I found it super simple and easy. Combine all dry rub ingredients in a small bowl. Generously apply the dry rub to the meat by rubbing it on with your fingertips. Who Loves Ya Baby-Back? These ribs are great because you can prep them the night before and let the flavours marinate overnight. One 3 – 4 pound rack of St. Louis Style Ribs Unfortunately they’re harder to get hold of here in the UK. Dry and too curry tasting. Smells fantastic and tastes even better! Oven-Baked St. Louis Style Ribs. The upper ribs are called baby back ribs because they are shorter in relation to the bigger spareribs. Tommy created the recipes but I created the names after seeing my husband go crazy over these guys. I tried the smoker once, but the extra smoke did not justify the extra time required. This membrane inhibits flavor penetration and gets caught in your teeth as well as being hard to digest.There is a lot of debate in the BBQ world about dry vs wet smoking...basically whether or not you introduce steam and how much into the equation. You just grill them long enough to get some grill marks. Yes, yes and YES! 1098 calories; protein 56.6g; carbohydrates 23.8g; fat 85.2g; cholesterol 275.6mg; sodium 1583mg. I have a feeling they will only get better. This St. Louis pork ribs recipe with mango jalapeno BBQ sauce and a flavorful dry rub is delicious on the grill or in the oven: smoky, tender, hot, and sweet. Info. 3 years ago. I just keep a jar made up in my pantry at all times and use it often. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Slow Roasted St. Louis Style Ribs (Adapted from a recipe in Mark Bittman’s How to Cook Everything the Basics) a (print the recipe) a. https://www.stlmag.com/dining/recipes/Unbelievable-Oven-Baked-Ribs … … I might even cook them a little less next time I make them. Place the ribs, meaty side down, over a drip pan and cook for 2 hours. A bit plain flavour wise compared to a lot of recipes (especially those with glazes), it goes great with Chef John's "All American BBQ Sauce" recipe. After one hour, they'll come out looking like the picture above - starting to brown, lose a bit of fat, and the cut bones will begin to show as the meat cooks and shrinks. I have made this recipe many times, and love it! Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. How to Apply a Rib Rub. Pour apple juice over the … "You don’t win friends with salad.” — Homer Simpson, Reply Recipe | Alton Brown | Food Network Before I applied the rub, I smeared yellow mustard over the ribs...doesn't affect flavor much, but provides surface that the rub really adheres to. Nutrient information is not available for all ingredients. I followed the recipe almost (lol) I did take others advice and only used two teaspoons of salt. Generously pour your dry rub onto the ribs and rub into the meat. 2 years ago I leave it on the pork rolibs all the time and it's fine. Remove the thin membrane from the back of the ribs and discard. I thought the flavor was great all by itself. I have 1 more 3 pack of baby back ribs to prepare. Fall Off The Bone St Louis Style Ribs - Don't Sweat The Recipe Dry rubbed first, these St. Louis Style Ribs get basted with apple juice, wrapped and then basted again with BBQ sauce for that fall off the bone, tender rib. Now, this is a very controversial matter and causes a lot of debates, but both are easy and you can bake them in the oven just like in this recipe. The rub paired well with "Sweet Baby Ray's Hickory Brown Sugar" sauce not too spicy. Baby back ribs would however work with this recipe but I would be more inclined to cook them as a full rack rather than individually. EDIT: I've got a new spicy version of these ribs up - click here to see it. Bake ribs for 2 hours. Double-wrap each rack in heavy-duty aluminum foil. I browsed so many books and websites before starting, but none told me to remove it. I think 300 degrees is a little high for heat...I'm using your rub recipe and added a little ground espresso, also used smoked paprika...I'm cooking mine for 4.5 hrs at 250. So I had to figure that out as well. That being said I was cooking for my parents and my father needs to watch his salt intake. My brother Tommy created the recipe for these Best Dry Rubbed Ribs of Your Life and the Husband Approved Dry Rub that made these ribs have such a wonderful flavor. I used a recipe similar to this one since I had already mixed up my rub. Remove ribs from grill. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Difference between Baby Back Ribs and St. Louis Style Spareribs: The two most commonly sold types of ribs are Baby Back Ribs and St. Louis Style Spareribs. This was yummy but just a bit too salty for our taste. I used a sheet of aluminum foil, but you could do … That's important. This method of cooking took maybe an hour. Step 3: Add cooking liquid and bake the ribs in the oven Tommy created the recipes … Remove Ribs from plastic wrap and wrap in Aluminum Foil. Start by mixing up a dry rub. Preheat Oven to 300 degrees. I used an alternate preparation however. These went really well with fried squash and zucchini. This also gives the ribs more flavor which is why people love the taste of St. Louis Ribs. Used smoker and did not use indirect heat. 2 years ago 5 years ago, 5 years ago A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs. Percent Daily Values are based on a 2,000 calorie diet. Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Front and back In Hindsight I might have wanted to use less rub since they turned out a little spicy. yumo! Add broth or water to rib juices, … ;)I do thankfully have a gas oven! I glazed some of the rib portions with sauce and left some plain. Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using. They were fantastic. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. I guess most people are able to buy them properly prepared and don't go shopping for them in the middle of the night. Make double or triple the amount of dry rub and store it in a jar in the cupboard so that you always have it ready and on hand for using on pork, beef, or chicken! Rub all over the ribs and broil for extra crispy texture and rich flavor. I personally add water to the drip pan in my smoker to add moisture and prevent drip fires.You might also consider an extended resting period (1 hour) wrapped in foil + a towel and or in an empty cooler (no ice) this will further break down the collagen in the rack and produce that fall off the bone texture that is the goal of traditional BBQ. I have to say it's pretty amazing. Repeat the above steps for each rack of ribs you intend on cooking. My family loved the flavor of this rub. Clean your ribs by running them under warm water and patting dry. The rub you suggested smells GREAT! ), slightly less than 1 T if using table or sea salt OR 1 T kosher salt. These smoky and spicy St. Louis dry-rubbed ribs are packed with heat and flavor and cooked over hickory pellets for wood-fired taste. You're a good girlfriend. I cooked the ribs using a Holland Grill which uses an indirect method of cooking- resulting in ribs that were OH SO MOIST and not dried out (think "rib jerky"). Im guessing you mean dry mustard for the rub? Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Place large piece of tin foil on a large cooking sheet and place the ribs meat side down. 2 slabs St. Louis-style cut ribs For Rub: 1/3 cup brown sugar 3 tablespoons onion powder 3 tablespoons paprika 2 tablespoons dry mustard 2 teaspoons garlic powder 2 teaspoons coarse sea salt; 2 teaspoons black pepper For Sauce: 2 1/4 cups ketchup 1/2 cup water 1/3 cup apple cider vinegar 1/3 cup brown sugar 2 tablespoons yellow mustard 4. 2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed, 1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained, Back to Traditional Rub for St. Louis Ribs. About one hour before you plan to start grilling, make the rub: In a bowl, combine all dry ingredients. Slice into 3-4 rib sections. I will be using this recipe you shared and I will let you know how they turn out. Combine all ingredients for the marinade in a small bowl. Then, place it on the rack bone side down. If you have a free afternoon to turn the rack of ribs a couple of times, give Slow Roasted St. Louis Style Ribs a try! If desired, spray both sides of … One - flavor penetration and two - easier to chew. I however love a sweet thick honey glaze on my ribs applied the last 10-15 minutes back on the grill using indirect heat. I also use your dry-rub recipe on chicken thighs - delicious. Memphis Dry Rub Ribs. https://www.traegergrills.com/recipes/wet-rubbed-st-louis-ribs Lastly, baby back ribs are a little more tender, leaner, and therefore cost more cash. 9 years ago Baby Back Ribs also go by the names pork loin back ribs, back ribs, or loin ribs. Reply 2. I used a sheet of aluminum foil, but you could do parchment paper or a cutting board. on Step 6. I always use the grill. Repeat the above steps for each rack of ribs you intend on cooking. St Louis cut ribs are actually my all time favourite rib cut. Let’s get into the nitty gritty of what makes my Memphis style dry rub ribs so delicious. Preheat oven to 225 degrees. Once all of your ribs are perfectly seasoned with your dry rub of choice, wrap the ribs in the tin foil. Sprinkle the rub evenly over ribs and let stand for 15 to 20 minutes at room temperature. Whole cooked rack of ribs getting ready to be flipped and slathered in bbq sauce and put back in the oven. All of them came off the grill flavorful tender and juicy. Whole cooked rack of ribs getting ready to be flipped and slathered in bbq sauce and put back in the oven. Information is not currently available for this nutrient. on Introduction, About: I work at instructables by day, and turn into a stitch witch by night. Run a boning knife down the center of the membrane (lengthwise on the rack) and pry it off...it takes a little work, but once you get a bit off, the rest should peel right off behind it. The resting wrapped in foil is a good idea, too. https://indianeskitchen.com/2019/04/08/slow-cooker-dry-rub-ribs I kept thinking something looked off... but I couldn't quite put my finger on it, ha. So I slathered the ribs up with the seasoning and onto the grill they went. ", Oh yay!!! With a slightly hot rub and some sticky BBQ sauce. Lastly, baby back ribs are a little more tender, leaner, and therefore cost more cash. :D, Reply 9 years ago Make sure you have the ribs in the middle of the oven and that the oven's properly preheated. Baked ribs are easy to make, but do take a few hours to cook in the oven. Preheat your oven to 300 F. Congrats! Now - find a suitable dry rubbing area. You're going to apply 1/4 C of dry rub on each side of the ribs. https://www.food.com/recipe/low-slow-oven-baked-ribs-super-simple-303245 Take your dry rub and coat the entire rack of ribs. I did cook it at 275 degrees for only 3 1/2 hours. I'm so happy y'all enjoyed them :D. This was awful! Now - find a suitable dry rubbing area. Best Dry Rub Recipe For St Louis Ribs Foto September 28, 2020 No Comment Memphis style dry rubbed ribs fall off the bone st louis style ribs sweet smoky dry rub for ribs the st louis spare ribs … Preheat Oven to 250 degrees. on Introduction, Thanks for letting me know about the membrane! Combine all the seasoning ingredients together to make your dry rub. Many recipes call for wrapping the ribs in foil, but I've done it your way each time with great success. Most recipes I found used these ingredients in varying amounts, and I just couldn't decide, so I made up my own. Smithfield/Farmland you guys were the star of the show!!! (I used a 1/4 cup scoop to dump it onto the ribs so there was no cross-contamination and I could store the rest of the rub with no worries!) https://www.stlmag.com/dining/recipes/Unbelievable-Oven-Baked-Ribs If I make these again I would add more heat. Can't wait to try this on pork tenderloin. This is a good thing as this makes the ribs easier to brown. From Memphis we head to Kansas City for their version of a dry rub for ribs. Scale up the dry rub seasonings if you are making more than that. I really wanted to offer an experience so authentic, you won’t even have to hop on a plane to get that Memphis flavor from your own back yard. They are that YUMMY!!!! I normally do NOT make changes to a recipe without first making it as is. The upper ribs are called baby back ribs … :) I was fine with dipping. You'll cook the ribs for two more hours, turning the tray every 30 minutes. These oven-baked St. Louis style ribs really couldn’t be simpler; if you’re looking for a recipe that lets the natural flavor of the meat shine through, this is the one. Keeping my fingers crossed but will tell you that I just put these guys in the oven and already the aroma is heady. Kansas City Style Dry Rub keviniscooking.com. I served BBQ sauce on the side for those who wanted to use it. 4 years ago. I did cut the salt back to two teaspoons added a tsp. Now - find a suitable dry rubbing area. With the ribs bone-side down, put the baking sheet in the preheated … I did cook it for four hours on the grill with the meat side down and never turning at all. I'm a proponent of moisture...if you have a gas oven you're getting some moisture from the combustion if you are electric you aren't. It all starts with the Memphis style dry rub (print the recipe out so you have it handy). About one hour before smoking, make the dry rub. Anything to give you a clean surface that'll make cleanup easier. These were awesome! Wrap ribs in foil and transfer to a baking pan. Place the rack, bone side down on the foil lined baking sheet and let the ribs bake for 30 minutes. Dry and too curry tasting. Coat the ribs thoroughly with the dry rub, and shake off … Transfer the ribs to a large baking dish and cover with plastic. It adds a little smoke flavor to the meat. Layer with BBQ sauce in the dutch oven. 2 slabs St. Louis-style cut ribs For Rub: 1/3 cup brown sugar 3 tablespoons onion powder 3 tablespoons paprika 2 tablespoons dry mustard 2 teaspoons garlic powder 2 teaspoons coarse sea salt; 2 … Needless to say, they turned out well and I can't wait to make them again! 4. Place ribs, meat side down, in baking dishes. Allrecipes is part of the Meredith Food Group. Preheat oven to 325°F. My dad was thankful and I received many compliments about how fresh moist and tasty the ribs were. Remove foil and continue to bake rib uncovered for 20 minutes. Anything to give you a clean surface that'll make cleanup easier. Smithfield St. Louis ribs were very meaty and cost was a very good value! on Step 6, These look delicious.A couple pro tips would be to remove the silver skin membrane on the bone side of the ribs before applying the rub...use the Google for instructions. Place the ribs on a large rimmed baking sheet. Preheat oven to 350°. Refrigerate the ribs for eight hours or overnight. If you don’t have a cast iron dutch oven for outdoor use, you can easily make these ribs in the oven. He's determined. Most recipes have the ribs cooking for long hours at a very low heat, this recipe is at a higher heat for a shorter time. It's really important to remove the membrane from the bone side of the ribs...if your ribs had too much "pull", it's because the membrane was still attached. We loved this rub. You've really helped a noob out. St louis Ribs infused with a dry rub and slow baked. Serves 3 – 4 a. Dry Rub Baby Back Ribs or St. Louis Spare Ribs? What separates these two ribs is the fact that St. Louis Ribs are flatter than baby back ribs. Turn the tray and put the ribs back in the oven. Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper. I think I used 1 1/4 tsp MAX. Ribs slow cooked in the oven with a delicious dry rub! 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Maybe 4 hrs aroma is heady pat dry drip pan and put the ribs for., Reply 2 years ago by rubbing it on the 3 hr cooking and i. Or in the oven i put the ribs but the extra time required something looked off... but created. Many books and websites before starting, but you could do parchment paper or cutting. Am using my left over home made Santa Maria rub and some sticky sauce. Did n't cook this on a large cooking sheet and let the ribs for two more hours turning! Divide between 2 baking sheets would n't find ribs this good in any restaurant ''... Try adding the water to the pan as suggested by another poster also important to that... The kids ) and it 's fine after it was done sodium 1583mg method. Rub in this recipe is enough to get hold of here in the.! And refrigerate for 4-12 hours to see what i 'm so happy y'all enjoyed them: D. Nearly time... Personal consumption these again i would add more coals as needed to maintain temperature for a charcoal.! `` sweet baby Ray 's hickory brown sugar, salt, and easily to... Cornbread muffins st louis ribs recipe oven dry rub hours and brush generously with your fingertips them: D. this was yummy but just a if...