How to Make St Louis Style Ribs
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
2 hrs 10 mins
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Total Time
2 hrs 50 mins
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Servings
6
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Calories
770 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
How to Make St Louis Style Ribs
Description
How to Make St Louis Style Ribs highlights a process that starts by toasting whole spices—fennel, cumin, and coriander—to release their oils and deepen flavor, before grinding them to form the spice base of the dry rub. Combined with brown sugar, paprika, garlic and onion powders, and cayenne, the rub imparts a complex, savory, and slightly sweet coating on the pork ribs. Mustard serves as a binder for the rub to stick evenly across the meat.
The cooking method uses a gas grill or smoker set to 350°F with indirect heat, allowing the ribs to cook slowly without direct flame contact. Wrapping the ribs in aluminum foil with apple juice adds moisture and tenderizes the meat further by gentle steaming. The ribs are cooked until the collagen breaks down at higher internal temperatures to achieve that sought-after tender yet juicy texture. This slow cooking also allows the flavors of the rub and juice to meld into the ribs.
This recipe fits occasions when you want to prepare a substantial, rustic pork main with bold seasoning. The dry rub and grilling approach suit home cooks looking to replicate barbecue-style ribs without needing commercial smokers. The recipe notes clarify that internal temperature and heat zones on the grill impact results and offer guidance for best textures.
Additional tips include substituting apple vinegar for a tangier mop sauce and adjusting spice quantities if using pre-ground spices. Grilling ribs using indirect heat and monitoring internal temperature ensures tenderness, while removing the membrane from the ribs before seasoning improves texture and flavor penetration.
Ingredients
- 4 lbs pork ribs St Louis style
- 1/4 cup yellow mustard
- 1/4 cup apple juice (See Note 1)
- 1 cup BBQ sauce of choice
Dry Rub
- 2 tbsp fennel seeds (See Note 2)
- 2 tbsp cumin seeds (See Note 2)
- 1 tbsp coriander seeds (See Note 2)
- 1/2 cup brown sugar
- 2 tbsp salt
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cayenne pepper ground
- 1 tbsp black pepper
- 1 tbsp oregano dried
- 1 tbsp mustard powder dry
Instructions
- Toast the fennel, coriander and cumin seeds in a sauté pan until fragrant and oils have been released. Grind in a spice grinder until in powder form. Feel free to use ground spices if you prefer, but use a 1/2 tsp LESS of each.
- In a small bowl whisk together the toasted/ground spices and all the remaining dry rub ingredients. Set aside.
- Peel membrane off from the back of ribs. Apply mustard on both sides of the ribs. Sprinkle dry rub all over both sides of the ribs.
- Let sit for 30 minutes minimum (or 8 hours, covered if refrigerated).
Grill Method
- Preheat gas grill or smoker to 350°F. Grill using indirect heat (See Note 3).
- Place the rack, bone side down on the grill, close the lid. Let the ribs cook for 30 minutes.
- Take ribs off grill and place on aluminum foil. Fold up sides, pour apple juice (mop sauce) over and wrap tightly in foil. You want this as watertight as possible after pouring in the apple juice.
- Place the wrapped ribs back on the grill, close the lid and increase temperature to 375°F for 30 minutes.
- Turn the heat down to 250°F. Unwrap the ribs, remove them from of the foil, and place them back on the grill. Baste with BBQ sauce every 15 minutes for a total of 60 minutes or until the internal temperature is 195°F. Allow to rest 10 minutes, slice and serve.
Oven Baked Method
- Preheat oven to 325°F.
- Line a baking sheet with aluminum foil. Place the rack, bone side down on the foil lined baking sheet and let the ribs bake for 30 minutes.
- Take ribs off baking sheet and place on a new sheet of aluminum foil (maybe use 2 sheets of aluminum foil to accommodate ribs). Fold up sides, pour apple juice (mop sauce) over and wrap tightly in the foil. You want this as watertight as possible after pouring in the apple juice.
- Place the wrapped ribs back on the baking sheet and increase oven temperature to 375°F and bake for 30 minutes.
- Turn the heat down to 250°F. Unwrap the ribs, remove them from of the foil, and place them back in the oven. Baste with BBQ sauce every 15 minutes for a total of 60 minutes, or until the internal temperature is 195°F. Allow to rest 10 minutes, slice and serve.
Notes
- Use apple cider vinegar instead of apple juice for a tarter mop sauce if desired.
- If using ground spices instead of whole toasted seeds, reduce each by 1/2 teaspoon to avoid overpowering flavors.
- Set up a two-zone gas grill for indirect heat: one half lit for desired temperature, the other side unlit to cook ribs without direct flame.
- For charcoal grills, place the lit coals to one side to create indirect heat area and use a drip pan to prevent flare-ups.
- Cook ribs until the internal temperature reaches 195-200°F for tender, gelatin-rich meat that falls off the bone.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 770 kcal
% Daily Value*
| Calories | 770kcal | 39% |
| Carbohydrates | 45g | 15% |
| Protein | 60g | 120% |
| Fat | 37g | 57% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 223mg | 74% |
| Sodium | 1173mg | 49% |
| Potassium | 1302mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 1670IU | 33% |
| Vitamin C | 2mg | 2% |
| Calcium | 167mg | 17% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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