St. Louis-Style BBQ Ribs

Ingredients

• 2 racks of St. Louis-style pork ribs (approximately 4 pounds / 1.8 kg) 2 racks of St. Louis-style pork ribs (approximately 4 pounds / 1.8 kg)
• For the dry rub: For the dry rub:
• 2 tablespoons paprika 2 tablespoons paprika
• 1 tablespoon garlic powder 1 tablespoon garlic powder
• 1 tablespoon onion powder 1 tablespoon onion powder
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (optional for heat) 1/2 teaspoon cayenne pepper (optional for heat)
• For the barbecue sauce: For the barbecue sauce:
• 1 cup ketchup 1 cup ketchup
• 1/4 cup apple cider vinegar 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 2 tablespoons molasses 2 tablespoons molasses
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 30g (Saturated: 10g)
• Carbohydrates: 10g (Sugars: 8g)
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat your grill or smoker to 225°F (107°C) for indirect cooking.
2. 2.
   In a small bowl, combine all the dry rub ingredients.
3. 3.
   Pat the ribs dry with a paper towel and remove the membrane from the back of the ribs.
4. 4.
   Generously season both sides of the ribs with the dry rub, pressing it into the meat.
5. 5.
   Place the ribs on the grill or smoker, bone-side down, away from direct heat.
6. 6.
   Close the lid and cook the ribs for 3 hours, maintaining a consistent temperature.
7. 7.
   In the meantime, prepare the barbecue sauce by combining all the sauce ingredients in a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally.
8. 8.
   After 3 hours, brush the ribs with the barbecue sauce, ensuring an even coating.
9. 9.
   Continue cooking the ribs for an additional 1-2 hours, basting with the sauce every 30 minutes.
10. 10.
    The ribs are done when the meat is tender and easily pulls away from the bone.
11. 11.
    Remove the ribs from the grill and let them rest for a few minutes before slicing.
12. 12.
    Serve the St. Louis-Style BBQ Ribs with extra barbecue sauce on the side.

Treat your ingredients with care...

• Pork Ribs — Removing the membrane from the back of the ribs allows the flavors to penetrate the meat better. Use a paper towel to grip the membrane and peel it off.
• Molasses — If you prefer a sweeter sauce, increase the amount of molasses. For a tangier flavor, add a splash of apple cider vinegar.

Tips & Tricks

• For a smokier flavor, add wood chips or chunks to your grill or smoker.
• Letting the ribs rest after cooking allows the juices to redistribute, resulting in a more flavorful and tender meat.
• If you prefer a spicier kick, increase the amount of cayenne pepper in the dry rub.

Serving advice

Serve the St. Louis-Style BBQ Ribs as the main course, accompanied by classic barbecue sides like coleslaw, cornbread, baked beans, and potato salad. Provide extra barbecue sauce on the side for dipping or drizzling over the ribs.

Presentation advice

Arrange the St. Louis-Style BBQ Ribs on a platter, showcasing their caramelized and slightly charred exterior. Garnish with fresh herbs like parsley or cilantro for a pop of color. Serve with the sides in separate bowls or on a large serving tray for a visually appealing presentation.