St. Louis Style Ribs

These St. Louis Style Ribs are dry rubbed in a spicy, salty combination of toasted spices, slathered with mustard, and can be cooked either in your oven or on your grill. The apple mop sauce guarantees moist, juicy St. Louis ribs!

St. Louis Style Ribs are tender and moist. They’re fatty and full of flavor, and actually very easy to grill! With the right rub and the right technique, the meat will fall off the bone and melt in your mouth.

INGREDIENTS;

St. Louis Ribs – A fatty, rectangular cut. These are essentially trimmed down spareribs.
Yellow Mustard – To flavor, tenderize, and help the dry rub stick to the meat.
Apple Juice – To use as a mop sauce. Use apple cider vinegar for a less sweet option.
Fennel, Cumin, & Coriander Seeds – If using powdered rather than the whole seeds, use ½ tsp less of each.
Brown Sugar – If preferred, you can replace with honey or maple syrup.
Smoked Paprika – For a bit of smoky heat. Be sure to use smoked paprika, not sweet paprika.
Onion & Garlic Powder – It’s best to use powdered, rather than fresh onions and garlic, so that the flavor spreads evenly.
Dried Oregano – Thyme, parsley, or even Italian seasoning would work instead.
Dry Mustard – You could use mustard seeds as a substitute.
Ground Cayenne – Strong, hot, and perfect for barbecue. Some great substitutes include red pepper flakes and chili powder.

HOW TO PREP ST. LOUIS STYLE RIBS

Toast the Spices. Add the fennel, coriander, and cumin seeds to a pan and sauté. Once the spices become fragrant and the oils seep out, grind into a powder.
Make the Dry Rub. Add all of the spices and dry rub ingredients to a bowl and combine with a whisk.
Season the Meat. Slather the mustard over both sides of the meat before dusting meat with the dry rub.
Marinate. Let marinate for at least 30 minutes before cooking.

HOW TO MAKE ST. LOUIS RIBS ON THE GRILL

Prep the Grill. Preheat the grill to 350°F and prepare to grill with indirect heat (see the recipe card at the bottom of the page for directions on how to create a 2-Zone indirect heat setup).
Preliminary Grilling. Lay the rack, bone-side down, on the grill. Close the lid and cook for 30 minutes.
Add the Mop Sauce. Transfer the meat to a sheet of aluminum foil with the sides folded upward. Pour apple juice over the meat and wrap with additional foil, covering and tucking so that it’s watertight.
Grill at Higher Heat. Increase the grill’s temperature to 375°F and move the wrapped rack back to the grill. Cover and cook for another 30 minutes.
Baste, Let Rest, & Serve. After 30 minutes have passed, reduce the heat to 250°F. Take the meat out of the foil and return it to the grill. Baste with your choice of BBQ sauce every 5 minutes for 60 minutes. Let rest for 10 minutes before slicing and serving.

HOW TO MAKE ST. LOUIS RIBS ON THE OVEN

Preliminary Baking. While your oven preheats to 325°F, line your baking sheet with aluminum foil and place the rack, bone-side down, on top. Pop the sheet into the oven for 30 minutes.
Add the Mop Sauce. Transfer the meat to a sheet of aluminum foil with the sides folded upward. Pour apple juice over the meat and wrap with additional foil, covering and tucking so that it’s watertight.
Bake at Higher Heat. Increase the oven’s temperature to 375°F and bake the rack for another 30 minutes.
Baste, Let Rest, & Serve. After 30 minutes have passed, reduce the heat to 250°F. Take the meat out of the foil and return it to the oven. Baste with your choice of BBQ sauce every 5 minutes for 60 minutes. Let rest for 10 minutes before slicing and serving.

What is the difference between St. Louis Ribs and regular ribs?

Did you know that St. Louis Style Ribs doesn’t refer to a dry rub or BBQ sauce, but the cut of the rib itself.

Did you know that the sparerib comes from the belly area and are typically fatter with more meat on them.

St. Louis style ribs have less meat than your average spare rib, and the cartilage and breastbone having been trimmed away. This makes them flat and uniform in shape with meat that is fatty and full of flavor.

Do St. Louis style ribs have a membrane?

St. Louis ribs do come with a membrane, like most spare rib cuts, and it’s always best to remove the membrane before seasoning and cooking. Ask your butcher, or most come removed these days. The membrane is tough and will prevent the interior meat from taking in the rub.

If removing yourself, simply slide a knife beneath the membrane and pull at an angle to remove it from the meat.

How long should rub be on ribs before cooking?

You want to apply a dry rub for at least 30 minutes to let the meat absorb the spices and seasonings. You can marinate for up to 8 hours, which is ideal. Dry rubs are a great option for preparing in the morning and grilling later in the afternoon!