Tulo

St. Louis Ribs Recipe

St. Louis cut ribs are trimmed into an even rectangle, so they cook more uniformly than a whole spare rib slab. A low, slow bake breaks down the connective tissue between the bones, and a short stint wrapped in foil finishes the job with trapped steam before a final broil sets the glaze into a sticky, caramelized bark.

Prep
20 min
Cook
210 min
Total
230 min
Servings
8

Ingredients

Servings8
  • 2 racks (about 3 lbs each) St. Louis style pork ribs
  • 2 tbsp yellow mustard
  • 1/2 cup, packed brown sugar
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chili powder
  • 1 tbsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 1/2 tsp cayenne pepper
  • 1 1/2 cups barbecue sauce

Nutrition per serving

Calories
687
Protein
43g
Carbs
39g
Fat
40g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Peel the thin membrane off the bone side of each rack: slide a butter knife under it at one end to loosen a corner, grip it with a paper towel, and pull it off in one piece. Pat the ribs dry.
  2. 2In a small bowl, stir together the brown sugar, paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cayenne.
  3. 3Rub a thin, even layer of mustard over both sides of each rack, then pack the dry rub on generously, pressing it into the meat. Let the ribs sit at room temperature for 30 minutes, or refrigerate uncovered for up to 8 hours for a firmer bark.
  4. 4Preheat the oven to 275°F (135°C). Set a wire rack inside a foil-lined rimmed baking sheet and arrange the ribs bone-side down.
  5. 5Bake uncovered for 2 hours.
  6. 6Remove the ribs and wrap each rack tightly in a double layer of foil. Return to the baking sheet and bake for another 60-75 minutes, until a fork slides into the meat between the bones with almost no resistance.
  7. 7Carefully unwrap the ribs (steam escapes fast) and brush both sides generously with barbecue sauce.
  8. 8Place the ribs back on the rack, meat-side up, and broil on high for 3-5 minutes, or grill over medium-high heat, watching closely until the sauce bubbles and darkens at the edges without burning.
  9. 9Rest the ribs for 10 minutes before slicing between the bones.
How to Use a Meat Thermometer

Tips & variations

  • Spritz the ribs with apple juice or apple cider vinegar every 45 minutes during the uncovered bake for extra moisture and a deeper mahogany color on the bark.
  • For a smokier flavor without a smoker, add 1/2 teaspoon of liquid smoke to the mustard before rubbing it on the ribs.
  • Skip the sauce entirely for dry-rub ribs, serve with barbecue sauce on the side instead of glazing and broiling.
  • St. Louis cut ribs run meatier and fattier than baby back ribs, so they can handle the longer, slower cook without drying out.

Storage & reheating

Refrigerate leftover ribs wrapped tightly in foil for up to 4 days, or freeze for up to 3 months. Reheat wrapped in foil with a splash of water or apple juice at 300°F (150°C) for 20-25 minutes to restore moisture; unwrap for the last few minutes if the bark needs re-crisping.

Tips from the Tulo kitchen

  • A wire rack under the ribs keeps the bottom from steaming against the pan and stalling the bark, use one if the baking sheet allows it.
  • Trimmed rib scraps and the removed membrane can go straight into a stockpot for a smoky base to bean or greens recipes instead of being tossed.

FAQ

What makes ribs 'St. Louis style' instead of just spare ribs?

St. Louis style ribs are spare ribs with the rib tips, breastbone, and cartilage trimmed away, leaving a flatter, more rectangular rack that cooks more evenly and is easier to slice.

How do I know when the ribs are done?

Look for meat that has pulled back from the bone ends by about a quarter inch and a fork or toothpick that slides in with little resistance; internal temperature should read 195-203°F (90-95°C) in the thickest part, well above the food-safety minimum because that extra heat is what melts the collagen.

Can these be finished on a grill instead of under the broiler?

Yes. After unwrapping and saucing, grill the ribs over medium-high heat for 3-5 minutes per side, turning often so the sugar in the sauce caramelizes without scorching.

Why wrap the ribs in foil partway through cooking?

The foil traps steam around the meat, which speeds up collagen breakdown and keeps the ribs from drying out during the second half of the long bake, a method commonly called the Texas crutch.

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