St Louis-Style Ribs Recipe

Name: St Louis-Style Ribs Recipe
Prep time: 15 min
Cook time: 180 min
Ingredients: 2 lb. St Louis ribs; 1/2 cup barbecue sauce; 1 tbsp paprika; 1/2 tbsp garlic powder; 1/2 tsp cayenne pepper; 1 tsp dried oregano; 1/2 tbsp brown sugar; pinch of salt and black pepper

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Sink your teeth into these St Louis-Style Ribs—irresistible BBQ taste and delectable meat done right in your oven.

St Louis Style Ribs Recipe featured image above

Growing up, I always thought there was only one type of ribs and only one way to cook them. That’s because my dad liked his spare ribs on the barbecue and never could we deviate from this menu. He was in charge of the grill so there wasn’t much we could do. To his credit, he made them incredibly well and, as ribs were seen as a treat, we didn’t complain. It wasn’t until I met my husband that I was introduced to the wonderful world of rib cuts and sauces. It was also at this time that slow cookers became as ubiquitous as they are now. Suddenly I could experiment.

That’s sort of how I came across this recipe. We were grocery shopping and he pointed out St Louis-Style Ribs. “What are those?” I asked innocently. That was the impetus of an afternoon spent watching competitive rib eating. St Louis ribs, because of their consistent rectangular shape, are used in such sports. I’ve done Country-Style Pork Ribs, Oven-Baked Baby Back Ribs, as well as umpteen other recipes that detail how to cook your ribs. But I’ve never dealt with St Louis-Style Ribs… until today!

What Different Styles of Ribs Are There?

St Louis-Style Ribs: Spare ribs that have had the brisket flap and rib tips removed. This results in a uniform shape that rib-eating competitions appreciate.

Country-Style Ribs: A bit of a misnomer as these really aren’t ribs at all. Instead they come from the blade end of the loin. They are meatier and less fatty than typical pork ribs.

Texas-Style Beef Ribs: As with everything in the Lone Star State, these ribs are huge. “Dinosaur ribs” some people call them. They come from the plate primal cut and have a very strong taste.

Asian-Style Ribs: Also known as Korean Short Ribs, these are beef short ribs are marinated in soy-based sauce that usually features garlic, ginger, and sesame oil.

Memphis-Style Ribs: Pork ribs that are usually dry-rubbed, with sauce served on the side.

Ingredients //

2 lb. St Louis Ribs
1/2 cup barbecue sauce

Spice Rub:

1 tbsp paprika
1/2 tbsp garlic powder
1/2 tsp cayenne pepper
1 tsp dried oregano
1/2 tbsp brown sugar
pinch of salt and black pepper

How to Make St Louis-Style Ribs // The Steps

Step 1: Combine the spices in a small bowl. Preheat the oven to 300°F.

Step 2: Remove the membrane from the ribs. Rub both sides with the spices. Let the ribs absorb the spices for at least 15 minutes.

Step 3: Wrap the ribs in aluminum foil and place them on a baking sheet. Bake for 2 hours, until tender.

Step 4: Remove the ribs from the foil and brush with the barbecue sauce. Return to the oven and bake uncovered for another 25–30 minutes.

Step 5: Let the ribs rest for 15 minutes then cut. Enjoy with some extra barbecue sauce on the side.

Top Tips For Perfect St Louis-Style Ribs //

Trim any excess fat. You want to expose the meat to the spice and sauce without the fat getting in the way.
If you have the time, prepare this meal the day before and let the rub do its thing overnight.
Let the ribs reach room temperature to ensure even cooking. (So, if you do refrigerate the ribs the night before, be sure to take them out earlier in the day).
Try the “Texas Crutch,” which involves spraying the ribs with apple juice or cider then letting them steam in the aluminum foil. It prevents the meat from drying out.
Don’t overlook the resting period after the ribs are cooked. In those 15 minutes, the juices will redistribute and the ribs continue to cook.

St Louis Style Ribs Recipe featured image below

FAQs //

What does removing the membrane do?

Removing the membrane exposes the meat so that the rub can penetrate it better. Leaving it on would also make the ribs more difficult to chew.

How do I know when the ribs are done?

You should be able to pull the meat away from the bone quite easily. But if you would like to take the guessing game out of it, use a meat thermometer. The ribs should reach an internal temperature of 195-203°F. And keep in mind they’ll continue to cook for the 15 minutes after you take them out of the oven.

Can I do these ribs in a slow cooker or on the barbecue?

Sure. Here’s a recipe you can consult on how to do them in a slow cooker. If you’re using a barbecue, you’ll want to set up indirect grilling whereby one side of the grill is turned on while the ribs sit on the other.

Do I need to pat dry the ribs before applying the dry rub?

It’s not necessary but doing so does let the spices stick to the meat better. The spice rub, because it’s dry, then turns into a crust of sorts.

What other herbs and spices can I add to them?

You can use onion powder, chili powder, mustard powder, celery salt, coriander, thyme… the list goes on.

Serving Suggestions //

The ribs go well with traditional barbecue side dishes like coleslaw, Slow Cooker Baked Beans (the perfect accoutrement to cook while you wait for the ribs), Jenny’s Cornbread, Grilled Corn Salad, or Cowboy Caviar Dip (a Southern mix of corn, a rainbow of peppers, and avocado). And if you’re looking for other BBQ entrees to try, this recipe for Texas Tommy Dogs and Cheeseburger Sliders is just dying to be made.

How to Store St Louis-Style Ribs //

Let the ribs cool completely then wrap them in aluminum or stick them in an airtight container. They should be okay in the fridge for up to 4 days. If you would like to freeze them, wrap them in plastic or foil then put them in the airtight container. They should keep for up to 3 months. To reheat, let the frozen ribs thaw in the fridge overnight then warm them in the microwave or in the oven. In the oven, set the temperature on low, add a bit of moisture to the pan, then cover with foil.