All ribs are delicious, but not all ribs are St. Louis style. These pork ribs get their rich flavor and juicy texture from lots of belly fat.
They’re cut from the lower half of the rib section and were first trimmed into a rectangular rack in St. Louis, hence the name. Think of them as trimmed-up spare ribs that are ready for grilling or baking until they fall off the bone.
Cooking hack: steam or add liquid to your pork ribs during the cooking process to keep them moist!
Our Favorite Recipe for St. Louis Pork Ribs
Brown sugar, cider, whiskey, and mustard. These ribs are saturated with flavor at every opportunity.
- 1 pkg ButcherBox St. Louis Ribs or Baby Back Ribs
- 1 c brown sugar
- 4 cloves garlic grated
- 2 Tbsp cumin
- 1 Tbsp chili powder
- 2 Tbsp kosher salt
- 1 tsp black pepper
- 2 c apple cider
- ¼ c whiskey
Mustard BBQ Sauce
- 6 cloves garlic rough chop
- 1 tsp ghee
- 1 sm onion rough chop
- 1 c cider vinegar
- ½ c apple cider
- 1 8 oz bottle yellow mustard
- ⅓ c ketchup
- 2 Tbsp honey
- pinch cayenne
- 1 tsp cumin
- Mix all ingredients for the rub together in a bowl.
- Rub mixture on both sides of ribs, wrap in foil and place a on dish to catch any leakage. Refrigerate for 1-2 days.
- Preheat oven to 300°F.
- Place wire rack on sheet pan, remove ribs from foil and place on rack.
- Pour cider and whiskey into bottom of sheet pan, cover pan with foil and place in oven.
- Roast for 2½ hours.
Mustard BBQ Sauce
- Preheat saucepan. Melt ghee, add onions and garlic, and sauté until translucent.
- Add cider vinegar and cider to saucepan. Reduce liquid by half.
- Add remaining ingredients and let simmer for 30 minutes.
- Dress ribs with sauce fresh out of the oven, and let rest for 10 minutes. Enjoy!
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