st-louis-ribs

St. Louis Pork Ribs

All ribs are delicious, but not all ribs are St. Louis style. These pork ribs get their rich flavor from lots of belly fat. Juicy!

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.

It’s best to steam or add liquid to your ribs during the cooking process to keep them moist.

Ribs Recipe From the ButcherBox Kitchen

Brown Sugar Rubbed Ribs with Mustard BBQ

4.5 from 4 votes
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Course: Main Course
Cuisine: BBQ
Protein: Pork
Cut: Baby Back Ribs, St. Louis Ribs
Prep Time: 1 day 5 minutes
Cook Time: 3 hours
Total Time: 1 day 3 hours 5 minutes
Servings: 4 people

Ingredients

  • 1 pkg ButcherBox St. Louis Ribs or Baby Back Ribs

Dry Rub

  • 1 c brown sugar
  • 4 cloves garlic grated
  • 2 Tbsp cumin
  • 1 Tbsp chili powder
  • 2 Tbsp kosher salt
  • 1 tsp black pepper

Cooking Liquid

  • 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
  • c ketchup
  • 2 Tbsp honey
  • pinch cayenne
  • 1 tsp cumin

Instructions

  • 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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