WHAT ARE ST LOUIS STYLE RIBS RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

RECIPE FOR HOW TO MAKE THE BEST ST. LOUIS–STYLE RIBS



Recipe for How to Make the Best St. Louis–Style Ribs image

Feeding a crowd? Make St. Louis–Style Ribs from Delish.com.

Provided by Makinze Gore

Categories     dinner party    feed a crowd    Summer    Sunday lunch    Super Bowl    meat

Total Time 3 hours 35 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

3 lb.

spareribs

2 tbsp.

brown sugar

2 tsp.

kosher salt 

1 tsp.

garlic powder

1 tsp.

onion powder

1 tsp.

oregano

1/2 tsp.

freshly ground black pepper

1/2 tsp.

chili powder

1/2 tsp.

mustard powder

1/4 tsp.

cayenne pepper

4 tbsp.

butter, cut into cubes

1 c.

barbecue sauce

Steps:

  • Preheat oven to 300° and line a baking sheet with aluminum foil. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under the membrane and then peeling it away. In a small bowl, combine brown sugar and seasonings. Rub mixture all over ribs until well coated.  Evenly distribute butter cubes over ribs, wrap tightly in foil, and place on prepared baking sheet. Bake until very tender, about 2 1/2 hours.  Switch oven to broil, unwrap ribs, and brush all over with barbecue sauce. Place back on baking sheet and broil until sauce starts to caramelize, 5 minutes.

KANSAS CITY STYLE ST. LOUIS RIBS RECIPE | ALLRECIPES



Kansas City Style St. Louis Ribs Recipe | Allrecipes image

Barbecue-seasoned St. Louis ribs are grilled slowly over low heat and brushed with Kansas City-style barbecue sauce.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips    Smithfield®

Total Time 4 hours 40 minutes

Prep Time 10 minutes

Cook Time 3 hours 30 minutes

Yield 4 servings

Number Of Ingredients 13

2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
Vegetable oil
¼ cup favorite barbecue seasoning rub
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
1 (18 ounce) bottle ketchup
1 cup honey
1 cup white vinegar
¼ cup water
¼ cup light molasses
1 tablespoon chili seasoning blend
2 teaspoons hickory liquid smoke
1 teaspoon dry mustard
½ teaspoon ground allspice

Steps:

  • About one hour before smoking, coat both sides of ribs with a little vegetable oil and sprinkle with barbecue seasoning rub. Set aside at room temperature for 1 hour.
  • Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
  • Meanwhile, make the sauce. Combine all ingredients in small saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 15 minutes, stirring frequently.
  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with Kansas City-style barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.

Nutrition Facts : Calories 1474.7 calories, CarbohydrateContent 121.6 g, CholesterolContent 275.4 mg, FatContent 87 g, FiberContent 1.2 g, ProteinContent 58.2 g, SaturatedFatContent 30.6 g, SodiumContent 4630.6 mg, SugarContent 110.4 g

More about "what are st louis style ribs recipes"

OVEN BARBECUED ST. LOUIS STYLE RIBS RECIPE - FOOD.COM
BEGIN with the sauce recipe several hours before you plan serving. The first steps are making a BBQ sauce. It takes some time to thicken. This is the only way to make ribs without a grill. The sauce recipe delivers a sweet-sour tang with a little bite from the vinegar. The ribs always turn out "fallin' off the bone" tender. Do not be afraid of the amount of ingredients in this recipe. The BBQ sauce can be used on anything. (For an easier time, use a commercial sauce.) After some reviews I have read, I need to revise my recipe. Boiling or simmering the sauce helps to draw flavor by allowing it to thicken or cook off the liquid leaving a condensed sauce. This is called "reducing." You are literally making your own BBQ sauce.
From food.com
Reviews 5.0
Total Time 5 hours 15 minutes
Calories 192.5 per serving
  • Uncover and bake for an additional 30 minutes, basting the ribs 2-3 times during final stage.
See details


TRADITIONAL RUB FOR ST. LOUIS RIBS | ALLRECIPES
A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.
From allrecipes.com
Reviews 4.7
Total Time 4 hours 40 minutes
Category Trusted Brands: Recipes and Tips, Smithfield®
Calories 1098 calories per serving
  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
See details


3-2-1 ST. LOUIS RIBS | PIT BOSS GRILLS® RECIPES
WOOD PELLET RECOMMENDATION In order to help bring out the sweet and savory notes in this recipe, we recommend using our Fruitwood Blend Hardwood Pellets. Note: This recipe uses Pit Boss Pulled Pork Rub Seasoning.DIET INFOFlexible Dieting
From pitboss-grills.com
Reviews 4
Total Time 6 hours 10 minutes
Cuisine American
  • Remove ribs from the grill, allow to rest for 15 minutes, then slice and serve hot.
See details


TRADITIONAL RUB FOR ST. LOUIS RIBS | ALLRECIPES
A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.
From allrecipes.com
Reviews 4.7
Total Time 4 hours 40 minutes
Category Trusted Brands: Recipes and Tips, Smithfield®
Calories 1098 calories per serving
  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
See details


ST. LOUIS-STYLE RIBS RECIPE - THE SPRUCE EATS
Jun 18, 2013 · Ingredients. 1/3 cup brown sugar, packed. 3 tablespoons onion powder. 3 tablespoons paprika. 2 tablespoons dry mustard. 2 teaspoons garlic powder. 2 teaspoons coarse sea salt. 2 teaspoons freshly ground black pepper.
From thespruceeats.com
See details


ST. LOUIS BBQ RIBS | TRAEGER GRILLS
From traeger.com
See details


WHAT ARE ST. LOUIS STYLE RIBS AND HOW DO I GRILL THEM ...
Sep 12, 2014 · But how do I grill St. Louis style ribs? Well, that’s easy. Go with the high heat method. St. Louis Style Ribs Ingredients: 2 slabs, St. Louis style ribs salt your favorite rub your favorite BBQ sauce. First, trim off that tapered end and that flap along the bottom if it’s there and peel off the membrane on the back.
From grillinfools.com
See details


ST LOUIS STYLE RIBS RECIPE (OVEN BAKED ) - COOKINGLSL.COM
From cookinglsl.com
See details


ST. LOUIS STYLE RIBS | CHAR-BROIL | CHAR-BROIL®
St. Louis-style ribs are immensely popular, particularly in the world of competitive BBQ. Unlike the typical spare rib or the baby back, the St. Louis-style rib is really uniform in shape. A slab is almost a perfect rectangle, which makes for even cooking all the way through -- ideal for competition BBQ, where replicating the same, superb ...
From charbroil.com
See details


ST. LOUIS BBQ RIBS RECIPE | KINGSFORD | KINGSFORD®
St. Louis BBQ Ribs The people of St. Louis know their BBQ sauce, and when they talk BBQ, they’re actually talkin’ grilled pork ribs, smothered in a sweet, smoky layer of deliciousness that you’ll want to pour over everything. Take our advice, and make plenty of extra sauce and dry rub to store away for later.
From kingsford.com
See details


WHAT ARE ST. LOUIS STYLE RIBS AND HOW DO I GRILL THEM ...
Sep 11, 2014 · The St. Louis Style Ribs are almost perfectly rectangular. Technically speaking the rib tips, skirt flap along the bottom and the cartilage laden section along the side that used to connect to the sternum parts are trimmed away. Sometimes a meat cutter will only cut away the part that used to connect to the sternum and call them St. Louis Style ...
From grillinfools.com
See details


BBQ 3-2-1 ST. LOUIS RIBS RECIPE | TRAEGER GRILLS
Carefully remove the foil from the ribs – watch out for hot steam – and brush the ribs on both sides with your favorite Traeger BBQ sauce. Discard the foil. Arrange the ribs directly on the grill grate, bone side down and continue to grill until the sauce tightens, about 30 minutes to 60 minutes more.
From traeger.com
See details


FALL OFF THE BONE ST LOUIS STYLE RIBS - DON'T SWEAT THE RECIPE
Apr 25, 2017 · Lay ribs onto heavy-duty tin foil, add honey and butter equally to each side. Seal ribs in tin foil, place back on the grill for 1 to 1 and one-half hour. Remove ribs from grill, remove ribs from tin foil. Add more heat to grill, if needed. Place ribs back on the grill over heat for app 5 minutes each side.
From dontsweattherecipe.com
See details


COOKING ST LOUIS STYLE RIBS - SHARE-RECIPES.NET
St. Louis Ribs with a Dry Rub Recipe [lowcarb] Casa de . 7 hours ago Remove the thin membrane attached to the underside of the ribs. Sprinkle both sides ribs with the rub. Set aside at room temperature for one hour. Preheat the grill for indirect cooking at 250 to 300 degrees F. Place the ribs, meaty side down, over a drip pan, close the grill, and cook for 2 hours.
From share-recipes.net
See details


HOW TO MAKE ST LOUIS STYLE RIBS IN THE OVEN | SIMPLY BEING ...
Jun 17, 2019 · St Louis Style Ribs Recipe Ingredients. I love easy, simple recipes. That’s one of the reasons I often go with fresh pork. Cooking pork, whether it’s grilling, baking or pan frying, always gives me delicious flavor. And the flavor is what it is all about, y’all.
From simplybeingmommy.com
See details


ST.LOUIS CROCK POT RIBS – DROP ‘EM AND LEAVE ‘EM – TAKE ...
Aug 13, 2012 · Combine in a small bowl. Steps: 1)In a 6-quart slow cooker. Place the rack of ribs so they all fit in the slow cooker. 2)Place the sliced onion in your pot, then put the ribs back in. Rub the dry mixture all over the ribs. 3)Pour combined liquid ingredients all over the ribs. 4)Cover the crock pot and slow cook for at least 8 hours.
From takebackthekitchen.com
See details


SLOW COOKER ST. LOUIS-STYLE PORK RIBS ...
Sep 24, 2021 · Slow Cooker St. Louis-Style Pork Ribs are so easy to make that you can enjoy these delicious ribs whenever you want. Gone are the days when ribs took an entire day of active cooking; these ribs can be placed in the slow cooker and left to cook on their own. The real secret to this amazing ribs recipe is the flavorful rub that is made from brown sugar, garlic powder, and several other fragrant ...
From favesouthernrecipes.com
See details


HATFIELD ST LOUIS RIBS RECIPE - ALL INFORMATION ABOUT ...
Recipe for How to Make the Best St. Louis-Style Ribs tip www.delish.com. Directions Preheat oven to 300° and line a baking sheet with aluminum foil. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under the membrane...
From therecipes.info
See details


ST. LOUIS PORK RIBS - JUST COOK
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.
From justcook.butcherbox.com
See details


WHAT'S THE DIFFERENCE BETWEEN ST LOUIS STYLE RIBS AND BABY ...
Dec 19, 2021 · Compared with baby backs, these ribs have more meat on the bone and are fattier, making them a more flavorful choice.For those of you who wonder which pork rib cut is the most tender, the meat on St. Louis-style ribs is generally considered tougher than baby backs but can be just as tender when properly cooked.
From brokenbarrelwoodlands.com
See details