St Louis Style Pork Ribs Recipe

Paprika: Adds a sweet and smoky flavor to the ribs.

Brown sugar: Provides sweetness and helps to caramelize the ribs.

Chili powder: Adds a bit of heat and depth of flavor.

Garlic powder: Enhances the savory taste of the ribs.

Onion powder: Adds a subtle onion flavor.

Black pepper: Adds a touch of heat and balances the flavors.

Salt: Enhances all the other flavors.

Bbq sauce: Adds a rich, tangy, and sweet glaze to the ribs.

When preparing St. Louis style pork ribs, it's crucial to ensure the spice rub is evenly distributed over the meat. This not only enhances the flavor but also helps in forming a delicious crust. To achieve this, pat the ribs dry with paper towels before applying the rub. This allows the spices to adhere better to the meat. Additionally, when wrapping the ribs in aluminum foil, make sure the foil is tightly sealed to trap the moisture, which will help in tenderizing the ribs during the initial cooking phase.

• St Louis style pork ribs - Substitute with baby back ribs: Baby back ribs are more tender and leaner, making them a good alternative for a similar cooking method and flavor profile.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the ribs.

• Brown sugar - Substitute with honey: Honey provides a similar sweetness and helps create a caramelized crust when cooked.

• Chili powder - Substitute with cayenne pepper: Cayenne pepper offers a similar heat level, though it is slightly spicier, so use less to achieve the desired flavor.

• Garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor, though it may alter the texture slightly.

• Onion powder - Substitute with dried minced onion: Dried minced onion offers a similar flavor and can be used in the same quantity.

• Black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used in the same quantity for a similar level of heat.

• Salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the ribs.

• BBQ sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and tangy flavor similar to BBQ sauce, though it has a slightly different profile.

• Allow the ribs to cool completely before storing. This helps prevent condensation, which can make the meat soggy.
• Wrap each rack of ribs tightly in aluminum foil or plastic wrap to maintain moisture and prevent freezer burn.
• Place the wrapped ribs in an airtight container or a heavy-duty freezer bag. Label the container or bag with the date to keep track of freshness.
• Store the ribs in the refrigerator if you plan to eat them within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.
• To reheat refrigerated ribs, preheat your oven to 250°F (120°C). Place the ribs on a baking sheet and cover with aluminum foil. Heat for about 20-30 minutes or until warmed through.
• For frozen ribs, thaw them in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated ribs.
• If you prefer to reheat using a grill, preheat the grill to medium heat. Place the ribs on the grill and cook for about 10-15 minutes, turning occasionally and basting with bbq sauce to keep them moist.
• Avoid microwaving the ribs as it can make the meat tough and unevenly heated.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the ribs on a baking sheet and cover them with aluminum foil to retain moisture.
  3. Heat the ribs for about 20-30 minutes, or until they reach an internal temperature of 145°F (63°C).
  4. Optionally, brush with additional bbq sauce during the last 10 minutes of reheating for extra flavor.

• Grill Method:

  1. Preheat your grill to medium heat, around 300°F (150°C).
  2. Wrap the ribs in aluminum foil to prevent them from drying out.
  3. Place the wrapped ribs on the grill and heat for about 15-20 minutes.
  4. Unwrap the ribs and brush with bbq sauce, then grill for an additional 5-10 minutes to caramelize the sauce.

• Microwave Method:

  1. Place the ribs on a microwave-safe plate.
  2. Cover the ribs with a damp paper towel to keep them moist.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If needed, heat for an additional 1-2 minutes until the ribs are warmed through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 165°F (74°C).
  2. Place the ribs in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove the ribs from the bag and optionally sear them on a hot grill or skillet for 1-2 minutes per side to add a crispy exterior.

• Stovetop Method:

  1. Place the ribs in a large skillet or pan.
  2. Add a splash of apple juice or broth to the pan to keep the ribs moist.
  3. Cover the pan with a lid and heat on low for about 10-15 minutes, turning occasionally.
  4. Optionally, brush with bbq sauce during the last few minutes of reheating.

• Grill: Used to cook the ribs at a consistent temperature of 275°F (135°C).

• Mixing bowl: Used to combine the spices for the rub.

• Aluminum foil: Used to wrap the ribs during the initial cooking phase to keep them moist.

• Basting brush: Used to apply the BBQ sauce to the ribs.

• Tongs: Used to handle the ribs on the grill.

• Measuring cups: Used to measure out the paprika, brown sugar, and BBQ sauce.

• Measuring spoons: Used to measure out the chili powder, garlic powder, onion powder, black pepper, and salt.

• Knife: Used to trim any excess fat from the ribs before cooking.

• Cutting board: Used as a surface to prepare the ribs.

• Timer: Used to keep track of the cooking and basting times.

• Serving platter: Used to present the ribs once they are done and have rested.

Prepare the spice rub in advance: Mix the paprika, brown sugar, chili powder, garlic powder, onion powder, black pepper, and salt ahead of time and store in an airtight container.

Use a meat thermometer: Ensure the ribs are cooked to perfection without constantly checking by using a meat thermometer.

Preheat the grill properly: Make sure the grill is at the right temperature before placing the ribs to save cooking time.

Double the recipe: Cook extra ribs and freeze them for a quick meal later.