This recipe for St. Louis Style BBQ Ribs is lip-smacking good. Slow roasted with charcoal, this rib recipe features a homemade spice rub and sauce.
Course Main Course
Keyword BBQ ribs
Prep Time 30minutes
Cook Time 4hours
Resting Time 15minutes
Total Time 4hours30minutes
Author Buy This Cook That
2racksSt. Louis style ribstrimmed, membrane removed
For the Spice Rub
1/2 tablespoondried oregano
For the BBQ Sauce
1/3cupapple cider vinegar
1/4cupmolasses or honey
1teaspoonliquid smoke seasoning
Plus 2 Tablespoons of prepared spice rub
First, in a small jar, combine brown sugar, onion powder, paprika, dry mustard, garlic powder, oregano, coriander, cayenne pepper, salt, and black pepper.
Reserving 2 tablespoons of the rub for the sauce, sprinkle both sides of the trimmed ribs generously with the spice rub. Break up any chunks of brown sugar with your fingers.
Next, build a charcoal fire using Kingsford Charcoal for indirect grilling. Place the coals on only one side of the grill. Leave the other side of the grill with nothing. Preheat the grill to about 250 degrees Fahrenheit.
Then place the seasoned ribs MEAT SIDE UP on the blank side of the grill. Cook for 3 – 4 hours until the ribs are tender.Every 15 – 30 minutes, ROTATE the ribs to ensure even cooking. DO NOT FLIP. The ribs will cook the entire time MEAT SIDE UP.
While the ribs are cooking, prepare the sauce on the stovetop or grill. Combine the ketchup, reserved spice rub, water, vinegar, brown sugar, molasses, mustard, Worcestershire, and liquid smoke.Stir to combine and bring the sauce to a low boil over medium high heat. Reduce heat, simmer, and stir occasionally until the sauce has thickened to desired consistency. Set aside.
During the last 30 minutes of cooking, baste the ribs two or three times with the bbq sauce.Finally, transfer ribs to a serving platter. Cover loosely with foil and let rest for 15 minutes. Carve the bbq ribs and serve,
The nutritional value is based on using ALL of the BBQ sauce prepared. However, you likely will not use all of the sauce and the caloric / sugar content is less than stated. Any left over spice rub can be sealed in a jar and stored at room temperature for several weeks. Left over sauce can be sealed and refrigerated and stored for 7 - 10 days.