What’s in St. Louis Style Ribs?
I don’t think there’s much more impressive when it comes to grilling than serving up succulent and juicy ribs – they are such a crowd-pleaser! Follow this recipe for perfect St. Louis Grilled Ribs every single time!
St. Louis-Style Ribs: A type of moist, tender spare rib that’s perfect for beginners. Kosher Salt: Helps to brine the ribs before they are cooked. This helps make them extra moist on the inside and crispy on the outside. Canola Oil: Helps the dry rub stick to the ribs. Pork Dry Rub: A mixture of herbs and spices that flavors both the ribs and the mopping mixture. White Vinegar: Forms the base of the mopping mixture and adds moisture and tanginess to the ribs as they cook. Water: Adds moisture to the mopping mixture. Barbecue Sauce: Adds a rich, tangy flavor to the finished ribs.
Pro Tip: Ask your butcher to remove the membrane on the ribs to save you some prep time!
Variations on Ribs on the Grill
If you’re not into that classic barbecue rib flavor, you can baste these ribs with Hoisin sauce, mustard sauce, ah-so sauce, or teriyaki sauce.
How to Store and Reheat
Store leftover St. Louis ribs in an airtight container in the refrigerator for up to 4 days. Reheat in a pan covered with aluminum foil in a 250°F oven until the meat reaches an internal temperature of 130-140°F.
How to Freeze
Freeze St. Louis Ribs in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Ribs are the perfect summertime grilling food and should be served alongside all of your usual favorites, like potato salad, coleslaw, Caesar salad, macaroni salad, classic baked beans, corn on the cob, or cornbread.
More Rib Recipes We Love
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