St Louis Ribs

These sweet, smoky juicy ribs are perfect for any cookout.

Pork ribs
 

Cut: Ribs
Prep Time: 1 hour

Cook Time: 5 1/2 hours
Number of Servings: 8

 

Ingredient

3 - 4 lbs (1.5 - 2 kg) St. Louis style ribs

Dry Rub:

  • 3 Tbsp (45 mL) brown sugar

  • 2 tsp (10 mL) coarse sea salt

  • 1 tsp (5 mL) smoked paprika

  • 1 tsp (5 mL) garlic powder

  • 1 tsp (5 mL) onion powder

  • 1/4 tsp (1 mL) cayenne pepper

  • 1/2 tsp (2 mL) freshly ground pepper

  • 1 tsp (5 mL) dried oregano

  • 1 tsp (5 mL) dry mustard powder

Sauce:

  • 1/4 cup (60 mL) Dijon or prepared mustard

  • 1/4 cup (60mL) apple juice or apple cider vinegar

  • 1 cup (250 mL) your favourite barbecue sauce

Directions

  1. In a small bowl combine brown sugar, salt, paprika, garlic powder, onion powder, cayenne, black pepper, oregano and dry mustard. Set aside.

  2. Pat the ribs dry and turn bone-side up. Remove membrane from the back of the ribs. Brush both sides of ribs with mustard. Then sprinkle both sides with rub.

  3. Let ribs rest for 1 hour or covered in the refrigerator overnight.

  4. Preheat barbecue or smoker to 225 °F (110°C). Barbecue over low indirect heat*.

  5. Place ribs bone side down on grill; cook 3 hour with lid closed.

  6. Remove ribs and wrap in aluminum foil, folding up sides so it will hold apple juice or apple vinegar. Pour apple juice or apple vinegar over ribs and wrap tightly.

  7. Place ribs back on the grill and cook for 2 hour with the lid closed.

  8. Unwrap ribs and baste each side with barbecue sauce every 10 minutes for about 30 minutes. Cook ribs until internal temperature reaches 160 °F (71°C). Allow to rest 15 minutes. Slice and serve.

    Yield: 8 servings.

    *Note: If using indirect heat, preheat the barbecue with all burners lit (if using propane grill), then set one side of the grill to medium and shut off the other side.

Nutritional Analysis

 

YIELD:

8 servings.
 

SERVING SIZE:

3/4 lb (350 g) per serving.

Per Serving
Calories 650
Total Fat 47 g
Saturated Fat 18 g
Cholesterol 160 mg
Carbohydrates 20 g
Fiber 0 g
Sugars 17 g
Protein 37 g
Sodium 1780 mg
Potassium 98 mg
 

Source: SaskPork

 
 
Dinner, LunchDorothy Cut: Ribs, Method: Grill and Broil