St. Louis-style spare ribs are cut in a particular way with the sternum bone, cartilage and rib tips removed so that a well-formed, rectangular-shaped rack is created for presentation. This cut of ribs, formalized by the USDA as "Pork Ribs, St. Louis Style," allegedly originated with numerous meat-packing plants located in the region in the mid-20th century and put into the policy by a diehard fan of the St. Louis Cardinals baseball team. St. Louis-style ribs are often a class entry in barbecue competitions. Check out our detailed recipe below for 'perfect fall off the bone' ribs at home, baked in the oven every time!

Ingredients:

For 'Dry Rub'
2 tbsp cayenne pepper (You can adjust cayenne pepper based on your spice level)
4 tbsp brown sugar
3 tbsp steak seasoning
2 tbsp garlic powder

For 'Wet Rub'
1 cup barbecue sauce
2 tbsp dijon mustard
½ tbsp maple syrup
1 ½ tbsp vinegar
3 tsp Worcestershire sauce

Directions:
1. Place the ribs on an aluminum foil.
2. Combine all the 'Dry Rub' ingredients in a bowl. Generously rub 'Dry Rub' on both sides of the meat.
3. Combine all ingredients for the 'Wet Rub' in a bowl. Generously rub 'Wet Rub' on both sides of the meat.
4. Refrigerate the marinated ribs for at least 24 hours (up to 60 hours).
5. Preheat oven to 400℉
6. Bake ribs (still covered) for 30 mins
7. Decrease temperature to 300℉, and bake for additional 2 hours
8. Unwrap the foil and bake ribs uncovered for an additional 20 mins
9. Remove ribs from oven and brush with desired BBQ sauce before serving
10. Enjoy perfectly fall off the bone ribs!

свернуть