St Louis Ribs Recipe with Homemade Barbecue Sauce
This st louis ribs recipes make the most tender, flavorful and tasty ribs cooked on the grill. Coated in a flavorful dry rub, then grilled till perfectly tender, these ribs are then smothered in a rich homemade barbecue sauce infused with coffee and molasses!
Ingredients
St Louis Ribs
- 4-6 pounds st louis pork ribs 1-2 racks of ribs
- 1 cup light brown sugar
- 2 Tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground mustard
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 4 teaspoons kosher salt
- 3-4 cups barbecue sauce recipe below
Homemade Barbecue Sauce
- 28 ounces canned tomato puree
- 1 cup strongly brewed coffee
- ⅔ cup dark molasses
- ¼ cup apple cider vinegar
- 1 Tablespoon dijon mustard
- ¼ cup brown sugar
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
St Louis Ribs
- Mix together the brown sugar, chili powder, cumin, ground mustard, garlic powder, onion powder, and salt in a small bowl.
- Cover the ribs heavily in the mixture and massage it into the meat. Place the seasoned ribs in the refrigerator to rest for 1 hour.
- Preheat the grill to medium high heat or approximately 375˚.
- Place the seasoned ribs over direct heat on the preheated grill to cook for 5 minutes on each side till browned.
- Wrap the ribs in foil tightly and move them to cook over indirect heat on the grill. Close the cover on the grill and allow the ribs to cook for 45-60 minutes or until tender.
- Remove the ribs from foil and smother in them in barbecue sauce. Grill over direct heat for 5 minutes on each side.
- Remove the ribs from the grill and allow to rest for 10 minutes before serving. Serve with extra barbecue sauce.
Homemade Barbecue Sauce
- Mix all of the ingredients together in a medium pot and heat on the stovetop on medium high until it starts to boil.
- Once mixture begins to boil, reduce heat to low and allow to simmer for 45-60 minutes until thickened and reduced by about half.
Notes
- St Louis style spare ribs run approximately 2 ½ - 4 pounds per rack. When planning on serving sizes, allow for ¾ pound of raw weight per person.
- The dry rub recipe will work for up to two racks of ribs or approximately 6 pounds.
- Massaging the dry rub into the ribs and letting them sit in the fridge will help seal in the best flavor.
- This homemade barbecue recipe makes about 4 cups of sauce which will be plenty for saucing two racks of ribs, plus extra for serving. Store bought barbecue sauce may also be used.
- Make sure to stir the barbecue sauce occasionally and cook on low to prevent it from burning.
- Cooking times will vary some based on grill types. For more "fall off the bone" ribs, cook for an additional 15-30 minutes.
- Make sure to let the ribs rest for 10 minutes after cooking to allow the juices to reabsorb into the meat so they do not become dry.
Alternative Cooking Methods
- Oven - These ribs can be cooked in the oven instead of on the grill. After letting the ribs rest in the refrigerator, place them under the broiler on a sheet pan to brown for a few minutes on each side. Wrap them in foil and let them cook in the oven at 300˚ for 2-3 hours until tender. Slather them in barbecue sauce and place them back under the broiler for a few minutes on each side till lightly browned. Let them rest for 10 minutes before cutting and serving.
Make Ahead Instructions
These ribs can be prepped ahead of time if needed. Massage the dry rub mixture into the ribs and place them in the refrigerator to rest, covered in plastic wrap, for up to 24 hours before cooking time. Follow instructions for cooking on the grill as directed. The homemade barbecue sauce can be made, cooled and stored in an airtight container in the refrigerator for up to 3 days ahead of time. For serving time, reheat the sauce in a pot on the stovetop over low heat.Storage Suggestions
Leftover ribs will keep in an airtight container in the refrigerator for 3-5 days. They can be reheated in a 350˚ oven until warmed through. Any leftover barbecue sauce will keep in an airtight container in the refrigerator for 7-10 days or in the freezer for up to two months. Frozen sauce should be thawed completely in the refrigerator and can be reheated in a pot on the stovetop over low heat.Nutrition
Serving: 0.75poundsCalories: 1114kcalCarbohydrates: 110gProtein: 40gFat: 57gSaturated Fat: 18gPolyunsaturated Fat: 10gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 191mgSodium: 2857mgPotassium: 1820mgFiber: 4gSugar: 95gVitamin A: 1424IUVitamin C: 11mgCalcium: 197mgIron: 7mg
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