One of the dishes I like to serve for a party is barbecued ribs. Pork ribs are one of my favorites. I like to use the cut called St. Louis style ribs. These are cut from the belly of the hog and much meatier than other ribs. They are flatter than baby back ribs, which makes them easier to brown. These also have just the right amount of fat to make them very flavorful and juicy.
To make the ribs I start out with a flavorful rub made of various spices and sugar. I found a great rub recipe from a cook book I bought few years ago called “Slow Fire: The Beginner’s Guide to Barbecue by Ray Lampe.” This rub is unique in that it has spices like cumin and turmeric. I use this in recipe below.
I save myself a bit of work by combining the homemade rub with a store-bought BBQ sauce that I like. I cook the ribs in the oven, low and slow, but you can cook this outdoors if you prefer. Make sure to use aluminum foil when you are baking the ribs for easy cleanup. The combination of spices and the BBQ sauce makes these St. Louis ribs really delicious!
- 1 tbsp. chili powder
- 2 tsp. garlic powder
- 1 tsp. sugar in the raw
- 1 tsp. onion powder
- 1 tsp. black ground pepper
- 1 tsp. dried basil
- 1/2 tsp. ground cumin
- 1/2 tsp. turmeric
- 1/4 tsp. cayenne pepper
- 1/2 cup packed light brown sugar
- 1/3 cup kosher salt
- 1/4 cup paprika
- 3 lbs. pork St. louis ribs
- 1/3 cup BBQ rubs
- 1/3 cup mild BBQ sauce
Kinder’s BBQ sauce is my personal favorite. Feel free to substitute it with another brand you prefer!
Combine all rub ingredients in a bowl. The BBQ rub can be stored in an airtight container in a cool place for up to 6 months. It makes 1 1/2 cups.
Cut the ribs in two pieces if it doesn’t fit in your baking dish. You can also leave it whole. Dry the ribs thoroughly and remove the silver skin from the back of the ribs, shown in the bottom left picture. Sprinkle the BBQ rub on both sides of the ribs thoroughly. Leave the ribs to marinate for an hour.
Preheat oven to 350 degrees.
Place the meat on a greased foiled lined baking pan and cover with foil. Cook the meat for about 1 1/2 hours. After hour an a half, remove the foil cover (be careful when removing the foil because of the hot steam) and brush the ribs with BBQ sauce.
Cook the ribs for another 15 minutes uncovered. Rest the ribs for about 5 minutes, then cut into single or double ribs, depending on your preference.
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!