Classic St. Louis Style BBQ Ribs
Traditional dish · American
Tender pork spare ribs coated in a smoky, sweet, and tangy barbecue sauce, slow-cooked to perfection. This recipe focuses on achieving a fall-off-the-bone texture with a beautifully caramelized exterior.
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Ingredients
- Pork spare ribs1 rack (approx. 3 lbs)
- Brown sugar1/2 cup
- Paprika1/4 cup
- Garlic powder2 tbsp
- Onion powder2 tbsp
- Cayenne pepper1 tsp
- Salt1 tbsp
- Black pepper1 tbsp
- Ketchup1 cup
- Apple cider vinegar1/4 cup
- Worcestershire sauce2 tbsp
- Molasses2 tbsp
- Liquid smoke1 tsp
Steps
- 1
Remove the membrane from the underside of the ribs. Mix brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create the dry rub.
- 2
Generously apply the dry rub to both sides of the ribs, pressing it in.
- 3
Preheat oven to 275°F (135°C). Wrap the ribs tightly in aluminum foil.
- 4
Bake for 2 hours, or until the ribs are tender.
- 5
While ribs bake, prepare the sauce: Combine ketchup, apple cider vinegar, Worcestershire sauce, molasses, and liquid smoke in a saucepan. Simmer over low heat for 15 minutes, stirring occasionally.
- 6
Remove ribs from foil. Brush generously with barbecue sauce.
- 7
Increase oven temperature to 350°F (175°C). Place ribs back on a baking sheet, sauce-side up.
- 8
Bake for another 20-30 minutes, basting with more sauce every 10 minutes, until the sauce is caramelized and sticky.
- 9
Let rest for 10 minutes before cutting and serving.
