Spicy St Louis Ribs Recipe – Must Love Home (2024)

FAQs

What is the secret to juicy ribs? ›

We like our ribs lean, tender, and beautiful. Cook them low and slow. Two pounds or less will take 4 1/2 hours at 225 degrees F. In the smoker is best.

Marinating the ribs overnight will add tons of flavour. Yet, it's that slow-roasting on a relatively low temperature that really does the trick. I have a tiny oven here at the cottage, so I rotate the ribs on the upper and lower racks just to make sure they all cook evenly.

Our St. Louis ribs are rubbed with a perfect blend of savory, smoky, spicy, and sweet spices, slow-roasted until beautifully succulent, and finished with a sweet and tangy BBQ sauce.

For easy, fork-tender pork ribs, start the ribs in the oven. Place them in a baking pan, pour your favorite pork marinade recipe overtop and cover the pan with foil. Bake the pork ribs “low and slow”….. low oven temperature (300 degrees) for 3 hours.

Something like water, cider vinegar and other liquid, put in a spray bootle, and spay a little every 15-20 minutes. At the and of cooking, of course rubs with BBQ sauce.

Marinades and dry rubs both add tons of flavor and dimension to your recipes, but they work in totally different ways. While marinades are great for tenderizing the meat by breaking down muscle fibers and adding moisture, the flavor of a marinade is usually the focal point of the recipe.

Anywhere from 15 minutes to 48 hours. You'll want the dry rub to sit on the ribs for at least 15 minutes to tenderize the meat and draw out the moisture, but you can refrigerate the ribs coated in the dry rub for up to 48 hours.

A very popular technique in the BBQ community is to rub your ribs in mustard before applying your rub. It is said to help the rub adhere to the meat.

Wrapping your ribs are key if you want to lock in all of the moisture and flavor! Double wrap each rack of ribs securely and enjoy some ribs in no time.

St. Louis-style ribs are flatter than baby back ribs, which makes them easier to brown. There is a lot of bone but also a higher amount of fat, making them very flavorful.

Why do you rinse ribs before cooking? ›

Do Ribs Need To Be Rinsed? Carr says ribs do not need to be rinsed. “Rinsing fresh meat or poultry is unnecessary as the bacteria causing possible foodborne illnesses will be terminated with proper endpoint cooking temperature and time combination,” explains Carr.

Costco's ribs are generously coated with a savory dry rub made with a combination of spicy and salty flavors, and then fully cooked, packed up, and ready to eat.

Louis-style takes roughly 6 hours to smoke and 30-45 minutes to rest, so plan your day well.

How can you cook pork ribs so that the meat is super tender and falls off the bone, but doesn't dry out? Wrap them in foil. Cook them at 225* for 3–4 hours. Open the foil for the last 30 minutes and slather them with BBQ sauce, if you like it.

Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out. Brush with barbecue sauce. About 30 minutes before the end of cooking, brush the ribs with barbecue sauce, re-cover with foil, and continue cooking.

Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor. According to Elizabeth, you don't need a charcoal grill to achieve deliciously-barbequed ribs.

The least strenuous method is to coat your ribs with a rub. You just need to combine some spices and seasonings, then pat the mix onto the pork's surface. Even a simple concoction of Knorr Pork Cubes, salt, and pepper will do wonders for your meat's texture and flavor!