When it comes to grilling, St. Louis ribs are a true crowd-pleaser, and I've got five killer recipes that'll make your taste buds dance. From the Sweet and Smoky ribs drizzled in homemade honey BBQ sauce to the Spicy Dry Rubbed option that'll add some serious kick, there's something for everyone. And if you think that's all, wait until you hear about the Maple Glazed and Asian-Inspired varieties. Ready to fire up that grill? Let's get into the delicious details!
Sweet and Smoky St. Louis Ribs With Honey BBQ Sauce
Sweet and Smoky St. Louis Ribs with Honey BBQ Sauce is a mouthwatering dish that combines the rich, tender flavors of pork ribs with a luscious, homemade barbecue sauce that perfectly balances sweetness and smokiness. Ideal for summer cookouts or cozy family dinners, this recipe will have everyone coming back for seconds.
The slow cooking method guarantees that the ribs are fall-off-the-bone tender, while the honey BBQ sauce adds a delightful glaze that caramelizes beautifully on the grill.
Ingredients:
- 2 racks St. Louis-style ribs
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup honey
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon chili powder
- Optional: wood chips for smoking
Instructions:
Start by preheating your grill or smoker to a low temperature of around 225°F (107°C).
While the grill is heating, prepare the rib racks by removing the silver skin from the back and rinsing them under cold water. Pat them dry, then rub a mixture of brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper all over the ribs.
In a separate bowl, whisk together honey, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, and chili powder to create your BBQ sauce.
Place the ribs on the grill bone side down, and cook them low and slow for about 4-5 hours, basting with the BBQ sauce every hour. For added flavor, consider adding wood chips to the grill to create smoke. The ribs are done when they're tender and the meat pulls away from the bone easily.
Extra Tips:
For the best results, let the ribs marinate in the dry rub for a few hours or overnight in the refrigerator before cooking to improve the flavor.
When grilling, make sure to keep the temperature consistent and avoid opening the lid too often, as this can cause heat loss. If you prefer a little more kick, feel free to add cayenne pepper or hot sauce to the BBQ sauce.
Finally, allow the ribs to rest for about 10 minutes after removing them from the grill before slicing; this will help the juices redistribute, making for a juicier bite.
Enjoy your delicious, sweet, and smoky St. Louis ribs!
Spicy Dry Rubbed St. Louis Ribs
Spicy dry rubbed St. Louis ribs are a flavor-packed treat that will tantalize your taste buds. The dry rub, made with a blend of spices, adds a delightful kick that perfectly complements the natural richness of the pork ribs. Cooking them low and slow allows the flavors to meld beautifully while ensuring the meat remains tender and juicy.
Whether you're firing up the grill for a summer cookout or looking to impress guests at a dinner party, these ribs are sure to be a crowd-pleaser.
Ingredients:
- 2 racks St. Louis-style pork ribs
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon mustard powder
- 1 tablespoon olive oil (optional, for binding)
Instructions:
Start by preheating your grill or smoker to a low temperature of around 225°F to 250°F.
While the grill is heating, prepare the dry rub by combining all the spices and brown sugar in a bowl. If you like, you can add olive oil to the spice mix to help it stick better to the ribs.
Remove the membrane from the back of the ribs for better flavor penetration, then generously coat both sides of the ribs with the dry rub, ensuring an even layer.
Place the ribs on the grill bone-side down, and cook for about 4 to 5 hours, maintaining a consistent temperature, until the meat is tender and pulls away from the bone easily.
For added flavor, consider wrapping the ribs in foil for the final hour of cooking.
Extra Tips:
For the best results, let the rubbed ribs sit in the fridge for at least an hour, or preferably overnight, to allow the flavors to fully develop.
During the cooking process, you can spritz the ribs with apple juice or a vinegar-based solution every hour to keep them moist.
If you prefer a more intense flavor, consider adding a smoky wood like hickory or applewood to your grill or smoker.
Finally, remember to let the ribs rest for about 10-15 minutes after cooking before slicing to allow the juices to redistribute.
Enjoy your spicy dry rubbed St. Louis ribs!
Maple Glazed St. Louis Ribs
Maple glazed St. Louis ribs offer a delightful combination of sweet and savory flavors that can make any barbecue gathering memorable. The natural sweetness of the maple syrup pairs beautifully with the rich, smoky taste of the pork ribs, creating a mouthwatering dish that's perfect for any occasion. This recipe will guide you through the process of preparing and cooking these delicious ribs, guaranteeing they turn out tender and flavorful.
Ingredients:
- 2 racks of St. Louis-style ribs
- 1 cup maple syrup
- 1/2 cup apple cider vinegar
- 1/4 cup Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- Salt and pepper to taste
To prepare the maple glazed St. Louis ribs, start by preheating your grill to a low heat, around 250°F (120°C). While the grill is heating, combine the maple syrup, apple cider vinegar, Dijon mustard, soy sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl to create the glaze.
Remove the membrane from the back of the ribs and season them generously with salt and pepper. Place the ribs on the grill, bone side down, and cook for about 3 hours, basting them with the glaze every 30 minutes.
After 3 hours, increase the grill temperature to 300°F (150°C) and continue cooking for an additional 30 minutes to 1 hour, until the ribs are tender and the glaze has caramelized.
When cooking maple glazed St. Louis ribs, patience is key. It's important to maintain a consistent low temperature for the first part of the cooking process to confirm the ribs become tender.
Additionally, if you prefer a bit of a char on your ribs, you can finish them off on a higher heat or under the broiler for a few minutes, but keep a close eye to prevent burning.
Experimenting with the glaze by adding spices or adjusting the sweetness can also improve the flavor profile to suit your taste. Enjoy your delicious ribs with your favorite sides!
Asian-Inspired St. Louis Ribs With Hoisin Sauce
Asian-inspired St. Louis ribs with hoisin sauce offer a delicious twist on traditional barbecue, infusing the tender, juicy meat with rich flavors that are both sweet and savory.
This recipe highlights the unique combination of hoisin sauce, soy sauce, and spices, creating a glaze that caramelizes beautifully while imparting an aromatic depth to the ribs. Perfect for a backyard cookout or a family dinner, these ribs will impress your guests and leave them craving more.
Ingredients:
- 2 racks of St. Louis-style pork ribs
- 1 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon five-spice powder
- Salt and pepper to taste
- Chopped green onions and sesame seeds for garnish
Cooking Instructions:
Preheat your oven to 300°F (150°C). Remove the thin membrane from the back of the ribs and pat them dry with paper towels.
Season both sides of the ribs with salt and pepper. In a bowl, mix together the hoisin sauce, soy sauce, rice vinegar, honey, sesame oil, minced garlic, minced ginger, and five-spice powder to create a marinade.
Place the ribs in a large dish or resealable bag and pour the marinade over them, ensuring they're well-coated. Let the ribs marinate in the refrigerator for at least 2 hours, preferably overnight.
When ready to cook, place the ribs on a baking sheet lined with aluminum foil, cover with foil, and bake for 2.5 to 3 hours until tender. Remove the foil for the last 30 minutes to allow the glaze to caramelize, brushing with additional marinade as needed.
Extra Tips:
For an even richer flavor, consider smoking the ribs on a grill after baking them. Use wood chips like apple or cherry for a subtle sweetness that pairs well with the hoisin glaze.
Additionally, if you prefer a spicier kick, add some sriracha or chili paste to the marinade. Always let the ribs rest for 10-15 minutes after cooking; this allows the juices to redistribute, ensuring that each bite is succulent.
Serve the ribs with a sprinkle of chopped green onions and sesame seeds for added texture and visual appeal.
Classic Southern St. Louis Ribs With Vinegar Mop Sauce
Indulging in classic Southern St. Louis ribs is a delightful way to experience rich flavors and tender meat that falls off the bone. The secret to this recipe lies in the vinegar mop sauce, which adds a tangy depth that beautifully complements the smoky, juicy ribs.
By following these simple steps, you can create a mouthwatering dish that will impress family and friends at your next barbecue gathering.
Ingredients:
- 2 racks of St. Louis-style pork ribs
- 1 cup apple cider vinegar
- 1/2 cup mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce (optional)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- Salt and black pepper to taste
- Your favorite dry rub (store-bought or homemade)
Instructions:
Begin by preheating your grill or smoker to a low temperature of around 225°F (107°C).
While the grill is heating, remove the membrane from the back of the ribs for better tenderness and flavor absorption.
In a bowl, mix the apple cider vinegar, mustard, Worcestershire sauce, hot sauce, garlic powder, onion powder, paprika, brown sugar, salt, and pepper to create the mop sauce.
Season the ribs generously with your favorite dry rub, then place the ribs on the grill, bone-side down.
Every 30 minutes, brush the ribs with the vinegar mop sauce and maintain the temperature.
After 3-4 hours, when the ribs are tender and have a beautiful bark, you can remove them from the heat and let them rest for 10-15 minutes before slicing.
Extra Tips:
For the best results, consider marinating the ribs overnight with your dry rub for improved flavor.
If you want to add a smoky flavor, using wood chips like hickory or applewood in your grill can augment the dish.
Always keep an eye on the temperature and avoid opening the grill too often, as it can cause heat loss.
Finally, feel free to experiment with different sauces and spices in your mop sauce to customize the flavor profile to your liking!