Ribs - St. Louis Or Baby Back Ribs Recipe

Prepare ribs

Preheat your oven to 275°F (135°C) or prepare your grill/smoker for indirect cooking at 225–275°F (107–135°C). Remove ribs from packaging and pat dry with paper towels. Flip the ribs bone-side up and locate the silver skin (membrane) on the underside. Slide a thin spatula or your fingers under one edge of the membrane, loosen it, then use a paper towel to grip and pull the membrane off in one piece. Trimming large flaps of fat is optional.

Apply binder and rub

Brush the meat side of the ribs lightly with the mustard (acts as a binder). In a small bowl combine kosher salt, coarse black pepper, smoked paprika, garlic powder, onion powder and 2 tablespoons packed brown sugar. Evenly sprinkle and rub the mixture over both sides of the ribs, pressing the rub into the meat. Let the ribs sit at room temperature for 20–30 minutes or refrigerate for up to 2 hours uncovered for a slightly drier surface (helpful for bark development).

Low-and-slow cook

Place ribs bone-side down on a large rimmed baking sheet lined with foil (or on the cooler side of your grill/smoker). If using the oven, add a shallow pan of water to the oven to help humidity if desired. Cook at 275°F (135°C) for 2 to 2½ hours for baby backs (longer for St. Louis — 2½ to 3 hours) until the meat has pulled back from the ends of the bones about 1/4–1/2 inch and a tenderness test (probe or bend) shows the meat is tender but not falling apart.

Wrap and braise

Optional: for extra tenderness, prepare a foil packet. Combine 1 cup apple cider vinegar, 1 cup apple juice (or beer), 2 tbsp unsalted butter and 1 tbsp honey in a measuring cup. Remove ribs when they have some color (after 1½–2 hours), place meat-side up on a double layer of heavy-duty foil large enough to seal. Pour the liquid into the foil, then wrap tightly to create a sealed packet. Return to the oven or indirect heat and cook another 45–60 minutes (baby backs) or 60–90 minutes (St. Louis) until very tender.

Rest

Carefully open the foil (hot steam). Transfer ribs to a baking sheet and discard braising liquid. Let the ribs rest uncovered for 10 minutes to firm up before saucing and final sear.

Glaze and finish

If using sauce, stir together 1 cup barbecue sauce, 1 tbsp brown sugar and 1 tsp apple cider vinegar in a small saucepan and warm gently. Preheat a grill for medium-high direct heat or set your oven broiler. Brush a generous coat of sauce on both sides of the ribs. Place ribs bone-side down on the grill for 2–4 minutes per side, brushing additional sauce and watching carefully to avoid burning, until sauce is tacky and caramelized. If broiling, place ribs on a foil-lined tray 6 inches from the broiler for 2–4 minutes per side, watching closely. Remove when glossy and sticky.

Slice and serve

Let glazed ribs rest 5 minutes, then slice between the bones into individual portions. Serve warm with extra sauce on the side.