Pork Ribs, St. Louis Cut Half Recipe
Make Pork Ribs, St. Louis Cut Half Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ribs
Finish & Basting
Optional (for serving)
Method
Ribs
Trim and prepare ribs
Remove the ribs from packaging and pat dry with paper towels. If the membrane (silvery skin) remains on the bone side, slide a knife under one corner to loosen it, grab with a paper towel and pull it off. Trim any excess fat or ragged edges so the rack lays flat.
Make dry rub
In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, dry mustard and cayenne pepper. Mix thoroughly so the sugar distributes evenly.
Apply binder and rub
Brush both sides of the ribs lightly with the yellow mustard—this acts as a binder and will not make the ribs taste like mustard. Sprinkle the dry rub evenly over both sides, pressing gently so it adheres. Coat generously but evenly. Let the ribs sit at room temperature for 20–30 minutes or refrigerate for up to 2 hours for deeper flavor. If refrigerating, bring to room temperature for 30 minutes before cooking.
First cook (low and slow)
Place ribs bone-side-down on a rimmed baking sheet or in a roasting pan. Pour 1/4 cup apple juice/cider into the pan (to create a moist environment) and cover tightly with foil. Transfer to the oven and bake at 275°F for 2 to 2 1/2 hours (or in the smoker at 225–250°F for 3 to 4 hours). The meat should be tender and the bones will be starting to show about 1/4 inch at the ends.
Finish & Basting
Prepare baste
While the ribs are in the final hour, combine the remaining apple juice (approximately 1/2 cup if using oven method), apple cider vinegar, and butter in a small saucepan; warm gently until butter melts and ingredients are combined. Keep warm. Reserve the barbecue sauce for glazing.
Uncover and glaze
When ribs are tender from the low-and-slow step, remove foil. Brush a thin, even layer of barbecue sauce over the meaty side. Return to the oven uncovered and increase temperature to 350°F (175°C), or move to the hotter end of the grill. Cook uncovered for 15–20 minutes, basting once or twice with the warm apple-butter mixture and adding another thin coat of barbecue sauce in the last 5 minutes to set a glossy glaze. Watch closely so sauce does not burn.
Rest and slice
Remove ribs from heat and let rest for 10 minutes. Slice between the bones to portion into individual ribs. If desired, spoon any pan juices or leftover baste over the sliced ribs.