Bbq St. Louis Style Pork Ribs Recipe

Trim and season

Remove membrane from the bone side of each St. Louis rack with a paper towel. Trim excess fat. Rub each rack evenly with vegetable oil. Combine kosher salt, black pepper, garlic powder, onion powder and paprika; rub mixture generously over both sides of ribs. Let rest at room temperature 20–30 minutes or refrigerate up to overnight.

Preheat oven to 275°F (135°C). In a large roasting pan or deep ovenproof skillet, combine apple cider vinegar, stock, brown sugar, Worcestershire sauce, sliced onion and crushed garlic. Bring mixture to a simmer on the stovetop.

Nestle the seasoned ribs bone-side down into the braising liquid, standing them slightly on edge if needed so liquid reaches about half the height of the ribs. Cover tightly with foil or a lid.

Bake in the preheated oven until ribs are very tender and a probe or fork meets little resistance, about 2 to 2 1/2 hours depending on thickness. Remove from oven and let cool in pan for 10–15 minutes. Reserve braising liquid for brushing or reducing if desired.

While ribs finish braising, gently heat prepared BBQ sauce in a small saucepan with honey, apple cider vinegar and hot sauce (if using). Stir to combine and keep warm on low. Taste and adjust sweetness or acidity.

Heat neutral frying oil in a deep skillet or fryer to 350°F (175°C). While oil heats, cut each cooled rack into 3–4 rib portions for easier handling.

Pat rib portions dry with paper towels. Lightly dust each piece with cornstarch, shaking off excess — this helps create a crisp exterior when flash fried.

Working in batches, carefully lower rib portions into hot oil and fry for 2–3 minutes per side until a deep golden crisp forms. Do not overcrowd. Use a thermometer to maintain oil temperature around 325–350°F (160–175°C).

Transfer fried ribs to a wire rack set over a sheet pan. Immediately brush one generous coat of warmed BBQ sauce over each side, then return to the oil for a quick 20–30 second flash to set the glaze (optional) or place under a hot broiler for 1–2 minutes to caramelize. Repeat with a second light brush of sauce if desired. Finish with a light sprinkle of salt.

Arrange glazed ribs on a platter. Sprinkle with chopped parsley and serve with lemon wedges and the choice of side. If desired, serve extra warmed BBQ sauce on the side.