Many of you know about my Memphis Ribs recipe and love them. It's one of the most popular recipes at Welcome Home. I have another recipe that you might love even more. These are my St Louis Ribs with a delicious house blend dry rub that makes gives them a wonderful mild, sweet-and-savory at the same time. So easy to make and so good! No need to heat up the grill… these are oven roasted and fall off the bone delicious!
My St. Louis Ribs!
My House Blend Dry Rub
Combine these ingredients in a small bowl and mix well with a fork. Set aside while you prepare your ribs.
1/4 cup light or dark brown sugar
2 tablespoons smoked paprika
1 tablespoon kosher salt
1 tablespoon freshly cracked black pepper
1 teaspoon garlic powder:
1 teaspoon onion powder
1/2 teaspoon ground mustard
1/4 teaspoon cayenne pepper: (optional, for heat)
1 tablespoon chili powder
1 tablespoon cumin
My St. Louis Ribs!
Preheat the oven to 400 degrees. Pat your ribs dry with a paper towel making sure you absorb as much moisture as you can. Peel off the tough membrane (silver skin) from the bone side.
Rub the seasoning mixture generously onto both sides of the ribs, pressing the spices into the meat. You want about one tablespoon of rub per pound of meat. The surface should be evenly coated with spices, but no loose spices should pour off when you lift or tilt the rack. Set aside on the counter and let the seasoned ribs rest for 30 minutes before cooking.
Place the ribs on a wire rack over a double foil-lined baking pan. Cover very tightly with 2 layers of foil. Bake for 3 hours. Remove from oven and carefully peel back the foil. Add several pats of butter on top of ribs. Then sprinkle on the brown sugar.
Add a tablespoon of apple juice and a drizzle of honey all over the top of the ribs and cover tightly with foil. Bake for another hour.
If you want them glazed, brush a tablespoon of Sweet Baby Rays Original Barbecue sauce all over the top and bake for 10 more minutes uncovered until sticky and glazed. If you want them without the sauce, you are ready to eat them!
Remove the foil and using a fork, pull up some meat from the center of the ribs. If it comes out easily without any resistance, you know your ribs are cooked and fall off the bone tender. Allow them to rest for 30 minutes uncovered before slicing. Enjoy!
Photography is the property of and copyrighted to Welcome Home.
