Slow Roasted St. Louis Style Ribs
By Kath Dedon
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Slow Roasted St. Louis Style Ribs couldn’t be easier! Just use your favorite barbecue rub and roast them on a rimmed baking sheet for 4 hours or so. After helping Byron dig trenches all day, Bob was very happy to dig into these ribs!
The “St. Louis Style” designation refers to the cut of the meat, not the style of preparation. St. Louis Style ribs are spareribs that have been trimmed. They are a bit higher in fat than baby back ribs and are perfect for “slow and low” cooking in a barbecue or in the oven. As they’re cooking, the meat pulls back from one end making convenient “bone handles” for picking up the ribs.
We enjoyed the ribs with just the flavorful Southern Barbecue Rub. If you prefer saucy ribs, just brush the ribs with your favorite barbecue sauce when the ribs are done and roast them for about 20 more minutes.
If you have a free afternoon to turn the rack of ribs a couple of times, give Slow Roasted St. Louis Style Ribs a try!
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Slow Roasted St. Louis Style Ribs
(Adapted from a recipe in Mark Bittman’s How to Cook Everything the Basics)
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Serves 3 – 4
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One 3 – 4 pound rack of St. Louis Style Ribs
Your favorite barbecue rub (I used Southern Barbecue Rub*)
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1. Preheat the oven to 250˚.
2. Remove the membrane from the back of the ribs. This is easily done by loosening an end with a knife and then grabbing the piece with a clean paper towel and pulling it off.
Bad photo, but you get the idea.
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3. Place the ribs on a large rimmed baking sheet. Rub a generous amount of the barbecue rub on both sides of the rack.
4. With the ribs bone-side down, put the baking sheet in the preheated oven and roast for 2 hours.
5. Turn the ribs over and roast for another hour.
6. Turn the ribs over so they are again bone-side down and roast for one more hour, or until the ribs are fork-tender and practically falling off the bone. (Total roasting time will be 4 - 4½ hours.)
7. Cut the ribs into serving pieces and enjoy!
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*Southern Barbecue Rub
(Adapted from a recipe in Joy of Cooking)
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¼ cup sweet paprika
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
2 tablespoons salt
2 tablespoons ground pepper
2 tablespoons brown sugar (optional)
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Combine all ingredients in a small bowl. The rub can be used with pork or beef.
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Look how gorgeous those ribs look! I could take a whole rack just about now. Thank you for sharing. A lovely post to go along with my latte and cinnamon raisin bread. I hope you have a beautiful week!