Ribs- St. Louis Style Ribs- My Recipe

These are fall off the bone tender and oh so good! One of my favorite go to recipes! Kids Love these!

Photo by Debra P.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Racks of Pork Ribs

  • Dry Rub:

  • 1 1/4

    C White Sugar

  • 6

    T Chili Powder

  • 2

    T Paprika

  • 2 1/2

    T Salt

  • 1

    T Brown Sugar

  • 1/2

    T Black Pepper

  • 1/2

    T Garlic Powder

  • 1/4

    T Cayene Pepper

  • 1

    t Onion Powder

  • Secret Barbecue sauce:

  • 1

    Large Onion, diced

  • 1/2

    C Butter

  • 28

    oz of Ketchup

  • 1/2

    C Worcestershire Sauce

  • 1 1/2

    C Packed Brown Sugar

  • 1/3

    C Lemon Juice

  • 2

    T Chili Powder

  • 1 1/2

    t Hot pepper sauce (I use sriracha)

  • 1

    t prepared horseradish

  • 1

    t Salt

  • 1/2

    t Salt

  • 1/2

    t Garlic Powder

  • 2

    t Liquid smoke

Directions

Ribs: Make sure you remove the tough membrane from the back side of your ribs. Then Cut each rack into sections containing around 3-4 ribs. Par boil for 20 minutes- cool slightly and rub both side with a generous amount of dry rub. Stack pieces up right in a large pan (kind of like dominos) Cover tightly and bake at 250 degrees for 3 1/2 hours. Remove Ribs from oven and slather both sides with barbecue sauce. Place the ribs flat on a cookie or baking sheet. Turn oven to broil and broil ribs uncovered until the sauce is bubbly and starting to brown. Turn over and repeat. Dry Rub: Mix all ingredients together. Can save for up to 6 months Barbecue Sauce: Saute onion and butter in a heavy saucepan until tender. Add the next 9 ingredients: bring to a boil. Reduce the heat: simmer uncovered for 30 minutes until reduced to about 6 cups.

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