St. Louis Ribs- Grilled or Oven Baked

Ingredients

  • 4 lbs St Louis Style Pork Ribs
  • 1/4 cup yellow mustard 
  • 1 cup apple juice (See Note 1)
  • 1 cup BBQ sauce of choice

DRY RUB

  • 2 tbsp fennel seeds (See Note 2)
  •  2 tsp cumin seeds (See Note 2)
  •  1 tbsp coriander seeds (See Note 2)
  •  1/2 cup brown sugar
  • 2 tbsp salt
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • tbsp ground cayenne
  • 1 tbsp black pepper
  • 1 tbsp dried oregano
  • 1 tbsp dry mustard

Instructions 

  • Toast the fennel, coriander and cumin seeds in a sauté pan until fragrant and oils have been released. Grind in a spice grinder until in powder form. Feel free to use ground spices if you prefer, but use a 1/2 tsp LESS of each.
  • In a small bowl whisk together the toasted/ground spices and all the remaining dry rub ingredients. Set aside.
  • Peel membrane off from the back of ribs. Apply mustard on both sides of the ribs. Sprinkle dry rub all over both sides of the ribs.
  • Let sit for 30 minutes minimum (or 8 hours, covered if refrigerated).

ST. LOUIS RIBS: GRILL METHOD

  • Preheat gas grill or smoker to 350°F. Grill using indirect heat (See Note 3).
  • Place the rack, bone side down on the grill, close the lid. Let the ribs cook for 30 minutes.
  • Take ribs off the grill and place on aluminum foil. Fold up sides, pour apple juice (mop sauce) over and wrap tightly in foil. You want this as watertight as possible after pouring in the apple juice.
  • Place the wrapped ribs back on the grill, close the lid and increase temperature to 375°F for 30 minutes.
  • Turn the heat down to 250°F. Unwrap the ribs, remove them from the foil, and place them back on the grill. Baste with BBQ sauce every 15 minutes for a total of 60 minutes or until the internal temperature is 195°F. Allow to rest 10 minutes, slice and serve.

ST. LOUIS RIBS: OVEN BAKED METHOD

  • Preheat oven to 325°F.
  • Line a baking sheet with aluminum foil. Place the rack, bone side down on the foil lined baking sheet and let the ribs bake for 30 minutes.
  • Take ribs off baking sheet and place on a new sheet of aluminum foil (maybe use 2 sheets of aluminum foil to accommodate ribs). Fold up sides, pour apple juice (mop sauce) over and wrap tightly in the foil. You want this as watertight as possible after pouring in the apple juice.
  • Place the wrapped ribs back on the baking sheet and increase oven temperature to 375°F and bake for 30 minutes.
  • Turn the heat down to 250°F. Unwrap the ribs, remove them from of the foil, and place them back in the oven. Baste with BBQ sauce every 15 minutes for a total of 60 minutes, or until the internal temperature is 195°F. Allow to rest 10 minutes, slice and serve.

Well, I hope you’re taking advantage of the great fall weather we’re having. There’s nothing prettier than this part of Pennsylvania this time of the year with a barbeque rib and cold beer.  Next time, I’ve got one of those one-of-a-kind specialty treats for you, that you’re not gonna find in America, North or South.  Here’s a hint – It’s the bomb!   Stay tuned.

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