Entree: United States – Missouri / Midwestern United States – St. Louis-Style Ribs

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 45 min

Additional 20 min

Total 3 hrs 30 min

Ingredients

- 2 St. Louis-style spare rib racks, trimmed, approx. 3 lb (1.4 kg) each, total approx. 6 lb (2.7 kg)
- 1/2 cup (100 g) packed light brown sugar (rub)
- 2 tbsp (30 ml) smoked paprika (rub)
- 2 tbsp (30 ml) kosher salt (rub)
- 1 tbsp (15 ml) coarsely ground black pepper (rub)
- 1 tbsp (15 ml) garlic powder (rub)
- 1 tbsp (15 ml) onion powder (rub)
- 1 tsp (5 ml) cayenne pepper (rub)
- 2 tbsp (30 ml) neutral oil (for grilling)
- 1 cup (240 ml) apple juice or cider (for spritzing)
- Barbecue sauce (sweet, tomato-based)
  - 2 cups (480 ml) ketchup
  - 1/2 cup (100 g) packed dark brown sugar
  - 1/4 cup (60 ml) molasses
  - 1/4 cup (60 ml) apple cider vinegar
  - 2 tbsp (30 ml) Worcestershire sauce
  - 1 tbsp (15 ml) yellow mustard
  - 1 tsp (5 ml) smoked paprika
  - 1 tsp (5 ml) garlic powder
  - 1/2 tsp (2.5 ml) cayenne pepper or hot sauce (optional)
  - Salt and black pepper to taste
- Grilled corn
  - 6 ears corn on the cob, husks removed (or left on if you prefer)
  - 4 tbsp (60 g) unsalted butter, softened
  - Salt and black pepper to taste
  - 2 tbsp (30 ml) chopped fresh parsley (optional)
- Mayo-mustard potato salad (serves 6)
  - 2 lb (900 g) small red or Yukon Gold potatoes, scrubbed and halved if large
  - 3 large eggs
  - 1 cup (240 ml) mayonnaise
  - 2 tbsp (30 ml) yellow mustard
  - 2 tbsp (30 ml) apple cider vinegar
  - 1/2 cup (75 g) chopped celery
  - 1/3 cup (50 g) finely chopped red onion
  - 1/4 cup (60 ml) sweet pickle relish (optional)
  - Salt and black pepper to taste
  - Paprika for garnish (optional)

Instructions

Short Description:
Tender, rectangular St. Louis–style pork ribs seasoned with a sweet, tomato-based barbecue sauce, grilled low-and-slow and finished over direct heat; served with a simple mayo-mustard potato salad and grilled corn for a complete Midwestern main course.

Regional Notes:
St. Louis-style ribs are spare ribs trimmed to remove the sternum bone, cartilage, and rib tips so the rack is rectangular; this version emphasizes a sweet, tomato-forward barbecue sauce and direct-grill finishing typical of Missouri backyard grilling rather than long smokehouse preparations.

1. Make the dry rub and sauce: In a bowl combine 1/2 cup (100 g) brown sugar, 2 tbsp (30 ml) smoked paprika, 2 tbsp (30 ml) kosher salt, 1 tbsp (15 ml) black pepper, 1 tbsp (15 ml) garlic powder, 1 tbsp (15 ml) onion powder, and 1 tsp (5 ml) cayenne. In a small saucepan combine 2 cups (480 ml) ketchup, 1/2 cup (100 g) brown sugar, 1/4 cup (60 ml) molasses, 1/4 cup (60 ml) apple cider vinegar, 2 tbsp (30 ml) Worcestershire, 1 tbsp (15 ml) yellow mustard, 1 tsp (5 ml) smoked paprika, 1 tsp (5 ml) garlic powder and 1/2 tsp (2.5 ml) cayenne; simmer gently 8–10 minutes until thickened, taste and season with salt and pepper, then set aside.
2. Prep ribs: If not already St. Louis cut, remove sternum bone, cartilage and rib tips to square the rack. Using a butter knife, loosen and peel off the membrane from the bone side. Pat racks dry with paper towels.
3. Apply rub: Brush racks lightly with 2 tbsp (30 ml) neutral oil, then evenly coat both sides with the dry rub, pressing it into the meat. Wrap in plastic and refrigerate at least 1 hour or up to overnight for deeper flavor.
4. Prepare grill for indirect cooking: Preheat gas or charcoal grill to maintain a steady 250–275°F (120–135°C) indirect heat zone. If using charcoal, bank coals to one side; if gas, light one or two burners and leave the other side off. Place a drip pan beneath the indirect zone and add 1 cup (240 ml) apple juice to it for moisture / flavor if desired.
5. Start potato salad and eggs: Place potatoes in salted cold water, bring to a boil and simmer 12–15 minutes until tender when pierced. In the last 10 minutes of potato cooking, gently lower eggs into boiling water and cook 9–10 minutes for hard-boiled. Drain potatoes, let cool slightly, reserve 1/4 cup (60 ml) cooking liquid. Cool eggs, peel and chop.
6. Assemble potato salad: In a bowl combine 1 cup (240 ml) mayonnaise, 2 tbsp (30 ml) yellow mustard, 2 tbsp (30 ml) apple cider vinegar, 1/2 cup (75 g) chopped celery, 1/3 cup (50 g) red onion and 1/4 cup (60 ml) sweet pickle relish if using. Fold in warm potatoes, add reserved cooking liquid a tablespoon at a time for desired creaminess. Add chopped eggs, season with salt and pepper and chill until ready to serve. Garnish with paprika if desired.
7. Place ribs on grill (indirect): Put racks bone-side down on the cool side of the grill (indirect heat). Close lid and cook 1.5–2 hours, maintaining 250–275°F (120–135°C). Every 30–40 minutes spritz the ribs with apple juice and rotate racks for even heat. Cook until meat has pulled back from the bone ends and is fork-tender but not falling completely apart (target internal temp for tender ribs ~190–203°F / 88–95°C).
8. Prepare corn while ribs cook: If you prefer, brush corn with butter and wrap in foil for the last 20–30 minutes of cooking. Alternatively, leave husks on slightly moistened and grill directly later.
9. Finish ribs with sauce over direct heat: When ribs are tender (after ~1.5–2 hours), move racks to the direct heat side of the grill over moderate heat. Brush generously with the prepared tomato-based sauce, grill 2–4 minutes per side to caramelize (watch carefully for flare-ups), brushing again and flipping once more until sauce is sticky and slightly charred. Remove from grill and let rest 10 minutes.
10. Grill corn: Place corn directly over medium-high heat, turning occasionally, 8–12 minutes until charred in spots and tender. Brush with remaining butter, season with salt, pepper and parsley.
11. Slice and plate: Cut each rack between the bones into individual ribs. Serve ribs with grilled corn and a generous scoop of mayo-mustard potato salad. Offer extra warmed barbecue sauce at the table.
12. Leftovers and notes: Store leftover ribs and sauce in an airtight container up to 3–4 days; gently reheat and baste with sauce before serving. If you prefer a smokier flavor, add a small chunk of soaked hickory or apple wood to the coals or use a smoker box.