St Louis style sauce and rub. Louis-style cut ribs seasoned with a rub and slathered with a unique and flavorful St. Louis Style Ribs get basted with apple juice, wrapped and then basted again with BBQ sauce for that fall off the bone, tender rib. Let me show you how on the grill or in the oven!
If you don't have a grill and still want to enjoy some good 'ole home cooked ribs , you can make some delicious, fall off the bone St Louis Style Ribs in the oven. A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. This rub works well for St Louis Style ribs, baby back ribs, pork shoulders … pretty much anything. You can cook St Louis style sauce and rub using 13 ingredients and 4 steps. Here is how you achieve that.
Ingredients of St Louis style sauce and rub
- Prepare of rub.
- Prepare of dry mustard.
- It's of kosher salt.
- It's of yellow prepared mustard.
- It's of sauce.
- You need of tomato puree.
- Prepare of salt.
- Prepare of water.
- It's of apple cider vinegar.
- Prepare of dehydrated onions.
- Prepare of brown sugar.
- Prepare of cayenne pepper.
- It's of granulated garlic powder.
Rub mixture all over ribs until well coated. Evenly distribute butter cubes over ribs, wrap tightly in foil, and place on prepared baking sheet. Why are they called St Louis Style Ribs? Louis Ribs comes from the cut of the meat, not the seasoning or sauce used.
St Louis style sauce and rub instructions
- In a saucepan add puree, salt, water, vinegar, onions, sugar, pepper, and garlic..
- Bring to a boil, turn down to a simmer and simmer 20 minutes. Use now or refrigerate..
- When you go to use the sauce, mix the mustard and salt together. Rub on the meat before adding sauce, and before cooking..
- This is enough for 1 slab of St Louis style ribs..
These ribs are baked in the oven, but they are perfect for a summer meal. And of course you can make these oven baked St Louis style ribs for Memorial Day Weekend, at the same time you do all the grilling. There are so many ways to barbecue ribs, dry rub vs. sauce, gas grill vs. charcoal vs. smoker vs. adding smoking chips, etc. There's a reason for all the rib competitions. Place ribs, bone-side down, in center of grill or in rib rack, making sure they are not over direct flame.