Dry rubbed first, these 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! Did you know that St. Louis Style Ribs doesn’t refer to a dry rub or BBQ sauce, but the cut of the rib itself.
Third in my Ribs Series are these beautiful St. Louis Style Ribs!
I know I promised a Ribs recipe once a month, but Easter snuck up on me and I decided to share with you my Crustless Spinach Quiche with Ham instead to help with any out of town guests at breakfast time. So this April you’re going to get two!

But, back to these St. Louis Style Ribs…
St. Louis Style Ribs doesn’t necessarily refer to a dry rub or BBQ sauce, but the cut of the rib itself. What we’re looking for are ribs dry rubbed and mopped while grilling or smoking, then basted with a BBQ sauce until lacquered and fall apart tender! Let me show you how on the grill or in the oven.
Did you know that the sparerib comes from the belly area and are typically fatter with more meat on them. They are cut down into a rectangular shape, have flatter bones and when the cartilage and breastbone is trimmed away they are known as a St. Louis Style Sparerib.
Below you can see the baby back ribs on the left and the St. Louis style cut of spareribs on the right.
(Image credit: Christine Gallary)
This rack of St. Louis Style Ribs came three to a pack and were gigantic! Thanks Costco and Mr. Pig Farmer.
I gave these guys a nice bit of my Dry Rub for Pork Ribs after rubbing both sides with yellow mustard and let them rest for 30 minutes minimum (or 8 hours, covered if refrigerated).
Preheat your grill to 350°F. For these we will be grilling using indirect heat. For gas grill do the 2 Zone set up which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature. To grill using indirect heat on a charcoal BBQ or smoker, ignite charcoal and place it to one side of the grill, creating a space for the food or the center with meat you’re cooking not directly over those lit coals. Typically use a drip pan under the meat to avoid any flareups.
Place the rack, bone side down on the grill, close the lid. Let these St. Louis Style Ribs cook for 30 minutes.
At this point one would mop the ribs on the grill with apple cider vinegar for a tangy flavor or use apple juice for a sweeter rib.
After 30 minutes on the grill, I like to take the ribs off the grill and place on 2 sheets of aluminum foil. Fold up the sides around the ribs and pour apple juice over the ribs.
Wrap the foil up and around the ribs tightly. You want this as watertight as possible after pouring in the apple juice. We are going to steam these ribs to cook and stay moist.
Place the wrapped St. Louis Style Ribs back on the grill, close the lid and increase temperature to 375°F for 30 minutes.
Turn the heat down to 250°F and unwrap the ribs. Baste each side every 5 minutes for a total of 30 minutes with your favorite BBQ sauce.
You’re going to want to cook the ribs until the internal temperature is 175°F. Allow to rest 10 minutes, slice and serve. The meat should have pulled back from the end of the bones a 1/4 inch.
Look at these beauties!
If you have any leftover ribs I love to use the meat in my BBQ Pork with Cheesy Grits. For other rib recipes check out my Pineapple Five Spice Pork Ribs, or How to Make Baby Back Ribs, and serve them with Honey Balsamic Roasted Brussels Sprouts or my Classic Potato Salad. Enjoy!
How to Make St Louis Style Ribs
Ingredients
- 4 lbs St Louis Style Ribs
- 1/4 cup yellow mustard
- 1/4 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 kosher salt
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 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).
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 grill and place on aluminum foil. Fold up sides, pour apple juice 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 and unwrap the ribs. Baste each side with BBQ sauce every 5 minutes for a total of 30 minutes. Cook the ribs until the internal temperature is 175°F. Allow to rest 10 minutes, slice and serve.
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 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 and unwrap the ribs. Baste each side with BBQ sauce every 5 minutes for a total of 30 minutes. Cook the ribs until the internal temperature is 145°F. Allow to rest 5-10 minutes prior to cutting.
Notes
- For a tarter mop sauce, substitute apple cider vinegar for the apple juice.
- If you are not using whole spices, use a 1/2 tsp LESS of each ground spice.
- Grill using indirect heat: For gas grill do the 2 Zone set up which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature. To grill using indirect heat on a charcoal BBQ or smoker, ignite charcoal and place it to one side of the grill, creating a space for the food or the center with meat you’re cooking not directly over those lit coals. Typically use a drip pan under the meat to avoid any flareups.
Your style of cooking is right up my alley and speaks to my heart! Thank you for all the lovely recipes!
Oh, you made my day reading this Juliana! Thanks so much for taking the time to come back and let me know! 🙂
I made these via the oven method and they were delicious. I especially love the dry rub, which I made exactly per your recipe.
So happy you enjoyed this one Alicia! Thanks for taking the tie to come back and let me know, too. 🙂
I’ve tried it both ways. On the grill it was PERFECT and will do it that way from now on. The oven method took WAY longer than the time given at the set temperatures you gave. My oven temperature is accurate and it took (3 1/2 hours) to completely be done but I had to bring the temperature from 250 back up to 350F and re-wrap. Grill method is much better PLUS some of the fat is rendered away. My 5 stars are for the grill method.
Thanks so much Vera, much appreciated!
Omg!
Agreed. Thanks Justina!
I’ve used this method twice now and it’s perfect. I have one tiny tweak: For the foil-wrapped 2nd part I don’t add apple juice (I don’t add anything)- the trapped juices in the foil have been more than sufficient. I even incorporate those drippings in the final basting, so nothing is lost; it’s all just cooked in. With everything else I follow the recipe to the letter. This is a quick and easy method resulting in tender, pull-off-the bone ribs. I can’t think of any reason to grill ribs differently.
Thanks so much Matthew, really appreciate you taking the time to come back and let me know. So happy you enjoy these! Cheers! 🙂
I realize this recipe may have been posted a while back, but I have never used a gas grill. I followed the steps exactly and the entire underside of my ribs were burnt to a crisp. What could I have done differently?
Typically for grilling I use indirect heat. For your gas grill do the 2 Zone set up which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature. To grill using indirect heat on a charcoal BBQ or smoker, ignite charcoal and place it to one side of the grill, creating a space for the food or the center with meat you’re cooking not directly over those lit coals. Typically use a drip pan under the meat to avoid… Read more »
Brian, I did it on a small gas grill with direct heat on low setting double wrapped in foil for 1 hour; flipping the package over every once in a while. Removed the wrap with the juices and continued to cook on med-low for another 30 to 45 minutes or so, turning it over once. Then another 30 minutes of basting with BBQ sauce on low both sides. It was perfect and not burnt.
I made these ribs today for our 4th of July family get together and they were the hit of the party!!! They were so moist, tender and full of flavor. Kevin’s recipes turn you into a cooking star! Thank you Kevin!
Happy I could be apart of your 4th dinner celebration. Thanks Mary. I’m sure the family is loving all you efforts, too. Way to cook! 🙂
Hi, just came across your recipes and would like to try it out tonight. Got a pre-rubbed rack at Costco today. I’ve grilled ribs once and they came out very tough. My question is..do you place the ribs on direct heat or indirect heat on the grill? Thankyou.
Hi Liz, thanks for stopping by. Grill using indirect heat. For gas grills do the 2 Zone set up which is either half the grill is lit to achieve desired temperature and the meat is placed on opposite side, or have sides lit leaving the center NOT on or lowest temperature. To grill using indirect heat on a charcoal BBQ or smoker, ignite charcoal and place it to one side of the grill, creating a space for the food or the center with meat you’re cooking not directly over those lit coals. Typically use a drip pan under the meat… Read more »
One question: If I have the regular baby back ribs, can I still follow this recipe or should I cook it less/more?
The St. Louis style is the cut of the ribs, so it would be fine do as written using baby back ribs. I do it often myself as it’s written. Enjoy Laura and thanks for stopping by.
Thinking of grilling first, then oven for better temp control. Hope it works…
Let me know how your technique turns out Jeff.
We are trying these tonight. Just spent the day at the Indy 500 and are headed home to cook these. It’s my birthday and ribs are my favorite meal.
How cool to actually be at the Indy 500! Sounds exciting! Thanks for giving these a try and enjoy your weekend Katrina. 🙂
You are my go-to guy for rib recipes, Kevin. And these look like perfection!
Ohh that mean a lot, thanks so much Marissa! Grilling or baking ribs are fantastic any time!
This recipe is fantastic and my picky eater 10 year old son LOVED them! Very good! Full of flavor, moist and mouthwatering delicious! A Must Family Recipe!!!!!
Mason approved, gotta love it! Thanks Mary. 🙂
I’m drooling over these Kevin! That rub sounds amazing! I’ve used OJ, but never apple juice. I’ve got to try!
Thanks Mary Ann, I could, and probably do come to think of it, eat ribs at least every other week!
I’m drooling as I read this. I did not know there were a difference in baby back ribs and st louis style ribs. I have to say, every time I try to come up with my own ribs recipe, it’s a failure! This recipe sounds perfect for the upcoming grilling season!
Thanks so much! I’m here to help you Danielle, lots of RIBS recipes here for you to try this grilling (and baking and Instant Pot) season so you can impress. 🙂
So, we have snow and freezing rain in our forecast and I’m determined to use the grill this weekend. This makes me want to use it even more! These look super good, Kevin! This and a couple of sides, maybe some grilled corn and slaw and I’m all set 😉
Hey there Dawn, if you can’t do the grill I also shared a baked in the oven method as well. Stay warm and full! 🙂
So, we have snow and freezing rain in our forecast and I’m determined to use the grill this weekend. This makes me want to use it even more! These look super good, Kevin! This and a couple of sides, maybe some grilled corn and slaw and I’m set 😉