If you’re someone who dreams of tender, smoky ribs with a lip-smacking sauce that makes every bite unforgettable, then this Grilled St. Louis Ribs with Homemade Barbecue Sauce Recipe is exactly what you’ve been waiting for. These ribs strike the perfect balance between rich, juicy meat and a tangy, flavorful barbecue sauce, infused with just the right amount of heat and sweetness. Slow-grilled to juicy perfection, these ribs are the kind of dish that brings friends and family around the table for good food and great memories. Trust me, once you try this recipe, it will be your go-to for every barbecue gathering or weekend cookout.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity: just a handful of essential ingredients combine to create a mouthwatering masterpiece. Each component plays a pivotal role, whether it’s tenderizing the meat, boosting flavor with the dry rub, or crafting that irresistible homemade barbecue sauce that ties everything together.
- 2 slabs St. Louis-Style Ribs (7-9 ribs each): The perfect cut with a uniform shape that grills evenly and delivers ample meat in every bite.
- 2 tsp kosher salt: Enhances the natural flavor of the ribs and aids in moisture retention.
- Canola oil: Used to lightly coat the ribs and prevent sticking while grilling.
- 2 tbsp dry rub for pork: A blend of spices giving the ribs a warm, savory kick and beautiful crust.
- ¼ cup barbecue sauce: Either homemade for extra love or a favorite brand like Blue’s Hog Original to top off the ribs.
- ½ cup distilled white vinegar: Adds acidity that balances the richness of the ribs and keeps them tender.
- ½ cup water: Helps maintain moisture while cooking low and slow on the grill.
- ½ cup dry rub for pork: Additional seasoning for the cooking liquid to infuse layers of flavor during grilling.
How to Make Grilled St. Louis Ribs with Homemade Barbecue Sauce Recipe
Step 1: Prep the Ribs
Start by removing the membrane from the back of each slab of ribs. This step is crucial to ensure tenderness and allow the rub to penetrate well. Pat the ribs dry and then lightly brush them with canola oil, which helps the dry rub stick better and prevents the ribs from drying out during cooking.
Step 2: Apply the Dry Rub
Liberally coat each rack of ribs with 2 tablespoons of your favorite pork dry rub. Make sure every inch is covered to build a flavorful crust as they grill. Don’t be shy—this rub forms the essential base flavor that complements the barbecue sauce.
Step 3: Prepare the Cooking Liquid
In a roasting pan or heatproof tray, mix ½ cup distilled white vinegar, ½ cup water, and ½ cup dry rub for pork. This mixture will help keep the ribs moist and infuse flavors as they slowly grill. Set this tray on the grill, or in the oven if you prefer, and place the ribs on a rack above to allow the steam to work its magic.
Step 4: Slow Grill the Ribs
Set your grill for indirect heat at a low temperature around 225-250°F (107-121°C). Place the ribs bone side down over indirect heat, close the lid, and let them cook slowly for about 5 to 6 hours. This slow grilling process breaks down the connective tissues, resulting in fall-off-the-bone tenderness.
Step 5: Baste with Barbecue Sauce
During the last 30 minutes of grilling, start brushing the ribs with your ¼ cup barbecue sauce every 10 minutes. This glazing step caramelizes the sauce, building a sticky, flavorful coating that’s irresistible.
Step 6: Rest and Serve
Once done, remove the ribs from the grill and tent them loosely with foil. Let them rest for 10-15 minutes to redistribute the juices, ensuring every bite is juicy and tender.
How to Serve Grilled St. Louis Ribs with Homemade Barbecue Sauce Recipe
Garnishes
Serve your ribs with a sprinkle of freshly chopped parsley or sliced green onions for a pop of color and a mild, fresh bite that contrasts with the rich meat. Adding a few lemon wedges on the side can also brighten up each bite with some zesty freshness.
Side Dishes
No platter of ribs is complete without classic sides. Creamy coleslaw adds a crisp contrast that cuts through the richness. Cornbread with honey butter or smoky baked beans make perfect hearty companions. For a lighter option, grilled vegetables or a simple garden salad balance the meal beautifully.
Creative Ways to Present
Think beyond the plate! For casual gatherings, serve the ribs on butcher paper lined trays for that authentic barbecue feel. You can also prepare individual rib sliders using small buns, pickles, and extra sauce for a fun finger-food twist that everyone will love.
Make Ahead and Storage
Storing Leftovers
If you have ribs left after your feast, store them in an airtight container in the refrigerator. They will stay delicious for up to 3-4 days, allowing you to enjoy these flavors without any waste.
Freezing
To freeze, wrap the ribs tightly in foil and place them inside a freezer-safe bag or container. Frozen ribs retain their quality for up to 2 months, making them perfect for meal prep or last-minute barbecues.
Reheating
For the best texture when reheating, warm the ribs in a low oven (around 275°F or 135°C) covered with foil to keep them moist. Alternatively, reheat gently on the grill over indirect heat. Adding a splash of water or extra barbecue sauce prevents drying out.
FAQs
What is the difference between St. Louis ribs and baby back ribs?
St. Louis ribs come from the belly side of the rib cage and are meatier with a rectangular, uniform shape, while baby back ribs are smaller, leaner, and come from the upper part near the spine. St. Louis ribs are ideal for grilling low and slow because of their fat content and size.
Can I use store-bought barbecue sauce instead of homemade?
Absolutely! While homemade sauce adds a personal touch and can be customized to your taste, many store-bought sauces like Blue’s Hog Original work wonderfully and save time without sacrificing flavor.
How do I know when the ribs are done?
Properly cooked ribs will have tender meat that pulls away from the bone easily but is not completely falling apart. You can also use a meat thermometer; ribs are typically done when the internal temperature reaches around 190-203°F (88-95°C) for tender results.
Can I make this recipe in an oven instead of a grill?
Yes! The oven method works great if you don’t have access to a grill. Use the same slow cooking temperature (around 225°F) and place the ribs on a rack over a baking tray with the cooking liquid beneath for moisture.
What kind of wood chips should I use for smoking these ribs?
Fruitwoods like apple or cherry add a sweet, mild smoke that complements pork, while hickory offers a stronger, classic barbecue flavor. Experiment with blends to find your favorite!
Final Thoughts
I can’t recommend this Grilled St. Louis Ribs with Homemade Barbecue Sauce Recipe enough to anyone who loves hearty, flavorful barbecue. It’s a slow-cooked labor of love that rewards you with irresistibly tender meat and layers of bold, smoky, tangy flavor. Gather your friends, fire up the grill, and dive into a meal that feels like a celebration in every bite. Once you experience these ribs, you’ll want to make this recipe your new tradition!
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Grilled St. Louis Ribs with Homemade Barbecue Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
These St. Louis-Style Ribs are grilled to perfection, featuring a flavorful dry rub and a tangy barbecue sauce glaze. The ribs are slow-cooked on the grill for six hours, resulting in tender, juicy meat with a smoky char that is perfect for a summer barbecue or any special occasion.
Ingredients
Ribs
- 2 slabs St. Louis-Style Ribs (7–9 ribs each)
- 2 tsp kosher salt
- Canola oil, for brushing
Dry Rub
- 2 tbsp dry rub for pork
- ½ cup dry rub for pork (additional)
Sauce and Liquid
- ¼ cup barbecue sauce (Homemade or Blue’s Hog Original)
- ½ cup distilled white vinegar
- ½ cup water
Instructions
- Prepare the ribs: Remove the membrane from the back of the St. Louis-Style ribs. Pat the ribs dry and sprinkle the kosher salt evenly over both sides. Brush the ribs lightly with canola oil to help the seasoning stick.
- Apply dry rub: Generously coat the ribs on both sides with 2 tbsp of the dry rub for pork. Let the ribs rest for at least 30 minutes to absorb the flavors.
- Preheat the grill: Set up your grill for indirect cooking and preheat it to a steady 225°F (107°C). This low and slow method ensures tender ribs.
- Smoke and cook the ribs: Place the ribs on the grill grate away from direct heat. Mix the distilled white vinegar and water in a spray bottle to keep the ribs moist—spray them every 45 minutes during cooking to enhance moisture and flavor.
- Cook for 4-5 hours: Close the grill lid and maintain the temperature at around 225°F. After about 3 hours, begin spritzing with the vinegar-water mixture regularly.
- Wrap and finish cooking: After 4 hours, wrap the ribs tightly in foil to create a steamy environment and continue cooking for an additional 1 hour. This helps tenderize the meat further.
- Glaze and grill: Unwrap the ribs and brush both sides generously with the remaining ½ cup dry rub first, then apply the ¼ cup barbecue sauce. Place the ribs back on the grill over direct heat for 5-10 minutes, turning occasionally until the sauce caramelizes and the ribs develop a beautiful char.
- Rest and serve: Remove the ribs from the grill and let them rest for 10 minutes before slicing. This ensures the juices redistribute and the ribs remain moist.
Notes
- Maintaining a consistent low temperature on the grill is key to tender ribs.
- Use a meat thermometer if preferred; ribs are done when they reach an internal temperature of about 190-203°F for optimal tenderness.
- Feel free to substitute the dry rub and barbecue sauce with your favorite blends to customize the flavor.
- Spritzing with vinegar and water keeps the ribs moist but can be substituted with apple juice or cider vinegar for a sweeter note.
