Smoky St. Louis Ribs

St. Louis ribs are cut from a pig's belly, underneath the breastbone. Fattier and meatier than baby back ribs, St. Louis ribs are trimmed by the butcher so they are square and uniform, which makes them cook evenly and lie perfectly flat on a pan or the grill.

These ribs are coated with a rub that includes dark brown sugar, instant espresso, and cinnamon. Then, they're cooked low and slow in the oven to give the meat time to tenderize, and the coating deep caramelization. The final flavor is earthy and sweet, an excellent companion to classic BBQ sides like coleslaw and baked beans.

Learn how to make St. Louis ribs at home. They require time, but they're absolutely worth it.

St. Louis Ribs Vs. Baby Back Ribs

While baby back ribs and St. Louis-style ribs are both popular cuts of pork ribs, they have some key differences:

Baby back ribs are sourced from the top of the pig's ribcage, while St. Louis ribs are trimmed spare ribs. They're larger and flatter than baby back ribs, with more meat, better marbling, and a more robust flavor. While baby back ribs cook faster, the longer cooking time of St. Louis ribs gives them a satisfying flavor and texture.

The Origin of St. Louis Ribs

Pork spareribs became popular in the early to mid-20th century, eventually evolving into a high-end item on restaurant menus and becoming a home cookout staple. As demand grew after World War II, local butchers began removing the pointed end of pork ribs, eliminating much of the unwanted fat and gristle and giving the cut a pleasantly squared-off shape that was easy to cook and serve. The technique took off, and began being advertised as "St. Louis-style ribs", as many packing houses in the country were concentrated in that area.

Ingredients for St. Louis Ribs

With brown sugar for sweetness and caramelization, espresso and cinnamon to add warmth and complexity to the meat, and smoked paprika for a smoky depth, these St. Louis ribs pack some serious flavor. To make these St. Louis ribs, you'll need:

• Dark brown sugar: Adds sweetness and helps the ribs caramelize as they bake.
• Instant espresso granules: Adds complexity and depth to the ribs that balances the sweetness of the brown sugar.
• Ground cinnamon: For a hint of warmth and spice.
• Kosher salt and black pepper: Enhances the overall flavor of the meat.
• Smoked paprika: Adds a smoky flavor and vibrant color to the ribs.
• St. Louis-style ribs: Ribs that are trimmed from the spare ribs and known for their meaty texture and rich flavor.
• Butter: Adds richness and moisture to the meat while cooking, and helps create a glossy finish.
  

How To Cook St. Louis Ribs

By cooking these ribs low and slow in the oven, you're guaranteed the most tender, flavorful meat. When caramelized on the grill, the ribs become totally irresistible. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Make coffee rub: Stir together brown sugar, espresso, cinnamon, salt, pepper, and smoked paprika.
• Step 2. Trim ribs: Trim the ribs if needed to remove the membrane.
• Step 3. Add dry rub to ribs: Sprinkle and press on dry rub on both sides.
• Step 4. Chill ribs: Refrigerate ribs in a resealable bag for at least 2 hours or overnight.
• Step 5. Wrap ribs with butter: Preheat the oven. Place ribs, meaty side up, on a sheet of foil. Dot with butter and wrap to seal ribs with foil.
• Step 6. Bake ribs: Bake for about 2 1/2 hours, or until the meat is very tender.
• Step 7. Move ribs to grill: When the ribs are almost done, heat the grill and oil the grate. Place ribs onto grill, meaty side down, and cook, covered for 5 minutes, turning halfway through cooking.
• Step 8. Cut into individual ribs: Let ribs stand on a cutting board, then cut and serve.

Our Tips for the Best St. Louis Ribs

For the best St. Louis ribs, keep these tips in mind:

• Choose high-quality ribs: Choose fresh ribs with good marbling and uniform thickness.
• Trim the ribs: If needed, trim the ribs to remove the excess fat and membrane.
• Season liberally: Coat both sides of the ribs with the dry rub so the meat is infused with flavor before cooking.
• Cook low and slow: Slow cooking tenderizes the meat and helps develop flavor.
• Cook until tender: The ribs are ready when the meat is very tender and easily pulls away from the bone. Finishing on the grill helps caramelize the exterior.
• Rest before cutting: Giving the juices a chance to redistribute in the meat.

What To Serve With St. Louis Ribs

Pair St. Louis ribs with all of your favorite BBQ sides, including coleslaw, baked beans, cornbread, potato salad, mac and cheese, grilled vegetables, corn on the cob, and more. Add a mixed green salad for a fresh touch, and garlic bread or dinner rolls to round out the meal.

How To Store and Reheat Leftover St. Louis Ribs

These ribs will keep in an airtight container in the refrigerator for up to four days, or frozen for up to three months.

To reheat, thaw the ribs overnight if frozen, then wrap in foil. Warm in the oven at 250°F for 20 to 25 minutes or until hot throughout.

Editorial contributions by Katie Rosenhouse.