Name: St. Louis Style Ribs
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4 portions
Ingredients: 0.375 kg pork ribs; 0.75 tablespoon brown sugar; 0.5 tablespoon sweet paprika; 0.25 teaspoon black pepper; 0.25 teaspoon garlic seasoning; 0.25 teaspoon dried onion; 0.125 teaspoon hot paprika; 0.25 teaspoon salt; 0.25 teaspoon mustard powder; 0.25 teaspoon oregano; 50 ml ketchup; 0.75 tablespoon apple cider vinegar; 0.5 tablespoon brown sugar; 0.25 tablespoon worcestershire sauce; 0.25 tablespoon wholegrain mustard; 0.25 teaspoon sweet paprika; 0.5 clove garlic; oil; salt; black pepper

Step by step process

Preparing the ribs

1
Turn the ribs meat-side down and remove the membrane from the bone side, grip a corner with a paper towel and pull it off in one motion toward the other end. If it tears, remove it in smaller pieces.
TIP:
Grab the membrane at the corner with a paper towel and pull firmly from one end to the other. If it tears, remove it gradually in pieces. Without the membrane, marinades and seasonings penetrate the meat better.
2
In a bowl, combine all the dry rub ingredients: brown sugar, sweet paprika, pepper, garlic and onion powder, cayenne pepper, salt, mustard powder, and oregano.
3
Thoroughly coat the ribs on all sides with the spice mixture and gently massage it into the meat. Wrap the ribs in plastic wrap and let marinate for at least 20 minutes at room temperature, ideally overnight in the refrigerator.

Low and slow baking

4
Preheat the oven to 135 °C (275 °F), top and bottom heat, no fan, low temperature is key to tenderness.
5
Place the ribs on a large sheet of foil meat-side up and wrap tightly in a double layer of foil, making sure there are no gaps for steam to escape.
6
Place the wrapped packet on a baking sheet and bake for 2.5 hours. The meat should be very tender but not yet falling off the bone, check by gently pulling on a bone, which should loosen slightly.

Preparing the BBQ glaze

7
Meanwhile, prepare the glaze. Finely chop the garlic and sauté in a saucepan with a little oil until fragrant, about 30 seconds.
TIP:
Toast garlic for just 20-30 seconds over medium heat, stirring constantly. Longer toasting will leave it bitter. As soon as the characteristic aroma appears, remove it from the heat.
8
Add the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, and sweet paprika. Stir to combine and cook over low heat, stirring occasionally, for 10-15 minutes until the sauce thickens slightly and the flavors meld. Season with salt and pepper.

Glazing and finishing

9
Increase the oven temperature to 200 °C (400 °F). Unwrap the ribs from the foil and transfer them to a baking sheet lined with parchment paper, meat-side up.
10
Brush the ribs generously with BBQ glaze and return to the oven for 15 minutes.
11
Remove, brush with a second layer of glaze, and bake for another 10-15 minutes until the surface caramelizes and the glaze begins to bubble slightly. Watch carefully so it doesn't burn, the sugar in the sauce catches quickly.
12
Let the finished ribs rest on a cutting board for 10 minutes, then slice between the bones with a sharp knife into individual portions and serve with the remaining BBQ sauce for dipping.

More tips:

For an even more intense smoky flavor, add 1 teaspoon of smoked paprika (pimentón de la Vera) to the dry rub and a few drops of liquid smoke to the BBQ sauce.

Ribs marinated overnight in the refrigerator have noticeably better flavor, the dry rub has time to penetrate deep into the meat and also draws moisture from the surface, which helps form a better crust during baking.

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