Nitrate & Nitrite Free Classic St. Louis Ribs
Total time3 hr 20 min
Prep time20 min
Cook time3 hr
4.9(28)
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Learn more →Ingredients
4 servings
For the ribs
- 2 racks st. louis-cut pork spare ribs (about 2.5–3 lb each)
For the dry rub
- 2 tbsp dark brown sugar
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 2 tsp black pepper, freshly ground
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp dry mustard
- 1 tsp cayenne pepper
For the glaze
- 1 cup barbecue sauce
Instructions
- 1
Heat the oven to 275°F (135°C). Set a wire rack inside each of two rimmed baking sheets (or use one sheet and cook the racks in batches).
- 2
Flip each rack of ribs bone-side up. Slide a butter knife under the thin membrane that runs across the back of the bones, then grip it with a paper towel and pull it off in one piece — removing it allows the rub to penetrate and the ribs to cook more evenly.
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