Steps to Make Pork Spare Ribs St Louis Style Recipe

Salt And Pepper Spare Ribs

Spare ribs, (often sold as st.

Recipe Summary Salt And Pepper Spare Ribs

They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.

Ingredients | Pork Spare Ribs St Louis Style Recipe

4 teaspoons kosher salt

1 tablespoon freshly ground black pepper

1 teaspoon freshly ground white pepper

1 teaspoon cayenne pepper

½ teaspoon garlic powder

2 teaspoons Dijon mustard

2 tablespoons white vinegar

1 rack St. Louis-style pork spare ribs

Directions

Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.

Stir Dijon mustard and vinegar together in a small bowl.

Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.

Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.

Refrigerate the ribs, uncovered, 4 to 12 hours before baking.

Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.

Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.

Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.

Use a 3 1/2- to 4-pound rack of ribs. You can use a couple slabs of baby back ribs instead if you like.

If you don't end up using the reserved 1 to 2 teaspoons of reserved spice rub for the ribs, use it for coleslaw or potato salad.

If you have to cook these right away instead of letting them sit for 4 to 12 hours, then go ahead, they will still come out really good.

Serve with my All-American Barbecue Sauce.

Nutrition data for this recipe includes the full amount of salt and pepper rub. The actual amount of rub consumed will vary.

Info | Pork Spare Ribs St Louis Style Recipe

prep: 10 mins cook: 3 hrs additional: 4 hrs 15 mins total: 7 hrs 25 mins Servings: 8 Yield: 8 servings

TAG : Salt And Pepper Spare Ribs

Meat and Poultry Recipes, Pork, Pork Rib Recipes, Spare Ribs,

Images of Pork Spare Ribs St Louis Style Recipe

Pork Spare Ribs St Louis Style Recipe : Louis style pork spare ribs after they are trimmed) are taken from the part of the pig underneath the belly area, and baby back ribs are taken from the area where the ribs meat the spin, and are smaller, therefore called baby back ribs.