Ingredients
Directions 7 steps | 205 Minutes
Preheat the oven to 250°F. Prepare the rub. In a bowl, combine the dark brown sugar, smoked paprika, chili powder, granulated garlic, onion powder, kosher salt, ground coriander, black pepper and cayenne pepper. Mix until well combined.
Prepare the ribs. Line a baking sheet with a piece of heavy-duty aluminum foil large enough to encase your ribs. Brush the mustard on both sides of the ribs. (See notes 4.)
Coat the ribs with the prepared rub on both sides, ending with the bone side of the ribs facing down. (See notes 5.)
Add the apple juice and apple cider vinegar to the pan.
Tightly fold the aluminum foil around the ribs. Bake the ribs for about 2½-3 hours until the ribs start to become tender.
Unfold the aluminum foil around the ribs and baste with the barbecue sauce. Return the ribs to the oven and bake, uncovered for 30-45 minutes until a fork easily penetrates the meat.
Remove the ribs from the oven and turn the oven to broil. Baste the ribs with the barbecue sauce and broil until the edges start to caramelize, about 2-3 minutes. Serve the ribs warm with a macaroni salad, mashed potatoes and/or coleslaw. Enjoy!
Notes:
- This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
- Yellow mustard is preferred here.
- If you prefer a less tangy bite, you can substitute apple juice instead of the apple cider vinegar, for a total of 5 tablespoons of apple juice.
- If applicable, remove the membrane from the back of the ribs by sliding a paring knife beneath the membrane. Lift the membrane and pull it off with your hands.
- St. Louis ribs can also be refrigerated with the rub on overnight for more flavorful meat.
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