This post may contain affiliate links. Please read our disclosure policy.
These St. Louis Ribs are a summer BBQ essential. Rubbed with a bold, flavorful seasoning blend and cooked low and slow, they are incredibly juicy and tender. Slathered with a tangy BBQ sauce and finished over direct heat for that perfect char, these ribs will be the star of your next cookout.
Try this next: Love BBQ? Check out my Crispy & Juicy BBQ Baked Chicken Thighs or BBQ Pulled Pork Sandwiches for more delicious options.
This recipe has been my go-to for backyard gatherings because it strikes the perfect balance of ease and flavor. St. Louis style ribs are meatier and richer than baby backs, which means they hold up beautifully to slow grilling. The extra fat melts down, making each bite tender and juicy. And since they’re flatter, they cook more evenly too. If you can’t find this specific cut, spare ribs work just as well with no major adjustments.
You’ll cook the ribs low and slow using indirect heat, which keeps them from charring and gives you time to build layers of flavor. Whether you’re using a gas grill or charcoal, setting up indirect heat is simple and totally worth it. You can even start them in the oven if the weather doesn’t cooperate, then finish under the broiler for that caramelized crust.
We finish these ribs with a thinned BBQ sauce that adds a glossy coating without burning. Just mix in a little vinegar and apple juice to make your favorite store-bought sauce perfect for basting. Or use a homemade sauce if you prefer.
As for leftovers (if you’re lucky enough to have them), store them in the fridge for up to 4 days. Reheat gently in the oven with a splash of apple juice or water to keep them moist. I don’t recommend freezing. They’re just not the same.
Pin this recipe for later!Why I Love This Recipe
- Cooked low and slow for tender, juicy ribs.
- Just 10 minutes of prep time!
- Uses a simple homemade rub and an easy, customizable sauce.
- Can be finished on the grill or under a broiler
RECIPE WALK-THROUGH
How To Make St. Louis Ribs
See the recipe card below for full, detailed instructions
Before You Begin
Get all of your ingredients and tools out to help save time during the cook. This recipe has and quick and easy prep, but you can always make it even easier by assembling everything you need in arm’s reach.
Ingredients
- St. Louis style ribs: Flatter and meatier than baby back ribs, with more fat for flavor.
- BBQ sauce: Use your favorite store-bought or homemade variety.
- Apple cider vinegar and juice: Thins the sauce so it bastes easily and adds flavor.
Preheat the grill to 300°F using indirect heat. For gas grills, light only the outer burners. For charcoal, arrange briquettes around the edges.
Prep the ribs: Remove the membrane from the back. Mix the rub ingredients and apply evenly over the ribs.
Grill over indirect heat: Place ribs bone-side down. Cook for 30-40 minutes, flip, and cook another 30-40 minutes.
Make the sauce: Combine BBQ sauce, vinegar, and apple juice in a bowl.
Baste and cook: Brush ribs with sauce and continue cooking over indirect heat, basting every 20 minutes for about 40-60 minutes total. If ribs aren’t pulling back from the bones, give them another 20 minutes.
Char over direct heat: Move ribs over direct heat, basting and turning for 15-20 minutes until caramelized and slightly charred.
Serve: Slice and serve hot with extra BBQ sauce and your favorite sides.
Frequently Asked Questions
Can I make these ribs ahead of time?
Yes. Cook them through the indirect heat steps, cool, then finish over direct heat when ready to serve.
What if I don’t have a grill?
Bake in a 300°F oven and finish under the broiler for a charred exterior.
Can I use baby back ribs instead?
Baby back ribs are leaner and smaller, so the cook time will be shorter and should be adjusted accordingly.
What kind of BBQ sauce works best?
You can use any variety you like: smoked, sweet, spicy, or tangy. You can also use homemade BBQ Sauce.
Serving Suggestions
Serve with classic summer sides like potato salad, baked beans, corn on the cob, or coleslaw.
You can use spare ribs if St. Louis ribs aren’t available, and a store-bought rub works great too.
Storage Tips
The Best Way to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a covered dish with a splash of apple juice or water in a 350°F oven until warmed.
Freezing is not recommended.
Recipe Tips
- Use indirect heat to avoid burning the ribs while they cook slowly.
- Add fresh charcoal halfway through cooking if using a charcoal grill.
- For indoor prep, start in the oven and finish under the broiler if needed.
More BBQ Recipes
- BBQ Ranch Grilled Chicken Breast
- BBQ Bacon Wrapped Shrimp
- Brown Sugar BBQ Chicken
- BBQ Chicken Quesadilla
St. Louis Style Grilled Ribs
Ingredients
For the rub:
- 2 slabs St. Louis style ribs (5-6 pounds)
- 3 tablespoons brown sugar
- 2 tablespoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
For the sauce
- 1 cup of your favorite BBQ sauce
- 1 ½ tablespoons apple cider vinegar
- 2 tablespoons apple juice or water
- Extra BBQ sauce for serving
Instructions
- Preheat your grill to medium low heat (300℉) lighting only the outside burners or one side of the grill, leaving the center or one side off, or set up a charcoal grill for indirect heat grilling.
- Remove any membrane from the backs of the ribs. Combine rib rub ingredients in a small bowl and rub evenly all over the ribs. Let the ribs set while the grill finishes preheating.
- Place the ribs, bone side down over indirect heat and let them cook for 30-40 minutes. Flip the ribs and let them cook for another 30-40 minutes.
- While ribs are cooking, whisk together the BBQ sauce, vinegar and apple juice. This creates a thinner, more basteable sauce, which is great for long cooking.
- Brush the ribs with some of the sauce and continue to cook over indirect heat for 20 minutes, baste again and cook for another 20 minutes. At this point the meat should start to pull back from the bones and become tender, if they are not, flip and cook over indirect heat for another 20 minutes.
- Baste the ribs again with the sauce and place the ribs over direct flame to start to char the outside. Cook the ribs basting and turning as often as necessary to keep the ribs from burning for another 15-20 minutes.
- Remove from the grill, slice into sections and serve hot with your favorite BBQ sides and extra BBQ sauce.
Notes
- Serve ribs immediately for best texture and flavor. Leftovers keep for up to 4 days in the fridge and reheat well with a splash of liquid in the oven. Freezing is not recommended due to texture changes.
- St. Louis style ribs are meatier and fattier than baby back ribs. They’re ideal for slow cooking and result in a richer flavor. Spare ribs can be used as a substitute; baby backs require different cooking times.
- Use indirect heat for slow, even cooking. Set up gas or charcoal grills to avoid direct flames under the meat. This prevents burning and allows the ribs to become tender without charring too early.
- Oven and broiler method is a great alternative. Start ribs in a 300°F oven using the same timing as the grill method, then finish under the broiler for caramelization if grilling isn’t an option.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
