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Recipe:Oven-Baked St. Louis Style Ribswith Tangy Style

  • Prep Time: 30 minutes
  • Cook Time: 3 hours

Recreate that backyard barbeque taste in your oven. Our St. Louis Style recipe for makes it easy to do. Just slather our Smoked Pecan Rub with salt onto these hearty ribs for a dry marinade and they're ready to bake! This smokehouse staple is best served with a side of fresh slaw, and we've got you covered there, too! Serves 6 - .

Ingredients

Serving Size
  • PORK SPARE RIBS ST. LOUIS STYLE, thawed

    3.5 lbs
    Qty 3.5 Lbs
    $9.94
  • Canola Oil

    Qty ¼ Cup
  • Smoked Pecan Rub

    1 bottle
    Qty ½ Cup
    $4.98
  • Favorite BBQ Sauce

    Qty ½ Cup
  • Tangy Slaw:

  • Mayonnaise

    Qty ½ Cup
  • Whole Grain Mustard

    Qty 2 Tbsp.
  • Apple Cider Vinegar

    Qty 4 Tbsp.
  • Sugar

    Qty ½ Tbsp.
  • Coarse Sea Salt

    1 bottle
    Qty ½ tsp.
    $5.38
  • Celery Seed

    Qty 2 tsp.
  • Green Cabbage, cored and thinly sliced

    Qty ½ Head
  • Red Onion, thinly sliced

    Qty ½
  • Large Carrot, peeled and julienned

    Qty 1
  • Green Onions, thinly sliced

    Qty 3 Stems
  • Cilantro, chopped

    Qty ½ Cup

Cooking
Instructions

  1. Peel the outer membrane on the bone-side of the ribs. Pat dry and rub oil all over the ribs. Mix Smoked Pecan Rub with salt and generously rub spice mix on ribs. Place on a sheet pan lined with aluminum foil and cover tightly with additional foil. Refrigerate for at least 4 hours.
  2. Preheat oven 300°F degrees.
  3. Bake ribs for 2 ½ hours or until tender. Uncover and brush the BBQ sauce on ribs; cook for another 30 minutes, until tender and edges are nicely browned.*
  4. Prepare the slaw. In a large bowl whisk together the vinegar, sugar, mustard, mayonnaise, salt and celery seed. Add cabbage, red onion, and carrot. Toss the slaw, cover and refrigerate. Add green onions and cilantro before serving.
  5. Remove ribs from oven into a cutting board. Cut between the bones and serve with BBQ sauce and coleslaw on the side.
    *USDA recommends cooking pork to a minimum internal temperature of 145°F.

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