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Recipe:Oven-Baked St. Louis Style Ribs with 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!
Ingredients
-
Rack Bone-In Pork Spare Ribs St. Louis Style
QTY 1
Canola Oil
QTY ¼ Cup
-
WFF Smoked Pecan Rub
QTY ½ Cup
Favorite BBQ Sauce
QTY ½ Cup
Mayonnaise
QTY ½ Cup
Whole Grain Mustard
QTY 2 Tbsp.
Apple Cider Vinegar
QTY 4 Tbsp.
Sugar
QTY ½ Tbsp.
-
WFF Coarse Sea Salt
QTY ½ tsp.
Celery Seed
QTY 2 tsp.
Green Cabbage, cored and thinly sliced
QTY ½
Red Onion, thinly sliced
QTY ½
Large Carrot, peeled and julienned
QTY 1
Green Onions, thinly sliced
QTY 3
Cilantro, chopped
QTY ½ Cup
Cooking
Directions
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.
Preheat oven 300°F degrees.
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.*
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.
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