Kitchen notes · a little help before you start
St. Louis-Style Ribs
St. Louis-Style Ribs is made with racks of St. Louis ribs or pork spare ribs, Kansas City-Style BBQ Sauce, and dark brown sugar.
- Prep
- 45 min
- Cook
- 360 min
- Total
- 405 min
- Original yield
- Serves 8
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Preparation & total time
- Prep: over 30 minutes · Total: over 60 minutes
A few quick notes
1. Include the drying step
Pat the ingredient dry where the method directs.
Get to know the ingredients
racks of St. Louis ribs or pork spare ribs
In the method: Remove the silver skin from the back side of the ribs and pat them dry with a paper towel.
Kansas City-Style BBQ Sauce
In the method: Baste the top of the ribs with Kansas City BBQ Sauce during the last 30 minutes of the cooking time.
dark brown sugar
In the method: Combine the paprika, garlic powder, onion powder, chili powder, freshly ground black pepper, cayenne pepper, celery seed, and kosher salt in a small bowl.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2 racks of St. Louis ribs or pork spare ribsIngredient note
Source: 1 Kansas City-Style BBQ SauceIngredient note
Source: ½ cup dark brown sugarIngredient note
Source: ¼ cup paprikaIngredient note
Source: 2 tablespoons kosher saltIngredient note
Source: 1 teaspoon celery seedIngredient note
Source: 1 tablespoon garlic powderIngredient note
Source: 1 tablespoon onion powderIngredient note
Source: 1 tablespoon chili powderIngredient note
Source: 2 teaspoons black pepperIngredient note
Source: 1 teaspoon cayenne pepper
How to make it
0 of 5 steps completeMake room for St. Louis-Style Ribs
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Baste the top of the ribs with Kansas City BBQ Sauce during the last 30 minutes of the cooking time.
A few questions you might have
What should I prepare first?
Start with this step: Combine the paprika, garlic powder, onion powder, chili powder, freshly ground black pepper, cayenne pepper, celery seed, and kosher salt in a small bowl.
Which preparation step should I plan for?
Pat the ingredient dry where the method directs.
What happens at the end?
Baste the top of the ribs with Kansas City BBQ Sauce during the last 30 minutes of the cooking time.
How do I plan the ingredient amounts?
This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Storage: Once completely cool, wrap any leftover ribs in plastic wrap, put them in a Ziploc bag, or place them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave, oven, or grill. Freezing: Freeze your cooked ribs for up to 3 months. Defrost in the refrigerator overnight before reheating in the microwave, oven, or grill.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: houseofnasheats.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
