St. Louis Ribs

 I think using an outside grill to make ribs is difficult. They always seemed to turn out tough.  So, yesterday I decided to try my hand at making some St. Louis dry rub ribs in the oven. After scouring the internet recipe sites, I found a spicy dry rib mix that I thought sounded good.  I've made Wolfgang Puck's Dry Rib Rub but wanted something a bit different.  I must admit they turned out delicious.  So, I wanted to share the recipe with you along with instructions on how to make them in the oven instead of on an outside grill.

Recipe for the Dry Rub Mix

2 1/2 Tablespoons Chili Powder
2       Tablespoons Ground Cumin
1       Tablespoon Coriander
1       Tablespoon Paprika
1       Tablespoon Dark Brown Sugar
   1/2 Tablespoon Ground Black Pepper
   1/4 Teaspoon Cayenne Pepper
   1/2 Teaspoon Dry Mustard
   1/2 Teaspoon Garlic Powder

Preparing the Ribs:

I used St. Louis Style Pork Ribs but you can use Baby Back Pork Ribs too, whatever your preference is.  I think St. Louis Style ribs are a bit more meatier than Baby Back so I used them.  Next you will want to remove the membrane from the back of the rib bones.  This can be tricky but I googled a video that showed how to do it and it really wasn't too bad.  Removing the membrane enables you to really rub the dry mix better onto the boned side plus the membrane is tough and not all that good for you.

After you do that I squeezed mustard (I used spicy brown) onto the front of the ribs and rubbed it into the ribs.  I took  1/4 cup of the dry rub mix and rubbed it onto the meaty side really good making sure all of it was caked onto the ribs.  I flipped them over and did the same with the back of the ribs...first squeezing the mustard, spreading it around and adding the 1/4 cup of rub mix.  I then let this set overnight in the fridge wrapped in Saran Wrap.

Rub added to Ribs before cooking

Cooking:

I set my oven for 300 degrees and placed a pan half full of water on the rack directly beneath the ribs to add moisture while they cooked.  The ribs are placed in the center of the oven on a rack and baked for 1 hour meaty side up.  After one hour you will bake an additional 2 hours setting a timer for every 30 minutes turning the tray the ribs are on in the opposite direction. Leave the oven temperature at 300 degrees and DO NOT TURN THE RIBS OVER just turn the tray.  After the 3 hours are over pull out the ribs and let set 15 minutes before cutting.  I guarantee that you will have the most tender and spiciest ribs you have ever eaten.

After cooking

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Soon I will share a recipe for a lemon tart made with a gingersnap crust.  Double Yum!

I leave you with a photo I took of a bluebird sitting on my fence that I used the Waterlogue App on.

"Tweet tweet", spring is on it's way!