Fire up the grill and dive into tender, smoky, and flavor-packed St. Louis-style ribs. Slathered in BBQ sauce, they’re pure backyard bliss.
You know that one family BBQ where everything just… clicks? The sun’s out, the playlist’s on point, everyone’s laughing, and then bam—someone brings out the ribs. These are those ribs.
The first time I made St. Louis-style ribs was during one of those classic summer cookouts. I was honestly winging it—armed with a YouTube video, a beer in hand, and way too much confidence. The result? Not bad, but definitely not “write-home-about” material. But I was hooked. After a few trial runs (and a couple of slightly charred disasters), I finally nailed it.
Now, this is my go-to rib recipe for every summer bash. It’s juicy, sticky, and that perfect combo of smoky and sweet. And the best part? You don’t need a fancy smoker—just a regular grill and some patience.
Why You’ll Love This St. Louis Ribs Recipe?
- Tender but Not Mushy: They’re fall-off-the-bone good but still have that perfect bite.
- Grill Master Vibes: No smoker? No problem. This is BBQ made simple.
- Flavor Explosion: Sweet, smoky, tangy—every bite hits all the right notes.
- Crowd-Pleaser: These are the “wait, you made these?!” kind of ribs.
Ingredient Notes:
We’re keeping it simple. No 10-step marinades. Just good flavors, done right.
- 4 pounds St. Louis-style pork ribs (cut into 6-inch sections—because nobody wants to wrestle with a giant rack of ribs)
- 2 cups barbecue sauce (Go sweet, smoky, spicy—whatever makes your heart sing.)
How To Make St. Louis Ribs?
Because great BBQ shouldn’t be complicated.
Step 1. Heat That Grill Right
Preheat one side of your gas grill to 300°F. We’re aiming for a two-zone setup—one hot side, one cool side. This lets the ribs cook low and slow without burning.
Next, grab a small metal can (I used an old soup can—reduce, reuse, right?) and fill it with water. Cover it with foil and poke some holes. Set it on the hot side of the grill. This keeps the air moist, so your ribs stay juicy.
Step 2. Low & Slow Is the Secret
Place the ribs bone-side up on the cool side of the grill. Close the lid and walk away—seriously, resist the urge to peek. Let them cook for 1½ hours.
Flip the ribs and cook for another 1½ hours. By this point, the meat will have shrunk back from the bones a bit—that’s your “we’re almost there” sign.
Step 3. Time to Get Saucy
Want To Save This Recipe?
Crank up the heat—things are about to get sticky.
- Slather your ribs in BBQ sauce. Be generous.
- Move them to the hot side of the grill and cook for 2 minutes with the lid closed.
- Flip, sauce the other side, and cook for another 2 minutes.
- Flip again, add more sauce (because why not?), and cook for a final 2 minutes.
The sauce should bubble and caramelize. That’s where the magic happens.
Step 4. Rest, Slice, Feast
Once the ribs are done, pull them off the grill and let them rest for 5 minutes. It locks in all those juices. Then, slice between the bones and serve ‘em up.
Warning: they will disappear fast.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Wrap in foil and heat in a 300°F oven until warm, or toss them back on the grill.
- Freeze: Wrap tightly in foil and freeze for up to 3 months. Thaw overnight before reheating.
Variations and Substitutions:
- Sweet Tooth? Add brown sugar to your BBQ sauce for extra caramelization.
- Heat Lovers: A splash of hot sauce or some crushed red pepper flakes will bring the fire.
- Asian Fusion: Try a hoisin-based glaze for a sticky, sweet twist.
- Dry Rub Fans: Skip the sauce and go all-in on spices.
- Gluten-Free? Just use a gluten-free BBQ sauce. Easy fix.
What to Serve with St. Louis Ribs?
- Creamy Coleslaw: Crunchy, tangy, and cools down the BBQ heat.
- Cornbread: Sweet and buttery—perfect for soaking up extra sauce.
- Grilled Veggies: Balance out the meat with something green (or at least try).
- Mac & Cheese: Because carbs are happiness.
- Baked Beans: Smoky, sweet, and an absolute BBQ staple.
Frequently Asked Questions:
St. Louis ribs vs. baby back ribs—what’s the difference?
St. Louis ribs are meatier and fattier, which means more flavor. Baby backs are leaner and cook a bit faster, but St. Louis ribs win the “juicy” contest.
Can I make these in the oven?
Totally! Cook them low and slow at 300°F for the same time. Finish under the broiler for that caramelized glaze.
How do I know when they’re actually done?
The meat should pull back from the bones. If you lift the rack with tongs, it should bend easily. Or, use a meat thermometer—190°F–203°F is rib perfection.
Ready to Fire Up That Grill?
These St. Louis-style ribs are the ultimate summer showstopper. They’re sticky, smoky, juicy, and messy in the best way possible. Grab a stack of napkins (or not—embrace the BBQ chaos), gather your people, and dig in.
And hey, if someone ends up licking BBQ sauce off their fingers? That’s just proof you nailed it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
St. Louis Ribs Recipe
Ingredients
- 4 pounds St. Louis-style pork ribs cut into 6-inch sections
- 2 cups barbecue sauce or to taste
Instructions
Prepare the Grill:
- Preheat one side of a gas grill to 300°F (150°C), creating a two-zone cooking area—one hot side and one cool side.
Add Moisture:
- Fill a small metal can or heat-safe container with water. Cover it securely with aluminum foil and puncture several slits using a knife. Place this on the heated side of the grill to maintain moisture throughout the cooking process.
Initial Cooking:
- Arrange the ribs bone-side up on the unheated side of the grill. Close the grill lid and cook for 1½ hours. This indirect heat allows the ribs to cook slowly and evenly.
Flip and Continue Cooking:
- After the initial cook time, carefully flip the ribs. Close the lid again and continue cooking for an additional 1½ hours, or until the meat has visibly shrunk back from the bones.
Apply Barbecue Sauce:
- Transfer the ribs to the heated side of the grill. Generously baste them with barbecue sauce. Close the lid and cook for 2 minutes.
Flip and Repeat:
- Flip the ribs, baste the second side, and cook for another 2 minutes with the lid closed. Flip once more, apply a final layer of sauce, and cook for an additional 2 minutes to allow the sauce to caramelize.
Rest and Serve:
- Remove the ribs from the grill and allow them to rest for 5 minutes before slicing. Serve with extra barbecue sauce if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
