Easy St. Louis-style ribs: the best BBQ ribs of summer. Pork spareribs cooked low and slow on the grill and basted with a simple barbecue sauce until tender and practically falling off the bone.
I should probably give my husband a name in this post, so here it is: Mark. He’s our resident grill master and a man who truly appreciates his protein. Mark likes a meat-centered plate for breakfast, lunch, and dinner, and our family has learned to appreciate what that means for meal planning. He also has a daily ice cream habit—every single day—which has become one of those small, endearing family quirks. He loves crunchy snacks too: chips and crackers are his kryptonite.
Mark has been grilling on the same gas grill for over two decades. Early in his career he worked with a grill brand, which is how that reliable, familiar grill ended up at our house. Over the years he has learned every flare-up and hot spot, and his confidence at the grill is part of what makes his ribs consistently great.
For years we lived in St. Louis and I kept nudging him to try St. Louis-style ribs at home. He preferred baby backs, but after some research and a fresh approach we decided to give the St. Louis-style spareribs a proper go. St. Louis-style ribs are simply spareribs trimmed to remove the rib tips and brisket flap, leaving a uniform, flat rack that grills beautifully.
We tried a simple plan: a light dry rub, low-and-slow indirect heat on the gas grill, and frequent basting with a thinned barbecue sauce so the exterior builds layers of flavor without burning. Thinning the sauce with water and applying it in multiple thin layers helps create a glossy, caramelized crust rather than charred spots.
Preparation is straightforward. I removed the thin membrane from the back of the ribs—that little silvery layer can prevent seasonings from penetrating and also makes the ribs tougher. Using a knife to loosen an edge and a paper towel to grip and peel works well. After that, Mark seasoned each slab with a light coating of dry rub, added salt and pepper, and let the meat sit for a short rest while the grill warmed up.
We cooked two slabs for our family. The method works well for most gas grills: arrange burners so the center is off and outer burners provide indirect heat, aiming for a grill temperature between 250°F and 300°F. After an hour and a half to two hours of careful basting and rotating, the meat will pull back from the ends of the bones and the ribs will be tender.
The result was unanimous approval: a tender rack with a caramelized sauce finish, smoky grill flavor, and the satisfying texture of St. Louis-style spareribs. Mark declared them among his best, and they’re now a favorite at our summer gatherings.
BBQ St. Louis-Style Ribs
Easy St. Louis-style ribs: pork spareribs cooked low and slow on the grill and basted with barbecue sauce until tender. This straightforward method works on most gas grills and can be adapted to charcoal or smokers with similar temperature control.
Ingredients
- Your favorite dry rub (a light coating)
- 1 cup barbecue sauce (see notes for a simple homemade sauce)
- 2 slabs St. Louis-style pork spareribs, membrane removed from the back side
- Salt and freshly ground black pepper
- 1 cup water (to thin the sauce for basting)
Instructions
- Season the ribs with dry rub, starting on the back side. Use a light, even coating. Season with salt and pepper and let rest for about 30 minutes.
- Preheat your gas grill: light the outer burners and turn the center burner off to create an indirect heat zone. Aim for a grill temperature between 250°F and 300°F.
- Combine 1 cup of barbecue sauce with 1 cup water and set aside for basting.
- Place the ribs on the grill bone-side down and cook for 30 minutes. Flip and cook for another 30 minutes.
- After the first hour, begin basting the ribs with the thinned sauce every 10 minutes. Start meat side up and baste twice over 20 minutes, then flip and baste the back side for 10 minutes, then flip again and baste the meat side two more times (another 20 minutes).
- When the meat has pulled back from the ends of the bones and the ribs are tender, baste one final time meat-side up. Turn off the heat and keep the lid closed for 10 minutes to set the glaze. Total cooking time will be about 2 to 2½ hours depending on your grill and slab size.
- Remove from the grill, cut into individual ribs, and serve. Offer extra barbecue sauce on the side if desired.
Recipe Notes
Simple homemade barbecue sauce:
- 2/3 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Combine in a small saucepan, bring to a simmer, and cook for about 5 minutes. Use 1 cup of this sauce thinned with 1 cup water for basting; reserve undiluted sauce for serving.
Nutrition (approximate per serving)
- Calories: 962 kcal
- Carbohydrates: 15 g
- Protein: 51 g
- Fat: 76 g
- Sodium: 631 mg
Whether you prize a dry-rub competition style or prefer a saucier finish, this approach to St. Louis-style spareribs is forgiving and flavorful. Adjust the rub, sauce, and timing for your grill and taste preferences. Enjoy these ribs at your next backyard cookout—Mark and I hope they become a favorite at your table, too.
* The barbecue sauce recipe above was adapted from a well-known classic barbecue sauce template.