St. Louis ribs are a trimmed version of full spare ribs — a wide, flat rack with more fat and connective tissue than baby backs, requiring longer cooking but delivering richer flavour.
Serves 4 peoplePrep 20 minCook 5 hr
What to ask for
This recipe calls for Spare ribs. Can't get it where you are?
Ingredients & method
Ingredients
2 racks St. Louis-style spare ribs (about 2 kg total)
3 tbsp paprika
2 tbsp brown sugar
1 tbsp garlic powder
1 tbsp onion powder
2 tsp black pepper
2 tsp coarse salt
1 tsp dried thyme
150 ml apple juice
300 ml barbecue sauce
Method
1Peel the membrane from the back of the ribs. Combine all the dry rub ingredients and coat the ribs on both sides. Rest for at least 1 hour at room temperature.
2Set up a smoker or grill for indirect heat at 120 °C, or preheat oven to 130 °C.
3Cook ribs meat-side up for 3 hours without turning.
4Splash apple juice over ribs, wrap in foil, and cook 1.5 hours more. The ribs will steam inside the foil and become tender.
5Unwrap, brush with barbecue sauce, and cook a final 30 minutes uncovered until glazed. Rest 10 minutes and slice.
Cook this well
$109.99 · Ships free in the US · Grill Masters Club
Affiliate link — CarneAtlas may earn a commission at no extra cost to you. Price checked 31 Aug 2026.
Chef's tip Spare ribs have more fat than baby backs so need longer — if they are not bending when you pick them up with tongs after 3 hours, they need more time.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.
