The name "St. Louis-style" ribs comes from the cut of meat, not the seasoning or sauce used. St. Louis-style ribs are cut from the spareribs with the sternum bone, cartilage and rib tips removed such that a rectangular-shaped rack is formed. There's a membrane on the underside of the ribs. Some people remove it, others don't; I prefer to remove it.There are videos online which show you how to do this. Basically you slip a knife between the top part of the membrane and the meat and lift up the small piece of membrane. Then, with the aid of a paper towel, you pull off the entire membrane and discard it. These ribs are baked until tender but not falling off the bone.
Baked St. Louis-Style Ribs With Barbecue Sauce
Makes 4 to 6 servings
- 2 racks St. Louis-style ribs, about 2 1/2 to 3 pounds each
- 4 teaspoons Diamond Crystal kosher salt, divided
- 1 recipe Super Simple Barbecue Sauce
1. Position a rack in the upper middle of the oven and and another in the lower middle and preheat to 300 degrees F.
2. If desired, pull off the membrane from the underside of each rack of ribs (see headnote). Salt each rack with 2 teaspoons of the salt. Wrap each rack securely in heavy-duty aluminum foil. Place each rack on a sheet pan and bake for 2 hours, until tender, but not falling off the bone. Raise the temperature of the oven to 350 degrees F.
3. Remove the ribs from the sheet pans and line each pan with a clean piece of foil. Remove the ribs from the foil in which they are wrapped and place them on the sheet pans. Brush the ribs generously on both sides with the barbecue sauce. Return to the oven and bake for 15 to 20 minutes longer, until the sauce has thickened up and turned darker. Let rest for 10 minutes before cutting into individual ribs. Serve.
