Best Ever St. Louis-Style Baby Ribs
Easy to make and finger lickin’ good. Make your own dry rub or use one of our locally made “Burnt Sacrifice” rubs (limited availability due to high demand). Recipe adapted from Luisa Ormonde of Luisa’s Catering.
- 3 to 4 lbs. St. Louis style baby ribs (available now at Sigona’s in Redwood City)
- About 1/2 cup dry rub (recipe follows)
- 1 bottle Napa Jack’s Bar-B-Q Sauce (Available at Sigona’s. Flavors include Original, Sweet & Smokey, Merlot, Bourbon and Chipotle Cabernet)
Rub ingredients (Yields 1/2 cup rub):
- 1/4 cup firmly packed dark brown sugar
- 2 Tbsp. smoked paprika
- 1 Tbsp. kosher salt
- 2 tsp. garlic salt
- 2 tsp. chili powder
- 2 tsp. ground black pepper
- 1 tsp. onion salt
- 1 tsp. celery salt
- 1 tsp. ground cumin
- 1/2 tsp. ground red pepper
- 1/2 tsp. ground chili powder
Directions: Remove silver skin from back of ribs, if desired. Season evenly on both sides with rub mix (about a couple tablespoons on each slab).
Wrap the ribs tightly in foil and bake at 250°F for 2 to 3 hours or until ribs are tender. Open foil and baste ribs with sauce.
Broil ribs for a few minutes to slightly caramelize the sauce (or alternately place on hot outdoor grill until you have caramelization of sauce on the ribs).
Cover with foil and rest for 10 minutes, slice and serve with extra sauce.