Best Ever St. Louis-Style Ribs

Easy to make and finger-lickin’ good. Recipe adapted from Luisa Ormonde of Luisa’s Catering.

Ingredients:

• 3 to 4 lbs. St. Louis-style pork ribs (available now at Sigona’s in Redwood City)
• About 1/2 cup dry rub (recipe follows)
• 1 bottle BBQ Sauce, any flavor. We have many from which to choose in our markets!

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 the back of the 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 1/2 to 3 1/2 hours or until ribs are tender. Check the ribs after 2 hours. The ribs are done when the meat is cooked through and tender. Open foil and baste ribs with sauce.

Broil ribs for a few minutes to slightly caramelize the sauce (or alternately place them on a 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.