We think of warm summer days and barbecues when we think of ribs. Nobody wants to be cooking outdoors in freezing weather, right?
Well, here’s some good news for rib lovers. You don’t need to be a pitmaster to cook the perfect rack of ribs. In this article, we are going to tell you how to make ribs that fall off the bone.
We have the perfect recipe to make succulent fall off the bone ribs year-round in the warmth of your kitchen.
With this mouthwatering fail-proof recipe, you don’t need a grill or smoker for fabulous flavor and finger-licking results.
What Are St Louis Style Ribs?
St Louis-style ribs are a meaty cut of rib from the belly of the pig once the belly has been cut away.
Hard breast bone and the triangular end piece of cartilage are cut away, resulting in flat ribs that are easy to brown.
St Louis-style spare ribs from the lower rib cage are fattier than back ribs, making them more flavorful.
A rack of ribs comprises 10 to 13 bones and weighs between 2 and 3 pounds. Bones are, on average, five inches long, and the rack is symmetrical.
The Perfect Recipe For St Louis Style Ribs That Fall Off The Bone
Low and slow is the secret to irresistible fall off the bone ribs. You won’t get them tender by just grilling them, so the key is finding a way to cook them slowly at a lower heat.
You don’t have to be a master chef to know how to make ribs that fall off the bone. Oven-baked ribs are so easy to cook that even the least experienced cooks can make a prize-worthy dish.
Plus, you’ll love that 95 percent of the recipe time involves no effort from you!
- One rack of St Louis style ribs
- ¼ cup of dry rub
- ½ cup of Red Hot & Blue Sufferin’ Sweet BBQ Sauce
The best sauce for ribs is Red Hot & Blue Sufferin’ Sweet BBQ Sauce. You’ll want to check out the sauces Red Hot & Blue have for some other flavorful options. For those who relish a little heat, try out our Smokin’ Hot!
Remove the membrane: Ribs are covered by a membrane, so you must remove the membrane for the most tender ribs.
Carefully slide a knife under the membrane covering the rack. Use your fingers to ease the membrane off the bone. Using a kitchen towel to take hold of the slippery membrane will make it easier to remove.
Here you have a choice to cut the ribs into individual portions or leave them as a whole rack.
Season the ribs. Sprinkle them generously with a couple of tablespoons of dry rub.
You can make your own dry rub with a combination of herbs and spices to your taste.
The most commonly included ingredients are salt, pepper, chili powder, paprika, garlic powder, and onion powder.
An even easier way to season your ribs is to use an already perfected rub like RHB Rub from Red Hot & Blue.
Smoke to Perfection
Smoke at 250 for 4 hours, until rib bone ends are exposed to ¼ inch
Now that you see how easy it is to make your own fall off the bone, mouth-watering ribs, why don’t you give our recipe a try?
Ribs are easy to prepare, and baking them in the oven means you have time for leisure while they cook.
Serve them with traditional American Southern sides like Mac ‘n Cheese, baked sweet potatoes, or crispy fries. With this recipe, your rib meal will be a winner with all your family and friends!