Ribs are a must at least once a month in our house. For this rib recipe first you bake them at a low temperate to make sure to achieve perfect tenderness then finish them off on the grill for that added crisp!
First lets talk ribs and some of the different kinds you can choose from.
St. Louis-Style Ribs
Similar to spare ribs, these come from the belly, but are cut a little bit further. On St. Louis ribs, there are no cartilage or tips nor will you find a breastbone.
Baby Back Ribs
Aka loin ribs, these are much smaller ribs which make them easier to handle and hold. Also, they usually contain more fat.
Country-Style Ribs
These ribs come from upper shoulder found at the end of the loin. These are the ribs that offer the most meat per bone and contain the least amount of fat out of all ribs. Although you can most definitely pick these up by hand, they are large enough to eat with a fork & knife.
Please note there are several other ribs to choose from, but these are the ones I most commonly get asked about!
Ingredients
- One St. Louis Style Rib Rack
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp ground cumin
- 2 tsp oregano glakes
- 2 tsp paprika
- 2 tsp cayenne
- 2 tsp truffle salt
- we use this specific one by San Francisco Salt Company, but feel free to use whichever salt you have available
- 2 tsp cracked black pepper
- 2 tbsp brown sugar
- Aluminum foil
- Baking pan that fits the length of the rib rack
- BBQ sauce of your choice
- We use Tom’s Guava Barbeque Sauce that is available at our local Whole Foods
Cooking Instructions
- Take out the ribs from the packaging and pat dry them to remove any moisture.
- Preheat oven at 225 degrees.
- Line your baking sheet with aluminum foil and spray it with cooking spray (we use Greenwise Olive Oil Spray).
- Place your ribs on the aluminum foil.
- Mix all dry spices.
- Once mixed, spread the dry spice mixture on your ribs (both sides). Press on the mixture to make sure you are coating effectively.
- Wrap the ribs in aluminum foil and make sure they are securely sealed.
- We usually leave our ribs out for roughly 30 minutes to let them sit in the spice, but this step is not necessary.
- Place the ribs in the oven for 2 hours.
- Once time elapses, pull the ribs out of the oven and unwrap the ribs leaving foil only on the bottom of the ribs.
- Lather preferred BBQ sauce on ribs and place them on the grill at a temperature of 400 degrees for 30 minutes.
- Once 30 minutes it up, remove the ribs from the grill and place to cool for 10 minutes with the foil still on the bottom.
- Remove the foil and cut ribs.
- Enjoy!
Note: The ribs will be pretty stuck to the aluminum foil once they are removed from the grill. This is why the 10 minute rest time is necessary. Once time elapses, it will be easier to remove the foil.
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