Best Easy St Louis Style Pork Ribs On Gas Grill Recipes

ST. LOUIS PORK RIBS ON THE GRILL

St. Louis Pork Ribs on the Grill image

You have to ask the butcher for St. Louis ribs. These are meaty pork ribs with the brisket bone removed. On the grill, they are fantastic! Ask anyone west of the Mississippi!

Provided by KathyP53

Categories Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

5 lbs st. louis-style pork ribs
1/2 cup vegetable oil
1 1/2 cups chopped yellow onions
4 garlic cloves, minced
1 cup tomato paste
1 cup cider vinegar
1/2 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes

Steps:

Marinade: Heat vegetable oil in large saucepan over low heat. Add onions and garlic and saute for 10 minutes, until the onions are translucent but not browned. Add tomato paste, vinegar, honey, worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered over low heat fro 30 minutes. Set aside half of the marinade for serving.
Meanwhile, preheat oven to 350 degrees. Place the ribs on a baking sheet, slather both sides with marinade, and bake for 1 hour.
Place ribs on hot grill and cook for 3-5 minutes until one side is nicely browned. Turn the ribs and close the cover of the grill, making sure vents are open enough to allow airflow, but not so much that there are flames around the meat. Grill the ribs for 10 more minutes, turning if necessary.
Place ribs on a platter, brush with reserved marinade, and wrap tightly in aluminum foil. Allow to rest for 10-15 minutes. Slice between ribs and serve hot with the remaining reserved marinade for dipping.

Nutrition Facts : Calories 1710.4, Fat 117.7, SaturatedFat 37.6, Cholesterol 348.8, Sodium 3295.4, Carbohydrate 64.3, Fiber 5.9, Sugar 45.2, Protein 97

ST. LOUIS-STYLE GRILLED RIBS

St. Louis-Style Grilled Ribs image

Curry powder is the secret ingredient in my special barbecue rub. It, along with a handful of other dried spices that I always keep in my pantry, gives such intense flavor to these meaty ribs that you don't even need sauce. They are fall-off-the-bone tender.

Provided by Kardea Brown

Categories main-dish

Time 6h15m

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 slabs St. Louis style ribs (5 to 6 pounds each)
1 1/2 cups Dijon mustard
1 cup Miss Brown's Rib Rub, recipe follows
1 cup apple juice
Barbecue sauce, optional
1/3 cup garlic powder
1/3 cup onion powder
1/3 cup smoked paprika
1/3 cup dark brown sugar
2 tablespoons curry powder
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons celery seeds
2 teaspoons chili powder
2 teaspoons ground cumin

Steps:

Prepare a grill for indirect cooking (with one side lit and the other side unlit) and heat to between 230 and 235 degrees F.
Brush the ribs on both sides with the Dijon mustard. Rub both sides with Miss Brown's Rib Rub.
Place the ribs on the unlit side of the grill. Close the lid and cook until beginning to brown, about 45 minutes. Uncover and spritz with the apple juice in a spray bottle. Close the lid and cook for 3 more hours. Wrap the ribs tightly with aluminum foil and cook until the ribs begin to become tender, 1 more hour.
Unwrap the ribs and cook until very tender, 30 minutes to 1 hour longer. (Brush on sauce if you'd like during last hour of cooking.) Remove the ribs from the grill. Let stand for 5 minutes, then slice and serve.
Stir together the garlic and onion powders, smoked paprika, brown sugar, curry powder, salt, pepper, celery seeds, chili powder and cumin in a medium bowl. Store in an airtight container for up to 1 month.