Are you craving fall-off-the-bone tender ribs with a mouthwatering dry rub? Look no further! This St. Louis ribs recipe, cooked to perfection in the oven, is a guaranteed crowd-pleaser. Forget complicated techniques and long smoking times; this recipe delivers incredible flavor with minimal fuss, making it ideal for busy weeknights or weekend gatherings. It's a delicious dish that showcases the best of homemade cooking, offering a healthy and satisfying meal without sacrificing taste. This easy recipe is perfect for anyone looking for quick dinner ideas or simply delicious dishes. Let's get started!
Ingredients:
- 3 lbs St. Louis style pork ribs, membrane removed
- 2 tbsp paprika (sweet or smoked)
- 1 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper (optional, for extra heat)
- 1 cup apple cider vinegar
- ½ cup apple juice
Instructions:
Step 1: Prepare the Ribs
Pat the ribs dry with paper towels. This is crucial for achieving a good bark. Removing the membrane from the back of the ribs will ensure they cook evenly and become extra tender.
Step 2: Make the Dry Rub
In a small bowl, combine the paprika, brown sugar, garlic powder, onion powder, chili powder, cumin, salt, pepper, and cayenne pepper (if using). Mix well to ensure all the spices are evenly distributed.
Step 3: Apply the Dry Rub
Generously apply the dry rub to both sides of the ribs, making sure to coat them evenly. Press the rub into the meat for better adhesion.
Step 4: The Vinegar and Apple Juice Magic
Pour the apple cider vinegar and apple juice into a baking dish large enough to hold the ribs.
Step 5: Oven Cooking
Place the ribs, bone-side down, in the baking dish. Cover tightly with aluminum foil. Bake at 300°F (150°C) for 2 hours.
Step 6: Uncover & Crisp
Remove the foil and bake for another 30-45 minutes, or until the ribs are tender and the sauce has caramelized, creating a beautiful crust. You can use a meat thermometer; the ribs are done when the internal temperature reaches 195-205°F (90-96°C).
Step 7: Rest and Serve
Let the ribs rest for 10-15 minutes before cutting and serving. This allows the juices to redistribute, resulting in even more tender and flavorful ribs.
Tips for Perfect Ribs:
- Membrane Removal: Carefully peel off the membrane from the back of the ribs before applying the rub. This allows for better flavor penetration and prevents the ribs from becoming tough.
- Don't Overcrowd: Ensure your ribs have enough space in the baking dish for even cooking.
- Adjust the Heat: If you prefer spicier ribs, add more cayenne pepper or use a spicier chili powder. For a sweeter flavor, increase the brown sugar.
- Basting (Optional): For extra flavor and moisture, you can baste the ribs with apple juice or your favorite BBQ sauce during the last 30 minutes of cooking.
Variations:
- BBQ Ribs: After removing the ribs from the oven, brush them with your favorite BBQ sauce and broil for a few minutes to create a sticky, delicious glaze.
- Spicy Ribs: Add a tablespoon of your favorite hot sauce to the dry rub for an extra kick.
- Honey Garlic Ribs: Replace the brown sugar with honey and add a tablespoon of soy sauce to the dry rub for a sweet and savory flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 30-35g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 10-15g
These values are estimates and can vary depending on the specific ingredients used.
This St. Louis ribs recipe is a testament to the fact that healthy meals can be incredibly delicious and easy to make. Enjoy these amazing ribs with your family and friends! They’re sure to become a new favorite among your best recipes.