No one will ever guess the secret ingredient in these earthy-sweet St. Louis ribs.
These ribs are coated with arubthat includes dark brown sugar, instant espresso, and cinnamon.
The final flavor is earthy and sweet, an excellent companion to classicBBQ sideslike coleslaw and baked beans.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Learn how to make St. Louis ribs at home.
They require time, but they’re absolutely worth it.
When caramelized on the grill, the ribs become totally irresistible.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add a mixed green salad for a fresh touch, and garlic bread ordinner rollsto round out the meal.
Toreheat, thaw the ribs overnight if frozen, then wrap in foil.
Warm in the oven at 250F for 20 to 25 minutes or until hot throughout.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Wrap ribs with butter:
Preheat the oven to 300F.
Remove the ribs from the refrigerator.
Place the ribs on a large piece of aluminum foil, meaty side up.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bake ribs:
Transfer the foil packet onto a baking sheet.
Bake at 300F for about 2 1/2 hours, or until the meat is very tender.
Oil the grill grate with vegetable.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The ribs should be slightly caramelized.
you’ve got the option to also trim excess fat before applying the dry rub.
Resting after cooking is also important to give the juices time to redistribute.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
