St. Louis ribs made with pork ribs and barbecue sauce, grilled low and slow until tender, juicy, and perfectly caramelized.

The Real Story Behind This St. Louis Ribs Recipe

This St. Louis ribs recipe didn’t come from a big plan or a special occasion. It came from one of those weekends where the weather’s decent, the grill is already uncovered, and you’re craving food that feels like a moment. You know what I mean. Not a quick dinner. Not something neat. Something that takes a little time and makes everyone slow down.

The first time I made these ribs, I remember thinking, I hope this works. Ribs can be dramatic. They look simple, but they demand patience. I had music playing, the grill warming up, and that familiar backyard smell starting to float around. About an hour in, someone asked, “How much longer?” which is basically tradition at this point. When they finally came off the grill—sticky, tender, a little charred—I watched people grab napkins, then immediately abandon them. That’s how I knew this St. Louis ribs recipe was staying. It reminds me of family cookouts, long summer evenings, and that happy chaos where everyone’s talking at once. Ever had a recipe that feels like that?

Why This St. Louis Ribs Recipe Keeps Getting Requested

I’ll be honest—this St. Louis ribs recipe isn’t fancy. And that’s exactly why it works. No complicated rubs. No intimidating smoker setup. Just ribs, indirect heat, time, and a good barbecue sauce. Cooking St. Louis-style ribs on a gas grill gives you tender meat that pulls back from the bone without completely falling apart. It’s that sweet spot.

Are these ribs competition-level perfect? Maybe not. But they’re reliable. Forgiving. The kind of ribs people talk about while they’re still chewing. And if I’m choosing between “perfect” and “everyone asking for seconds,” I know which one I’m picking.

Ingredient Notes (Short List, Big Personality)

This St. Louis ribs recipe keeps the ingredient list intentionally simple, which means each one matters.

• St. Louis-Style Pork Ribs – These are spare ribs that have been trimmed into a neat, even rack. They cook more evenly and are easier to handle on the grill. Cutting them into 6-inch sections makes flipping and saucing way less stressful, especially when things get hot.
• Barbecue Sauce – This is where your personality comes in. Sweet, smoky, spicy, tangy—whatever you love will work here. I’ve switched sauces depending on who’s coming over, and it always turns out a little different in a good way.

That’s it. No overthinking required.

How to Make This St. Louis Ribs Recipe (Low Stress, Low Heat, Lots of Patience)

1. Start by setting up your gas grill for indirect heat. Heat one side to about 300°F and leave the other side off. Lightly oil the grates—this is one of those tiny steps you’ll be grateful for later when nothing sticks.
2. Next, fill a small metal container with water, cover it with foil, and poke a few slits in the top. Place it on the hot side of the grill. This creates steam and helps keep the ribs moist while they cook slowly. It’s not fancy. It’s just practical.
3. Place the ribs bone-side up on the unheated side of the grill. Close the lid and let them cook gently for about 1½ hours. Try not to lift the lid every five minutes (I know, it’s hard). Flip the ribs and cook for another 1½ hours, until the meat pulls back from the bones and looks tender. This is usually when confidence starts creeping in.
4. Now comes the part everyone waits for. Brush the ribs generously with barbecue sauce and move them to the heated side of the grill. Close the lid and cook for about 2 minutes. Flip, sauce the other side, and cook another 2 minutes. Flip again, add more sauce—because honestly, why not—and cook for a final 2 minutes. You’re aiming for sticky, caramelized goodness, not charred chaos. Stay close. Things happen fast here.
5. Pull the ribs off the grill, let them rest briefly, and prepare for a very hands-on dinner.

Storing Leftover St. Louis Ribs (A Rare but Happy Situation)

If you somehow end up with leftovers, let the ribs cool completely and store them in an airtight container in the fridge for up to 3 days. Reheat gently—wrapped in foil on the grill or in the oven—to keep them tender. These ribs also freeze well for up to 2 months, which feels like a small gift to your future self.

Variations & Substitutions (Because Everyone Has Rib Opinions)

Once you’ve made this St. Louis ribs recipe once, ideas start popping up.

• Different Sauces – Honey barbecue, spicy barbecue, vinegar-based sauces—all bring a different vibe.
• Less Messy Option – Skip the final glaze and serve sauce on the side. Still great, just less sticky.
• Extra Smoke – Add a smoker box or foil packet of wood chips if your grill allows it.
• Heat It Up – Stir chili flakes or cayenne into the sauce for a kick.

Ribs are personal. Adjust as needed.

What to Serve With This St. Louis Ribs Recipe

These ribs like classic, comforting company.

• Coleslaw – Cool, crunchy, and perfect against rich ribs.
• Potato Salad – Creamy, tangy, and always welcome.
• Corn on the Cob – Grilled if possible. Butter required.
• Baked Beans – Sweet and smoky just feels right.
• Cold Drinks – Whatever screams “backyard” to you.

FAQ:

What makes St. Louis ribs different?
They’re spare ribs that have been trimmed for even cooking and easier grilling.

Can I make these ahead of time?
Yes. Cook them low and slow, then finish with sauce right before serving.

How do I know they’re done?
The meat pulls back from the bones and feels tender when you lift a section.

Can I cook these in the oven instead?
You can, but grilling adds that outdoor flavor that makes this St. Louis ribs recipe shine.

If you’re craving a dinner that’s a little messy, deeply comforting, and guaranteed to bring people together, this St. Louis ribs recipe is the move. Fire up the grill, grab extra napkins, and lean into it. And tell me—are you the kind of person who wipes your hands after every bite, or do you just accept the sauce and keep going?

St. Louis Ribs Recipe

Tender St. Louis–style pork ribs slow-cooked on a gas grill using indirect heat, then finished with barbecue sauce for a sticky, caramelized exterior and juicy, flavorful meat.

Print Pin Rate

Course: Main dish

Cuisine: American (Barbecue)

Keyword: St. Louis Ribs Recipe

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours 10 minutes minutes

Total Time: 3 hours hours 20 minutes minutes

Servings: 8

Ingredients

• 4 pounds St. Louis–style pork ribs cut into 6-inch sections
• 2 cups barbecue sauce or to taste

Instructions

• Preheat an outdoor gas grill for indirect cooking. Heat one side of the grill to approximately 300°F (150°C) and leave the other side unheated. Lightly oil the grill grate to prevent sticking.
• Fill a small, heat-safe metal container with water. Cover the container tightly with aluminum foil and pierce several small slits in the foil. Place the container on the heated side of the grill to create steam during cooking.
• Arrange the ribs bone-side up on the unheated side of the grill. Close the grill lid and cook for 1½ hours, maintaining a consistent temperature.
• Carefully flip the ribs and continue cooking for an additional 1½ hours, or until the meat has visibly pulled back from the bones and appears tender.
• Generously baste the ribs with barbecue sauce on all sides. Transfer the ribs to the heated side of the grill and close the lid. Cook for 2 minutes.
• Flip the ribs, baste the opposite side with additional barbecue sauce, and cook for another 2 minutes with the lid closed.
• Flip the ribs once more, apply a final layer of barbecue sauce, and cook for an additional 2 minutes with the lid closed. Monitor closely to prevent burning while allowing the sauce to caramelize.
• Remove the ribs from the grill and allow them to rest briefly before serving.

Notes

This recipe can be gluten free if the barbecue sauce used is certified gluten free. Always check ingredient labels to ensure the sauce does not contain gluten-containing additives such as malt vinegar or wheat-based thickeners.