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.
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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.