Fire up your grill and elevate your BBQ game with perfectly cooked St. Louis Ribs. Juicy and tender, pre-cooked in the pressure cooker to cut down cooking time and have perfect ribs at home every time!
If you are a fan of juicy ribs, St Louis-style ribs will quickly become a new favorite. They are packed with the flavor of a homemade dry rub and Reese Specialty Foods Ham Glaze. For this recipe, we're using pressure cooking to start, which makes the grilling process super easy and quick!
This recipe is sponsored by Reese Specialty Foods. Their ham glaze sauce is the perfect addition to a rack of juicy ribs. The sugar and pineapple in the sauce create a beautiful caramelized crust on the ribs in the last few minutes of cooking.
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Ingredients and Substitutions
- Ribs. For this recipe, you will need St. Louis-style ribs or pork spare ribs.
- Paprika. I recommend a combo of sweet paprika and smoked paprika for a variety of flavors.
- Brown sugar. Adds sweetness to the dry rub. You can also use honey.
- Cayenne pepper. A nice, hot flavor that is perfect for BBQ. Chili powder or red pepper flakes will also work.
- Apple cider vinegar. This is used for cooking the ribs in the Instant Pot. You can also use 1 cup of apple juice instead of the vinegar and water combo.
- Reese Specialty Foods Ham Glaze. This glaze adds great additional flavor and sweetness to your ribs. The combo of pineapple and sugar makes the perfect sauce for ribs. Of course, you also use your favorite barbecue sauce.
See the recipe card below for the remaining ingredients and quantities.
How to Make St. Louis Ribs
Step 1: Pat the rack dry with a paper towel. If using spare ribs, remove the skirt meat from the backside. Next, remove the membrane.
Step 2: Place the rack on a large baking sheet, mix the dry rub ingredients together in a small bowl and rub it on all sides of the ribs.
Step 3: Place the steam basket in the Instant Pot and pour in apple cider vinegar and water. Add the ribs and ook on high pressure for 35 minutes.
Step 4: Preheat the grill to 450 degrees F. Place the ribs facedown and cook for 5-10 minutes.
Step 5: Flip the rack.
Step 6: Brush the ribs with Reese Specialty Foods Ham Glaze and cook for another 5 minutes. Remove from the grill, let them rest for about 15 minutes and enjoy!
Sarah's Top Tips
- Use high-quality ribs. The best ribs will have a lot of marbling and a good amount of meat on the bones.
- Remove the membrane from the back of the ribs. Use a sharp knife to loosen the membrane, then grip it with a paper or kitchen towel and pull it off.
- Season generously on all sides of the rack with the dry rub to give it a nice crust.
- Check the internal temperature of the ribs with a meat thermometer. They should be at least 195 degrees F and the meat should be falling off the bone when finished cooking.
- Let the rack rest before serving. Tent the ribs with aluminum foil on a plate or cutting board for 15 minutes.
Serving
This recipe is perfect for any summer BBQ or night of entertaining guests. Serve them with all of your favorite sides including potato salad with balsamic vinaigrette, macaroni salad, Moroccan Couscous Salad, grilled corn salad and grilled zucchini.
Storage & Reheating
If you have leftover ribs, let them come to room temperature and store them in an airtight container in the fridge for 3-4 days.
Reheat in the oven at 275 degrees F for 20-30 minutes or place them on the grill at medium heat for about 10 minutes. I don't recommend reheating ribs in the microwave as they can become rubbery.
More Side Dish Ideas
- Lemon Orzo Salad with Feta30 Minutes
- Roasted Italian Potato Salad35 Minutes
- Rotini Pasta Salad with Pepperoni18 Minutes
- Easy Pesto Orzo Salad20 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
St. Louis Ribs Recipe
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See the full post for extra tips and photos
Ingredients
- 3-4 pounds St. Louis Ribs or spare ribs
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons brown sugar
- ½ teaspoon cayenne pepper
- 1 cup water
- 2 tablespoons apple cider vinegar, (optional)
- ½ cup Reese Specialty Foods Ham Glaze, or your favorite BBQ sauce
Instructions
- Pat the ribs dry with a paper towel. If using spare ribs, remove the skirt (skirt meat) from the back side of the ribs. The skirt is the flap that sits in the middle of the back.
- Next, remove the membrane. Slide a knife underneath the membrane, and then use your fingers to pull it away from the bones. If it is difficult to remove, use a paper towel to pull it off.
- Mix all of the spices and brown sugar together in a bowl and season the ribs on all sides with the dry rub seasoning.
- Place the steam basket in the Instant Pot and pour in the apple cider vinegar and water. Add the ribs on top of the steam basket.
- Cook on high pressure for 35 minutes. Manually release the pressure.
- Preheat the grill to medium-high heat, 450 degrees F.
- Place the ribs facedown on the grill and cook for 5-10 minutes.
- Flip the rack, use a pastry brush to rub the ribs with Reese Specialty Foods Ham Glaze or BBQ sauce and cook for another 5 minutes.
- Let the ribs rest for 15 minutes, serve and enjoy!
Sarah's Tips
- Use high-quality ribs. The best ribs will have a lot of marbling and a good amount of meat on the bones.
- Remove the membrane from the back of the ribs. Use a sharp knife to loosen the membrane, then grip it with a paper or kitchen towel and pull it off.
- Season generously on all sides of the rack with the dry rub to give it a nice crust.
- Check the internal temperature of the ribs with a meat thermometer. They should be at least 195 degrees F and the meat should be falling off the bone when finished cooking.
- Let the rack rest before serving. Tent the ribs with aluminum foil on a plate or cutting board for 15 minutes.
- If you have leftover ribs, let them come to room temperature and store them in an airtight container in the fridge for 3-4 days.
- Reheat in the oven at 275 degrees F for 20-30 minutes or place them on the grill at medium heat for about 10 minutes. I don't recommend reheating ribs in the microwave as they can become rubbery.
KITCHEN TOOLS NEEDED
- Cutting board
- Gas Grill
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