St. Louis Ribs Recipe

A hand grabbing a rib from a cutting board.

5 from 2 votes

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!

Prep Time15

Cook Time46

Total Time1 1

Course: Dinner

Cuisine: American

Servings: Servings

Calories: 757.66kcal

Author: Sarah Hill

Equipment

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!

Notes

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.

Nutrition