St. Louis BBQ Ribs
Pitmaster note: If you’re going through the trouble of making a dry rub and scratch BBQ sauce, it’s a good idea to have some left over. The extra rub will last several weeks in an airtight container, and you can save the sauce for at least a week to 10 days.

St. Louis Cardinals
The people of St. Louis know their BBQ sauce, and when they talk BBQ, they’re actually talkin’ grilled pork ribs, smothered in a sweet, smoky layer of deliciousness that you’ll want to pour over everything. Take our advice, and make plenty of extra sauce and dry rub to store away for later.
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Ingredients
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St. Louis-style cut ribs, membrane removed from underside of ribs, any loose fat or meat trimmed
2 slabs
For the spice rub
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brown sugar
¼ cup
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onion powder
2 tablespoons
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smoked paprika
2 tablespoons
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dry mustard
1 tablespoon
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garlic powder
½ tablespoon
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dried oregano
½ tablespoon
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ground coriander
1 teaspoon
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cayenne pepper
½ teaspoon
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kosher salt
2 tablespoons
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freshly ground black pepper
2 teaspoons
For the sauce
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ketchup
2½ cups
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apple cider vinegar
1/3 cup
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brown sugar
¼ cup
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molasses
¼ cup
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Dijon mustard
2 tablespoons
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Worcestershire sauce
1 tablespoon
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liquid smoke (optional)
1 teaspoon
For safe meat preparation, reference the USDA website.

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