I like the St. Louis Ribs the best next the Baby Back Ribs.
1 rack of St. Louis Ribs
Salt I use Kosher salt you may use table salt if that is what you have
Black pepper (table grind)
Red Pepper Flakes
The amounts very depending on the size of the ribs.
With the bottom of the ribs facing up sprinkle a generous amount of the spices except the red pepper flakes those just lightly unless you want the ribs hot.
Then rub in the spices and turn the ribs over.
Do the same with the spices.
I have included a video so you can see the amount I utilize.
This was filmed by my Brother Mike Riley.
|Dry rubbed pork ribs: Brother Matt coming up with a delicious dish|
On a sheet pan place parchment paper down this will help with clean up.
Then the ribs and season them as stated above and demonstrated on the video.
Place in a 425-degree oven for 20 minutes then reduce the temp. to 350 degrees, turn the Ribs over.
Cook another 45 minutes or until the meat has receded from the bones be ½ in or so.
This is a great dish with Spring in full swing, going into summer !!!
I like to serve a Pineapple Cole Slaw (https://homeontherange.blog/pineapple-cole-slaw/ ) with the ribs.
Hope you enjoy Cheers !!!