St Louis Style Ribs for a Summer #BBQ #SundaySupper

It is Sunday Supper time and I was so excited to see the theme was Summertime BBQ! Wooohoooooo we loooovvvvvvvee us some BBQ here and with the temps actually rising here in Western Washington (I know who knew?) the grill is getting extra action. We have been grilling just about anything that doesn't sit still, I am serious! 

We have done Baby Back ribs but I really wanted to give the St Louis style a try. You know if you watch any show on Food Network or The Cooking Channel there is a big rivalry between the two. I heard that St Louis have a bit more fat on them, and Kevin loves more fat (hello clogged arteries calling), so we decided to give them a try. 

I also changed my sauce a bit to add more of a St Louis flavor. I wasn't sure how it would come out or how we would like it compared to the usual sauce we make.  Well I shouldn't have worried, it was so good! I took them to a pot luck and the ribs were the first thing to go. People were actually dipping bread in the leftover sauce!! Now I am getting requests for them. Spicy, tangy, mmmmmm I love it when a plan comes together!

Grab some slabs of meat!

and doctor those bad boys up!!

Make sure to coat 'em realllllly good

Now wrap them up nice and tight and put them to bed for awhile.

Then let them sizzle and bring out out of that tangy meaty goodness!!

St Louis Style Ribs  

3 to 4 racks of St Louis style ribs

Dry Rub
1 cup brown sugar
1 cup sugar
1/2 cup salt
1/4 cup cracked black pepper
1/4 cup paprika
2 tablespoon cayenne pepper

BBQ Sauce
2 cups ketchup

1/2 cup brown sugar
3/4 cups cider vinegar
2 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon cayenne pepper (we add more since we like it EXTRA spicy)

Combine all ingredients for the dry rub in a small bowl. Rub the ribs generously on both sides and wrap in plastic wrap. Let marinate in refrigerator at least 8 hours, preferably overnight.


Preheat oven to 275 degrees F.


Place ribs on a large baking sheet lined with foil. Cover tightly with foil and place on the middle rack of the oven. Let roast for 2 1/2 hours. Remove from oven and reserve the drippings into the BBQ sauce


Add the ingredients for the BBQ sauce to a medium sauce pan. Add the reserved drippings and bring to a boil, then reduce to simmer. Simmer for 30 minutes over low heat, stirring occasionally.


Preheat grill to medium.


Take the ribs out of the oven and place them on the grill. Cook for 20 minutes, turning and basting with the sauce. Remove from grill and serve with extra sauce.

Hot Off the Grill:

• Best Grilled Pork Chops by Hezzi-D’s Books & Cooks
• Bleu Cheese Burgers by Juanita’s Cocina
• Korean Grilled Flank Steak by That Skinny Chick Can Bake
• Swedish Blonde Burgers by Eat, Move, Shine
• Hawaiian Hot Dogs by La Cocina De Leslie
• BBQing the Whole Hog, Cuban Style by Webicurean
• Meat Stuffed Jalapenos by The Urban Mrs
• St. Louis Ribs by Bobbi’s Kozy Kitchen
• Fish Kebabs with Mint Chutney by Soni’s Food
• Jalapeno Bacon Burgers by Cookin’ Mimi
• Cheddar Cheese Stuffed Bacon Burgers by In the Kitchen with KP
• Curried Pork Sliders with Peanut Sauce & Apple Slaw by Foxes Love Lemons
• Grilled Prosciutto Wrapped Chicken Breasts by Sustainable Dad
• Ditch Dogs by Daily Dish Recipes
• Bison Kabobs by Noshing With The Nolands

On the Side:

• Spicy Baked Beans by The Messy Baker
• Wisconsin Roasted Corn by Curious Cuisiniere
• German Potato Salad by The Foodie Army Wife
• Grilled Baby Potatoes With Peppers And Onions by Kudos Kitchen by Renee
• Sausage Potato Salad by girlichef
• Lightened Up Fully Loaded Baked Potato Salad by Peanut Butter and Peppers
• Homemade Mustards by A Stack of Dishes
• Spicy Grilled Corn Salad by Magnolia Days
• Layered California Pasta Salad by The Weekend Gourmet
• Grilled Potato Salad by In Fine Balance
• Spicy Bacon and Corn Salad by Hip Foodie Mom
• Three Corns with Japanese Accents by Ninja Baking
• Cucumber Bruschetta by Healthy. Delicious.
• Grilled Zucchini by Supper for a Steal
• Chicken Spinach & Pasta Salad by Family Foodie

Sweet Tooth:

• Red, White & Blue Parfait by Country Girl in the Village
• Root Beer Float Sandwich Cookies by Chocolate Moosey
• Gluten Free Brownies by Blueberries & Blessings
• Grilled Stone Fruit Parfait by Pescetarian Journal
• Blueberry Sorbet by Shockingly Delicious
• Strawberry Lemonade Cupcakes by The Girl in the Little Red Kitchen
• Tres Leches Cake by Happy Baking Days
• Beach Cupcakes by The Little Ferraro Kitchen
• Grilled Banana Dessert Bar by Home Cooking Memories
• Berries & Cream Pie by Treats & Trinkets
• Raspberry Lemonade Frozen Yogurt Pops by Runner’s Tales
• More S’mores by Growing Up Gabel
• Blackberry Peach Cobbler by Neighborfood
• Cornbread Cookies by Pies & Plots
• Funfetti Fluff Cheerio Treats by What Smells So Good?
• Pineapple Pudding by Granny’s Down Home Sassy Southern Cooking

In the Cooler:

• Cherry Caipiroska by Vintage Kitchen Notes
• Mint Tea Slushes by Cindy’s Recipes and Writing
• Prickly Pear Margaritas by Ruffles & Truffles

Join the #SundaySupper conversation on Twitter on Sunday, June 30th to celebrate Summer. We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.