How to Make St. Louis Style Spare Ribs. Have you ever wondered how the pros make award-winning, falling-off-the-bone spare ribs? Now you can learn how and impress your boss with authentic St. Louis style spare ribs that just might get you a promotion. It'll take a little longer, but you'll reap the rewards with tasty, mouth-watering ribs that everyone will rave about.
Turn the ribs over and pull off the outer membrane. Start by scrapping the corner with your thumbnail, then carefully pull the membrane off in one piece and discard.
Trim off the excess flaps of meat for even cooking. Save and cook with the ribs.
Apply a very thin translucent layer of mustard to the ribs. Now shake on a heavy layer of dry rub, which you can get at the store pre-made. The rub is predominately made of salt, pepper and paprika.
Heat one side of the grill to between 200 and 250 degrees F, with 235 degrees F as the target. Wrap the meat in aluminum foil and place it bone down on the grill side away from the flames. Ribs have to cook indirectly, never directly over the flame.
Baste the ribs once every hour with a spray bottle of apple juice and turn the rack of ribs 180 degrees for even cooking. Close the foil back up and leave the lid closed during cooking. Repeat every hour until the ribs have cooked for about 4 hours.
Brush on a thick layer of your favorite BBQ sauce about 15 minutes before removing from the grill. Leave the foil off during this time.
Serve with extra BBQ sauce at the table. Only add sauce at the end. The sugar in BBQ sauce will turn black if cooked too long on the grill. Buy pure meat with nothing added. Solutions alter the flavor of the meat.