You know barbecued ribs are done just right when the rib-bone tips peek through the end of the rack. Meaty, marbled, and tender pork spare ribs are trimmed of the portion of breast bone and squared off for uniformity. That is the definition of a St. Louis rib.
Lobel’s St. Louis ribs are coated with our unique dry rub blend before spending hours in the smoker being cooked to juicy perfection. The ample meat lightly clings to the bone for an easy bite and an explosion of flavor.
Pre-heat oven to 325°F. Remove ribs from outer wrapping. Lay the ribs on a piece of aluminum foil large enough to enclose ribs completely. Pull up all sides of the foil to make a pouch. Add 4 tablespoons of water to the bottom of the pouch. Wrap foil loosely around the ribs to form the pouch and seal edges tightly. Place ribs in pouch on a cookie sheet and place in the oven. Heat until the internal temperature of the rib meat reaches 165°F, approximately 30 minutes. Use caution when opening the foil pouch; steam will be released.
St. Louis-Style Pork Spare Ribs; Coated With Seasonings: Brown Sugar, Sea Salt, Garlic, Sugar, Paprika, Spices, Onion, Vinegar Powder (Maltodextrin, Modified Food Starch, Vinegar Solids), Natural Flavors.