St. Louis BBQ Ribs with Sweet Herb Garlic Glaze
These St. Louis BBQ Ribs are slow-baked until tender, then coated in layers of homemade BBQ glaze for a sweet, smoky, savory, garlicky, and caramelized finish. The homemade sauce and overnight dry rub make these ribs extra flavorful without needing store-bought BBQ sauce.
Ingredients
For the Ribs & Dry Rub
- 2 racks St. Louis-style pork ribs 3 lb total
- 2 tsp smoked paprika
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1 tsp brown sugar
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp mustard powder optional
For the Sweet Herb Garlic BBQ Glaze
- 1 cup organic tomato sauce
- ⅓ cup organic honey
- 2 tbsp apple cider vinegar
- 2 tbsp organic tomato paste
- 2 tbsp ghee or unsalted butter
- 4 garlic cloves finely minced
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp dried rosemary finely crushed
- ¼ tsp black pepper
- ½ tsp sea salt
- 1–2 tbsp water as needed
Instructions
Prepare the Dry Rub
- Combine the smoked paprika, garlic powder, onion powder, brown sugar, sea salt, black pepper, cumin, oregano, and optional mustard powder in a small bowl. Stir until evenly mixed.
Season the Ribs
- Pat the ribs dry with paper towels. If the thin membrane on the bone side is still attached, carefully remove it for better texture and seasoning.
- Generously rub the seasoning mixture over both sides of each rack, pressing it into the meat.
Marinate Overnight
- Place the seasoned ribs on a tray or in a covered container and refrigerate for 8–24 hours. This gives the seasoning time to develop deeper flavor throughout the meat.
Preheat the Oven
- Preheat the oven to 275°F. Remove the ribs from the refrigerator while the oven preheats for about 20–30 minutes, but don’t leave raw meat at room temperature for longer than 2 hours.
Wrap the Ribs
- Place each rack on a large sheet of heavy-duty aluminum foil, meat-side up. Add 1–2 tablespoons of water or apple juice to each packet if desired, then wrap the ribs tightly.
- Place both foil packets on a rimmed baking sheet.
Slow-Bake the Ribs
- Bake at 275°F for approximately 3–3½ hours, checking around the 3-hour mark. The ribs should be very tender, and a toothpick should slide between the bones with little resistance.
- If the ribs are still tough, continue baking in 20–30-minute increments until tender.
Make the Sweet Herb Garlic BBQ Glaze
- While the ribs bake, melt the ghee or butter in a small saucepan over medium-low heat.
- Add the minced garlic and cook for 30–60 seconds, just until fragrant.
- Stir in the organic tomato sauce, organic tomato paste, honey, apple cider vinegar, and Worcestershire sauce.
- Add the smoked paprika, onion powder, garlic powder, thyme, oregano, rosemary, black pepper, and sea salt.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Cook for 10–15 minutes, stirring occasionally, until the glaze thickens enough to coat the back of a spoon.
- Add a little water if the glaze becomes too thick. Remove from the heat and set aside.
Apply the Glaze
- Once the ribs are tender, carefully open the foil packets, watching for hot steam.
- Increase the oven temperature to 425°F.
- Brush a generous layer of glaze over the meaty side of each rack, then carefully flip the ribs and brush a thinner layer over the bone side.
- Place the ribs back on the baking sheet, meat-side up.
Caramelize the Glaze
- Bake the ribs uncovered at 425°F for 10 minutes.
- Brush another layer of glaze over the meaty side and bake for another 5 minutes.
- For an extra caramelized finish, broil for 1–2 minutes while watching closely. The honey can burn quickly under the broiler.
Rest & Serve
- Remove the ribs from the oven and let them rest for 5–10 minutes.
- Slice between the bones and serve with any remaining glaze on the side.
Notes
Estimated nutrition per serving, based on 4 servings:
Calories: ~850–950
Protein: ~45–55 g
Carbohydrates: ~35–45 g
Fat: ~55–65 g
Sugar: ~25–30 g
Sodium: ~1,100–1,500 mg
Nutrition is an estimate and will vary depending on the specific ribs, Worcestershire sauce, butter or ghee, tomato products, and the amount of glaze consumed.
Ingredients Note:
The ingredients I use throughout my recipes reflect my personal food philosophy, which prioritizes whole, minimally processed foods and higher-quality options when available, such as organic produce, pasture-raised or grass-fed meats, and responsibly sourced ingredients. I encourage choosing these options when they are accessible to you, but they are not required to make a delicious and nourishing meal. Use the ingredients that work best for your lifestyle, preferences, and budget.
Learn more about my preferred ingredients and why I choose them here.