Pork <br> St. Louis Ribs

Pork
St. Louis Ribs

3 LB. (AVG)
Regular price $48.00 Sale

Our St. Louis ribs have plenty of meat on the bone. Grill, BBQ, smoke or braise for finger-licking delicious fun. These ribs are great with a dry rub or slather with a homemade BBQ Sauce. We recommend trying our St. Louis Ribs with Peach or Apricot glaze for a sweet new twist.

Recipe

Fossil Farms Berkshire Pork St. Louis Rib with BBQ Rub

Download printable .pdf file.

Ingredients
1 rack Fossil Farms Berkshire pork St. Louis Ribs
1 tbsp. garlic powder
2 tbsp. kosher salt
2 tbsp. finely ground black pepper
2 tbsp. brown sugar
1 tbsp. onion powder
1 tbsp. chile powder
1 tbsp. paprika
1 tsp. cayenne pepper
1 tbsp. blended oil

Directions
Preheat oven to 300 degrees. In a small mixing bowl combine spices and mix thoroughly. Coat the ribs with oil, then generously apply the rub until it is completely covered on both sides. Place the ribs on a backing sheet with a roasting rack and put in pre-heated oven. Cook the ribs for minimum 2 hours or until fork tender. When ribs are ready, pull out of oven. Let cool for 5 minutes.

Turn on grill to medium high heat. When grill has reached 400 degrees, place rack top side down and sear for 3-5 minutes. Optional – baste with favorite BBQ sauce. Turn so bottom side is down and finish searing for 3-5 minutes. Slice and serve.

Berkshire Pork St. Louis Ribs by Billy Kooper / Route 66 Smokehouse, NYC

Berkshire Pork St. Louis Ribs

Download printable .pdf file.

Ingredients
3 packages Fossil Farms Berkshire Pork St. Louis Ribs

Dry Rub
1/3 cup chili powder
4 tbsp. ground cumin
4 tbsp. onion powder
4 tbsp. ground allspice
4 tbsp. celery salt
4 tbsp ground coriander seed

Wet Rub
4 1⁄2 cup ketchup
1 1⁄2 cup Molasses
1 cup Maple syrup
2 1⁄2 cup cider vinegar
3⁄4 cup Bourbon
3⁄4 cup coffee
3⁄4 cup Dijon mustard
2 oz. Tabasco

Directions
Gather all dry ingredients and mix together in a large bowl. In a large soup pot, toast the spices with enough cider vinegar to make a paste-like consistency. Once the spices become smoky and fragrant, transfer the toasted spice-paste into a large pot and incorporate the wet ingredients. Use an immersion blender or whisk to emulsify the mixture as some of the spice-paste and Dijon mustard will be slow to dissolve smoothly. Bring to a boil. Cut the heat and simmer for 20-25 minutes. Smoke the ribs with cherry and apple wood until meat is falling off the bone.

Customer Reviews

Based on 4 reviews
100%
(4)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
L
L.R.
Superior quality
S
S.O.
Delicious ribs
A
A.W.
Amazing!
J
J.w.

Our St. Louis ribs have plenty of meat on the bone. Grill, BBQ, smoke or braise for finger-licking delicious fun. These ribs are great with a dry rub or slather with a homemade BBQ Sauce. We recommend trying our St. Louis Ribs with Peach or Apricot glaze for a sweet new twist.

Recipe

Fossil Farms Berkshire Pork St. Louis Rib with BBQ Rub

Download printable .pdf file.

Ingredients
1 rack Fossil Farms Berkshire pork St. Louis Ribs
1 tbsp. garlic powder
2 tbsp. kosher salt
2 tbsp. finely ground black pepper
2 tbsp. brown sugar
1 tbsp. onion powder
1 tbsp. chile powder
1 tbsp. paprika
1 tsp. cayenne pepper
1 tbsp. blended oil

Directions
Preheat oven to 300 degrees. In a small mixing bowl combine spices and mix thoroughly. Coat the ribs with oil, then generously apply the rub until it is completely covered on both sides. Place the ribs on a backing sheet with a roasting rack and put in pre-heated oven. Cook the ribs for minimum 2 hours or until fork tender. When ribs are ready, pull out of oven. Let cool for 5 minutes.

Turn on grill to medium high heat. When grill has reached 400 degrees, place rack top side down and sear for 3-5 minutes. Optional – baste with favorite BBQ sauce. Turn so bottom side is down and finish searing for 3-5 minutes. Slice and serve.

Berkshire Pork St. Louis Ribs by Billy Kooper / Route 66 Smokehouse, NYC

Berkshire Pork St. Louis Ribs

Download printable .pdf file.

Ingredients
3 packages Fossil Farms Berkshire Pork St. Louis Ribs

Dry Rub
1/3 cup chili powder
4 tbsp. ground cumin
4 tbsp. onion powder
4 tbsp. ground allspice
4 tbsp. celery salt
4 tbsp ground coriander seed

Wet Rub
4 1⁄2 cup ketchup
1 1⁄2 cup Molasses
1 cup Maple syrup
2 1⁄2 cup cider vinegar
3⁄4 cup Bourbon
3⁄4 cup coffee
3⁄4 cup Dijon mustard
2 oz. Tabasco

Directions
Gather all dry ingredients and mix together in a large bowl. In a large soup pot, toast the spices with enough cider vinegar to make a paste-like consistency. Once the spices become smoky and fragrant, transfer the toasted spice-paste into a large pot and incorporate the wet ingredients. Use an immersion blender or whisk to emulsify the mixture as some of the spice-paste and Dijon mustard will be slow to dissolve smoothly. Bring to a boil. Cut the heat and simmer for 20-25 minutes. Smoke the ribs with cherry and apple wood until meat is falling off the bone.