St. Louis-Style Dry Rub Ribs with Tangy Vinegar Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender St. Louis-cut ribs coated in a savory dry rub and served with a sharp vinegar sauce for a balanced BBQ experience. This american-inspired bbq & smoked ready in about 210 minutes blends St. Louis-cut pork ribs, brown sugar, paprika into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 195 min Serves 6 American cuisine 400 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F. In a small bowl, combine 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp salt, 1 tbsp black pepper, 1 tsp cayenne pepper, 1 tsp garlic powder, and 1 tsp onion powder to make the dry rub.
  2. Step 2: Remove the silver skin from the back of the 3 lbs St. Louis-cut pork ribs and rub the spice mixture evenly over both sides.
  3. Step 3: Wrap the ribs tightly in aluminum foil and place on a baking sheet. Bake in the oven for 3 hours until tender.
  4. Step 4: While ribs are baking, whisk together 1 cup apple cider vinegar, 1/2 cup ketchup, 2 tbsp Worcestershire sauce, 2 tbsp honey, and 1/2 tsp red pepper flakes in a saucepan. Simmer over medium heat for 10 minutes until slightly thickened.
  5. Step 5: Remove ribs from oven, discard foil, and brush ribs with half the vinegar sauce. Broil on high for 5 minutes to caramelize the glaze.
  6. Step 6: Slice ribs between bones, serve with remaining vinegar sauce on the side for dipping.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does St. Louis-Style Dry Rub Ribs with Tangy Vinegar Sauce take to make?

Total time is about 210 minutes (15 min prep + 195 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover St. Louis-Style Dry Rub Ribs with Tangy Vinegar Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in St. Louis-Style Dry Rub Ribs with Tangy Vinegar Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale St. Louis-Style Dry Rub Ribs with Tangy Vinegar Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with St. Louis-Style Dry Rub Ribs with Tangy Vinegar Sauce?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes