Missouri Style Ribs
Submitted by ruckinfight
Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.
YIELD
2 full racksPREP
15 minCOOK
3 hrsREADY
3 hrsMissouri knows its way around a rack of ribs, and this recipe proves it. A generous dry rub built on cumin, chili powder, and paprika coats the meat before a long, low oven bake that lets those spices work their way deep into every bite.
The real beauty of this method is the two-stage cook. The oven does the tenderizing while the grill adds that charred, crusty exterior you want. And the vinegar-based basting sauce, spiked with hot pepper sauce, cuts through the richness without drowning the smoky rub flavor.
You can even prep the ribs a day or two ahead after the oven stage and refrigerate them until you’re ready to fire up the grill. That make-ahead flexibility is what makes this recipe a backyard hero.
Pro Tips
- Don’t turn the ribs during the oven stage. Leaving them undisturbed lets the rub form a spice crust on the surface
- Keep your grill fire low with the rack set high. You’re warming and crisping, not cooking from raw. Patience here pays off with better bark
- If ribs were refrigerated, give them extra time on the grill to heat through completely
- Serve the basting sauce on the side if you prefer a drier, bark-forward rib. Brush it on only in the last few minutes if you want a glazed finish
Variations
- Kansas City twist: Add ¼ cup brown sugar to the rub for a sweeter, stickier bark
- Smoky version: Toss soaked wood chips on the charcoal during the grilling stage for an extra layer of smoke
Ingredients
Directions
Combine salt, sugar, cumin, pepper, chili and paprika tomake bbq rub.
Rub thoroughly with mixture. Place ribs on baking sheets and cook in 180F oven 3 hours.
Do not turn, slow cooking infuses spices.
Remove from oven.
(Ribs may be covered and refrigerated up to 2 day before grilling.) Use very low charcoal fire with rack set as high as possible.
Grill ribs 5 to 30 min. per side depending on heat and temperature of ribs.
Ribs should have light outer crust and be heated throughout.
(longer cooking produces better ribs) If you prefer juicy ribs, coat with basting sauce just before removing from grill.)
Otherwise serve dry with sauce on the side.
Remove from grill cut into serving size and serve.
Basting sauce : mix all ingredients in a bowl.
Recipe is easily halved or doubled.
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