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Image of Fully Cooked Southern Style St Louis Ribs
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Steven Raichlen Planet BBQ starts with heritage Duroc pork ribs, adding plenty of fragrant hickory smoke and just the right dose of spice for bite. So tender the bones come out clean. We spend hours smoking them, but you can heat and serve them in just 25 minutes, making these ribs perfect for weeknights, or an impromptu weekend barbecue. Sauce or no sauce? We don’t play politics. Just eat and enjoy! 

Rating of 4.3 out of 5 stars
Cooking Instructions
Cooking methods
Wine pairings
Cabernet Sauvignon, Syrah, Zinfandel
Defrost the ribs in the refrigerator overnight or until thawed. Preheat the oven to 400°. Meanwhile, remove the packaging and place the ribs on a wire rack over a rimmed baking sheet. Place on the middle rack and bake until crusty on the outside and heated through for about 25 minutes. If you like, baste with more barbecue sauce for the last 15 minutes. Serve at once.
Flavor Profile
These St. Louis Ribs are the perfect balance of juicy and tender, with a smoky and slightly sweet flavor. The meat is so tender that it falls off the bone, and the flavor is so delicious that you'll be coming back for more.
Chef's Serving Suggestions
Some of the best side dishes to serve with St Louis Ribs are mashed potatoes, macaroni and cheese, or coleslaw. Herbs that pair well with this cut include rosemary, thyme, and parsley. Sauces that taste great with St Louis Ribs include barbecue sauce, honey mustard sauce, or ranch dressing.
Pork Ribs, Salt, Pepper, Spices, Garlic, Lemon Brown Sugar Barbecue Sauce (Tomato Paste, Water, Brown Sugar, Sugar, Apple Cider Vinegar, Molasses, Soy Sauce (Water, Soy Beans, Salt, Alcohol, Vinegar, Lactic Acid), Salt, Mustard Flour, Spices, Smoke Flavor, Lemon Zest, Distilled Vinegar, Lemon Juice Concentrate, Tamarind Puree, Citric Acid, Xanthan Gum)
Planet Barbecue Pork
Planet Barbecue Pork

On the days you need dinner in a pinch, look no further than the smokehouse favorites from Steven Raichlen’s Planet BBQ. These chef-approved dishes are ready to heat and eat — all the hard work (including the low and slow wood smoking) has been done for you. From Texas-Style Brisket and hickory infused Duroc Pork Ribs, to Dry Aged 28 Day Burgers and Smoked Brisket Sausages these BBQ classics keep everyone coming back for more.

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