Southern style ribs refer to a specific way of preparing and cooking pork ribs that is commonly found in the Southern United States. There are a few key elements that distinguish Southern style ribs from other regional rib preparations.
The Cut of Meat
The most common cuts of meat used for Southern style ribs are pork spareribs or St. Louis style ribs. Pork spareribs come from the belly section of the pig and contain the rib bones as well as some of the belly meat. St. Louis style ribs are a trimmed version of spareribs where the sternum bone, cartilage, and flank meat are removed.
Both of these cuts contain a good amount of fat and connective tissue which results in meat that is flavorful, moist, and tender when cooked properly. The high collagen content in the connective tissue breaks down into gelatin when cooked low and slow which gives the ribs their characteristic fall-off-the-bone texture.
The Rub
A spice rub is applied to the ribs before cooking to add flavor and create a crust. Southern style rib rubs are typically made with common pantry spices and ingredients such as:
- Brown sugar
- Paprika
- Garlic powder
- Onion powder
- Ground black pepper
- Cayenne pepper
- Salt
- Chili powder
The sugar helps the rub caramelize and form a tasty crust. The blend of spices adds plenty of flavor. The rub is generously applied to coat the ribs completely.
The Cook Method
Authentic Southern style ribs are cooked low and slow over indirect heat. This long cooking time, often 4-6 hours, allows the tough collagen in the ribs to melt into tender gelatin. Southern ribs are cooked by one of two classic methods:
- Smoking – The ribs are smoked at a low temperature of 225-250°F using wood chips/chunks to add smoky flavor. Woods like hickory, oak, pecan, apple, and cherry work well.
- Barbecuing – The ribs are cooked indirectly over low heat on a charcoal or gas grill. Barbecuing allows the ribs to take on that perfect caramelized and slightly charred exterior.
Maintaining an even, low temperature is key when cooking Southern style ribs to keep them moist and tender. The ribs are ready when the meat has shrunk back from the bones and they bend easily.
The Sauce
While dry rub ribs are delicious, a sweet and sticky barbecue sauce is the hallmark of great Southern ribs. The sauce adds another layer of complex flavor. Classic Southern barbecue sauce has a ketchup-based recipe balanced with spices like black pepper, vinegar for tanginess, and molasses for sweetness and depth of flavor. Some recipes also include ingredients like Worcestershire sauce, mustard, brown sugar, onion, and garlic.
Barbecue sauce can be applied during the last 30-60 minutes of cooking to allow the sauce to caramelize. But more commonly, sauce is served on the side at the table so guests can add as much or as little as they like.
Serving Suggestions
Beyond being utterly delicious on their own, there are a few classic ways that Southern style barbecue ribs are served and enjoyed:
- On a platter with traditional barbecue sides like baked beans, coleslaw, cornbread, and potato salad.
- Chopped or pulled into barbecue sandwiches piled high on buns.
- Served dry with various barbecue sauces on the side for dipping.
- Topped with a vinegar-based coleslaw.
Key Takeaways
- Southern style ribs use pork spare ribs or St. Louis cut ribs.
- A sweet and spicy dry rub flavors the meat.
- The ribs are cooked low and slow – either smoked or grilled/barbecued.
- A sticky, tomato-based barbecue sauce is classic.
- Served alongside traditional barbecue fare and sauces.
Conclusion
With their tender meat, caramelized crust, and finger-lickin’ barbecue sauce, it’s easy to see why Southern style ribs are considered among the most delicious rib preparations. The cut of meat, spice rub, smoking/barbecuing method, and signature sauce work together to create that perfect blend of savory, sweet, and smoky flavors. Ribs cooked in the traditional Southern barbecue style remain a cherished staple across the region and beyond.
| Cut of Meat | Rub | Cooking Method | Sauce |
|---|---|---|---|
| Pork spare ribs or St. Louis style ribs | Brown sugar, paprika, garlic powder, onion powder, black pepper, cayenne, salt, chili powder | Smoking or barbecue grilling over indirect low heat 225-250°F for 4-6 hours | Sweet tomato-based barbecue sauce with spices like black pepper, vinegar, and molasses |