St. Louis Ribs from Checkers feature tender, smoky pork ribs generously coated in a tangy barbecue sauce, served with a side of crispy fries, delivering a savory and satisfying meal with a perfect balance of smoky and sweet flavors.
Equipments
- Commercial smoker or oven
- Grill
- Sauce brush
- Baking trays
- Tongs
- Knife
- Cutting board
- Fryer
- Fry baskets
- Heat lamps (for holding fries)
- Serving trays or plates
- Portioning scoops (for fries)
- Sauce bottles
Ingredients
- 2 racks St. Louis-style pork ribs
- 1/4 cup kosher salt
- 1/4 cup black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon cayenne pepper
- 1 cup barbecue sauce (tangy style)
- 2 lb (900g) russet potatoes
- Vegetable oil (for frying)
- Salt (for fries)
Ensure to use St. Louis-style pork ribs for authentic flavor and texture, as they have a specific trim that differentiates them from spare ribs. The dry rub mix, featuring kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper, is essential for creating the signature smoky and slightly spicy taste. Use a high-quality tangy barbecue sauce to coat the ribs generously, balancing sweetness and acidity. For the fries, russet potatoes fried in vegetable oil should be crispy on the outside and fluffy on the inside, seasoned with salt immediately after frying. Your St. Louis Ribs from Checkers copycat menu will closely replicate their smoky, tangy pork ribs and perfectly crispy fries, delivering the classic savory experience.
Instructions
- Instructions:
- Preheat commercial smoker or oven to 250°F (120°C).
- Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, and cayenne pepper in a bowl to create the dry rub.
- Remove membrane from the back of each rib rack using a knife.
- Generously coat both sides of ribs with the dry rub.
- Place ribs on baking trays or directly in the smoker.
- Smoke or bake ribs for 2.5–3 hours until tender.
- Preheat grill to medium-high heat.
- Brush both sides of ribs with barbecue sauce using a sauce brush.
- Finish ribs on the grill for 5–10 minutes, turning and basting with more sauce for caramelization.
- Remove ribs from grill and let rest for 5 minutes.
- Cut ribs into serving portions with a sharp knife on a cutting board.
- Peel russet potatoes and cut into fries using a knife.
- Rinse fries in cold water to remove excess starch; drain and pat dry.
- Preheat vegetable oil in fryer to 350°F (175°C).
- Fry potatoes in batches using fry baskets for 3–4 minutes until golden and crispy.
- Remove fries and place under heat lamps; season immediately with salt.
- Portion fries into serving trays or plates using portioning scoops.
- Plate ribs alongside fries.
- Serve with extra barbecue sauce in sauce bottles, if desired.
Substitution
St. Louis Ribs from Checkers copycat menu requires precise seasoning and cooking methods to replicate the original smoky flavor and tender texture. You can substitute smoked paprika with regular paprika and a small dash of liquid smoke if a commercial smoker is not available, maintaining some smoky depth. For a quicker alternative, bake the ribs in the oven at low temperature wrapped in foil before finishing on the grill to caramelize the barbecue sauce. Russet potatoes for fries can be swapped with sweet potatoes for a different flavor profile, but adjust frying time accordingly due to moisture content. Use tongs and a sauce brush gently to avoid tearing the ribs while coating them evenly with sauce.
Tips
Ensure you fully remove the membrane from the back of the ribs to allow better smoke penetration and seasoning absorption. When applying the dry rub, coat the ribs generously and evenly on both sides to maximize flavor. Rinsing the cut fries in cold water removes excess starch, resulting in crispier fries after frying. After frying, always season your fries immediately while they are still hot to ensure the salt adheres properly for better taste.
Nutritions
St. Louis Ribs from Checkers provide a rich source of protein from the tender pork ribs, essential for muscle repair and growth. The smoky and tangy barbecue sauce adds flavor but also contributes sugars and sodium, which should be consumed in moderation. Crispy fries, made from russet potatoes, deliver carbohydrates for energy but are high in calories and fat due to deep frying in vegetable oil. Balancing your meal with a side of vegetables can help complement the nutritional profile for a healthier option.
Storage
Store cooked St. Louis ribs in airtight containers or tightly wrapped in aluminum foil to retain moisture and flavor. Refrigerate leftovers within two hours at 40degF (4degC) or below, and consume within 3-4 days. For longer storage, freeze ribs in vacuum-sealed bags or freezer-safe containers, and thaw thoroughly before reheating to maintain your meal's quality and taste.
Variation or Alternatives
You can vary the smoky flavor by substituting hickory or applewood chips in the smoker to impart different wood smoke aromas. For a sweeter rib glaze, add honey or molasses to your tangy barbecue sauce before brushing it on the grill. Consider oven-baking the ribs wrapped in foil for 2 hours to lock in moisture before finishing on the grill for caramelization. Swap russet fries for sweet potato fries, adjusting frying time to maintain a crispy texture while adding natural sweetness to your meal.
Allergies
St. Louis Ribs from Checkers contain ingredients like pork, which is a common allergen for some individuals, and barbecue sauce that may include soy or gluten, depending on the recipe. The seasoning blend includes paprika, garlic, and onion powders, which could trigger sensitivities in people allergic to nightshades or alliums. If you have food allergies, verify the barbecue sauce ingredients and avoid the meal if you react to any components listed.
Why this recipe?
St. Louis Ribs from Checkers restaurant are praised for their tender, juicy texture and bold, smoky barbecue flavor that appeals to rib enthusiasts. The ribs are perfectly seasoned with a blend of spices that enhances the meat's natural taste without overpowering it. You can recreate this popular menu item at home to enjoy a cost-effective, customizable alternative that captures the authentic taste of a favorite fast-food delight. Crafting your own version allows control over sauce sweetness, spice level, and cooking method, making it a rewarding culinary challenge.