St. Louis-style ribs are spare ribs that have been trimmed down to a more rectangular, uniform shape. They come from the belly side of the rib cage, after the brisket has been removed.

To prepare St. Louis-style pork ribs, they are usually seasoned with a dry rub consisting of various spices such as paprika, brown sugar, salt, pepper, and other flavors. Then, they are slow-cooked, often over wood smoke, until they are tender and flavorful. Barbecue sauces are frequently applied during the cooking process, giving the ribs a sticky, caramelised glaze.