St. Louis Ribs + BBQ Sauce
90%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaThese BBQ St. Louis Ribs are rubbed with a savory blend of spices and smoked until falling off the bone. They taste so good on their own that sauce is optional, but be sure to add on hush puppies and fried pork skins!
One of America’s most legendary barbecue joints, Clyde Cooper’s has been Downtown Raleigh’s gold stand for classic Eastern Carolina-style barbecue since Clyde first opened its doors way back in 1938. Not much has changed since then inside the sun-filled, two-story brick restaurant, which is today run by pitmaster Debbie Wray and her daughter Ashley Jessup, especially Clyde’s legendary chopped BBQ pork. This is Carolina ‘cue at its finest, and now it’s shipping nationwide!
This package includes
- St. Louis Ribs, your choice
- Choose to add on more!
Options Include
- 2 Racks St. Louis Ribs (each approx. 3 lbs.)
- 1 Clyde Cooper’s Rib Sauce (25.6 oz.)
- 4 Racks St. Louis Ribs (each approx. 3 lbs.)
- 2 Clyde Cooper’s Rib Sauce (25.6 oz.)
Add On Options Include
- 12 Hush Puppies (each approx. 1.2 oz.)
- 1 bag Pork Skins (approx. 4.8 oz.)
- BBQ ships frozen with ice packs, may thaw in transit.
- Store all ribs in the refrigerator for up to 5 days or in the freezer for up to 4 months.
- If freezing, we recommend wrapping the containers in plastic wrap to prevent freezer burn.
- Sauce may be stored at room temperature for up to 6 months.
- Pork Skins may be stored at room temperature for up to 2 weeks.
To Serve
St. Louis Ribs (Oven)
- Remove packaging and cut bones apart (or leave as a partial rack)
- Place in a pan with a thin layer of water on the bottom, and cover.
- Heat in a convection oven or traditional oven at 350℉ for approximately 20-30 minutes until hot.
- To create a glaze, remove ribs once almost hot, brush on a thin layer of included sauce, and place back in oven uncovered until hot.
St. Louis Ribs (Stovetop)
- For tender/fall of the bone style ribs, simmer a pot of water.
- With the product still in its packaging, place it into the water and heat for approximately 10 minutes.
- Leave in longer for more tender results.
Hush Puppies
- Heat in toaster oven or oven at 375℉ until they reach desired crispiness.
- Serve and enjoy!
- Ribs – Pork Ribs, Rib Rub (Meat Tenderizer Powder, Garlic Salt, Season All Salt, Cayenne Pepper, Cumin, Mustard Powder, Black Pepper, Smoked Paprika, Allspice, Onion Powder)
- Rib Sauce – Sweet Baby Rays BBQ Sauce, Apple Cider Vinegar, Water, Honey, Crushed Red Pepper, Seasonal Salt, Garlic Salt
- Hush Puppies – Corn Meal, Enriched Wheat Flour, Sugar, Salt, Monocalcium Phosphate, Sodium Bicarbonate, Milk, Eggs (Allergens: Wheat, Milk, Eggs)
- Pork Skins – (Allergens: May Contain Milk, Eggs, Wheat, Soybean)
The Carolina-Style BBQ Landmark Since 1938
The Carolina-Style BBQ Landmark Since 1938
One of America’s most legendary barbecue joints, Clyde Cooper’s has been Downtown Raleigh’s gold stand for classic Eastern Carolina-style barbecue since Clyde first opened its doors way back in 1938. Not much has changed since then inside the sun-filled, two-story brick restaurant, which is today run by pitmaster Debbie Wray and her daughter Ashley Jessup, especially Clyde’s recipes.
Barbecue lovers come from far and wide for a taste of Clyde Cooper’s legendary chopped BBQ pork, which starts with top-grade pork shoulder. It’s slow-smoked until falling apart before being chopped and tossed (in true Eastern Carolina style) with a thin, vinegar-based barbecue sauce that highlights the flavor of the pork, not hides it. And as for the ribs, they’re rubbed with a savory blend of spices and smoked until falling off the bone. Signature sides including coleslaw, Cheerwine baked beans, collard greens, and Brunswick stew are as good as it gets. And whatever you do, be sure to add on some of their legendary fried pork skins. This is Carolina ‘cue at its finest, and now it’s shipping nationwide!
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