Tender, juicy St. Louis style Ribs slow-cooked to perfection in the oven with a mouthwatering dry rub. This is an easy, foolproof recipe for St Louis Ribs (Oven Recipe) that delivers restaurant-quality BBQ right from your home oven.
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St Louis Ribs in Oven
Nothing is better than barbeque ribs cooked in the oven when it's too cold to cook outside on a gas grill (or standard charcoal grill). Of course, I loved grilled meats too, but sometimes, especially during cooler weather, I love being able to enjoy delicious ribs the easiest way - in the oven!
And if I'm being honest - sometimes I cook them inside even when I can grill them outside... because St Louis Style Ribs in the oven are so easy and fool-proof.
Why You'll Love This St. Louis Style Ribs Recipe
Incredibly Tender Meat: The low and slow cooking method ensures the St. Louis-style ribs are bone-tender ribs.
Meal Prep Option: These juicy St Louis-style pork ribs are not only delicious fresh but also excel as a make-ahead dish. They're perfect for weekend gatherings, meal prepping, or impressing dinner guests with minimal last-minute effort.
Customizable Flavor Profile: The simple dry rub serves as a perfect base that you can easily modify to suit your personal taste preferences, making it a truly adaptable recipe.
St Louis Ribs vs Spare Ribs
St. Louis-style ribs are a type of spare ribs, but there are key differences between these two types of ribs. Let me explain.
Spare Ribs
Spare ribs are cut from the belly side of the pig, below the baby backs. They are larger, longer, and flatter, with more cartilage and connective tissue than other cuts of ribs.
Their higher fat content makes them rich and flavorful, especially when cooked for a long time to melt the fat and break down the connective tissue. This cut is perfect for traditional barbecue methods like smoking or grilling, producing tender, juicy results. However, their irregular shape and size can make them slightly more challenging to cook evenly.
St. Louis-style Spare Ribs
So what are St Louis style ribs? St Louis spare ribs are spare ribs that have been trimmed to remove the cartilage, breastbone, and excess flap meat. This gives them a uniform, rectangular appearance that is easy to handle and cook. With slightly lower fat content than spare ribs, they are still rich in flavor but offer a cleaner eating experience.
The consistent thickness of St. Louis-style spare ribs makes them ideal for even cooking, and their neat presentation often makes them a favorite in barbecue competitions.
St Louis Ribs Recipe
Spare ribs are a great choice for a classic rib experience with maximum flavor. If you prefer a tidier, more polished cut, St. Louis ribs are the best ribs and this St Louis Ribs recipe is perfection!
Equipment
These St Louis Style Ribs can be made with the most basic kitchen equipment!
- Baking sheet or roasting pan
- Aluminum foil
- Sharp knife
- Paper towels
- Measuring spoons
- Small mixing bowl
- Basting brush
- Cutting board
- Meat thermometer
Ingredients
The ingredients for this St Louis Style Ribs oven recipe, are very common and easy to find. With a little bit of patience, you will have the best St. Louis-Style Spare Ribs!
Dry Rub for Ribs
Brown Sugar: Brown sugar caramelizes during cooking to create a beautiful crust and balance the savory elements. It helps the ribs develop a gorgeous golden-brown exterior while adding depth to the overall flavor profile.
Smoked Paprika: Brings a deep, smoky complexity to the ribs, mimicking the flavors of outdoor barbecue. It also adds a rich, slightly sweet warmth that elevates the entire dish. For substitutions, consider regular paprika with a drop of liquid smoke, or try chipotle powder for a spicier, smokier twist.
Kosher Salt: More than just a seasoning, kosher salt is crucial for drawing out moisture and enhancing the meat's natural flavors.
Black Pepper: Adds a sharp, slightly spicy note that cuts through the richness of the pork. It provides a subtle heat and complexity to the dry rub.
Garlic Powder: Provides a concentrated garlic flavor without the moisture of fresh garlic. It infuses the ribs with a deep, aromatic essence that complements the pork perfectly.
Onion Powder: Brings a sweet, pungent depth that rounds out the flavor of the St. Louis-style ribs. It also adds complexity to the recipe without the texture of fresh onions.
Chili Powder: Introduces a subtle warmth and complexity to the dry rub. It ties together the sweet and savory elements while adding a gentle heat.\
St. Louis-Style Spare Ribs: This is a cut of meat from the belly of the pig, these ribs are meatier and more uniform than other cuts making them easier to cook evenly. Baby back ribs or spare ribs can be used as alternatives.
Olive Oil: Acts as a binder for the dry rub and helps create a beautiful crust. It also prevents the ribs from drying out during cooking. Alternatives include vegetable oil, avocado oil, or even a light coating of mustard for added flavor.
Find the complete recipe with a full list of ingredients measurements in the recipe card below.
How to Cook St Louis Style Ribs (in the oven!)
These St. Louis Pork Ribs require minimal effort to achieve the most delicious, tender and flavorful ribs. Finish under the broiler with store-bought barbecue sauce for the perfect finish!
- Prepare the Ribs. Preheat your oven to a low temperature of 275°F (135°C) and then remove the tough membrane (silver skin) from the sides of the ribs using a sharp knife and paper towel. That thin membrane of connective tissue can be chewy or rubbery so you'll want to get as much off as possible.
- Season the Ribs. Pat the ribs dry with a paper towel and then rub a thin layer of olive oil all over the rack of ribs to help the rub stick to them. Mix the dry rub seasoning mixture in a small bowl then generously coat both sides of the ribs with the spice rub.
- Cooking Ribs.
- Wrap the pork ribs (meat side up) in aluminum foil in a single layer, then place them on a baking sheet pan or in a roasting pan.
- Place them in the middle oven rack and cook for 3-3.5 hours, or until the internal temperature reaches 190-203°F when tested with a meat thermometer. The cook time will vary slightly but the temperature is the most important indicator of doneness. The meat should be tender but not falling off the bone. If you prefer them to be fall-off-the-bone tender, yuu can extend the cooking time.
- Finish (Optional). For a caramelized touch, brush them with your favorite bbq sauce onto the seasoned ribs and broil for 3–5 minutes.
- Rest and Serve. Let the oven-baked ribs rest at room temperature for 5-10 minutes before slicing. I like to serve them with corn, but you can serve them with classic sides like potato salad, corn and/or baked beans for a complete meal.
Recipe Tips and Tricks
- Use a paper towel for better grip when pulling off the membrane.
- The ideal internal temperature for perfectly cooked ribs is between 190-203°F, ensuring they're tender ribs but not falling apart.
- Apply the dry rub at least an hour before cooking or, ideally, the night before. This allows the seasonings to penetrate the meat deeply, enhancing the overall flavor.
- For the best oven-baked St. Louis ribs, apply your favorite barbecue sauce during the last 10-15 minutes of cooking to prevent burning and create a perfect caramelized finish. This an be store-bought bbq sauce or your own bbq sauce made at home.
Serving Suggestions
St Louis Ribs are great for family gatherings, picnics, summer barbeques, or a simple daily dinner night
Serve with traditional side dishes. Here are a few suggestions:
- Mashed Potatoes
- Potato Salad
- Funeral Potatoes
- Green Beans
- Corn on the Cob
- Baked Beans
- German Cucumber Salad
Storage Directions
Refrigeration: Store your cooked ribs in an airtight container in the refrigerator for 3-4 days. Always wrap the ribs tightly in plastic wrap or aluminum foil to prevent them from drying out.
Freezing: They can be frozen for up to 3 months. Wrap individual portions or the entire rack in plastic wrap, then in aluminum foil, then place them in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.
Reheating Method (oven recommended): Preheat your oven to 250°F and then place the ribs in a baking dish. Add a few tablespoons of water or broth and cover them tightly with foil. Heat them for 20-25 minutes until they are warmed through.
FAQ
Yes, you can. Slow cookers don't provide the same caramelization though. If you're using a slow cooker, I recommend finishing it under the broiler or on a grill for better texture. I also have a recipe for Instant Pot Ribs here.
It is not necessary but it's highly recommended because the membrane prevents seasonings from penetrating and causes the ribs to be tougher and chewier.
Absolutely! You can apply the rub and refrigerate your bone ribs up to 24 hours before cooking for deeper flavor.
This St. Louis Ribs In Oven recipe is made by seasoning spare ribs with a flavorful dry rub, slow-cooking at low temperature, and finishing with a caramelized barbecue sauce glaze for tender, delicious results.
More Delicious Recipes
PrintRecipe
St Louis Ribs (Oven Recipe)
- Total Time: 0 hours
- Yield: 1 rack of ribs 1x
Description
Tender, juicy St. Louis style Ribs slow-cooked to perfection in the oven with a mouthwatering dry rub. This is an easy, foolproof recipe for St Louis Ribs (Oven Recipe) that delivers restaurant-quality BBQ right from your home oven.
Ingredients
Dry Rub Seasoning:
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder (optional: add a pinch of cayenne pepper for extra heat)
1 rack of St. Louis-style spare ribs
2 tablespoons olive oil
Instructions
Prepare the Ribs
Preheat your oven to a low temperature of 275°F (135°C) and then remove the tough membrane (silver skin) from the sides of the ribs using a sharp knife and paper towel.
Season the Ribs
Pat the ribs dry with a paper towel and then rub a thin layer of olive oil all over the rack of ribs to help the rub stick to them. Mix the dry rub seasoning mixture in a small bowl then generously coat both sides of the ribs with the spice rub.
Wrap the pork ribs meat-side up in aluminum foil-lined and then place them in a baking sheet or roasting pan. Place them in the middle oven rack and cook for 3-3.5 hours, or until the internal temperature reaches 190-203°F when tested with a meat thermometer. The meat should be tender but not falling off the bone.
For a caramelized touch, brush them with your favorite barbecue sauce onto the seasoned ribs and broil for 3–5 minutes.
Let the oven-baked ribs rest at room temperature for 5-10 minutes before slicing. I like to serve them with corn but you can serve them with classic sides like potato salad for a complete meal.
Notes
- Use a paper towel for better grip when pulling off the membrane.
- The ideal internal temperature for perfectly cooked ribs is between 190-203°F, ensuring they're tender but not falling apart.
- Apply the dry rub at least an hour before cooking, or ideally the night before. This allows the seasonings to penetrate the meat deeply, enhancing overall flavor.
- Apply barbecue sauce during the last 10-15 minutes of cooking to prevent burning and create a perfect caramelized finish.
- Prep Time: 15
- Rest Time: 10
- Cook Time: 3-3.5 hours
- Category: Main Dish
- Method: Baking
Esme Slabbert
Superb, love ribs with a sauce. Bookmarking this one.
Thank you for sharing and participating at SSPS 342. See you at #343