Can I make these ribs in a slow cooker?

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 .

Is it necessary to remove the membrane?

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.

Can I prepare the ribs in advance?

Absolutely! You can apply the rub and refrigerate your bone ribs up to 24 hours before cooking for deeper flavor.

How to make this recipe (the short answer)?

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.

St Louis Ribs (Oven Recipe)

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St Louis Ribs (Oven Recipe)

Recipe by Rose Atwater

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.

Total Time0 hours
Yield1 rack of ribs 1x

Ingredients

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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

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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.

Cooking Ribs

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.

Finish (Optional)

For a caramelized touch, brush them with your favorite barbecue 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 for a complete meal.

Equipment

Aluminum Foil

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Baking Sheet

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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

Find it online: https://rosebakes.com/st-louis-ribs-oven-recipe/