Ribs are a special occasion at our house in the summertime. I love to use the grill as a smoker to cook them for hours and hours until they’re super tender ribs. But during the other months of the year, grilling can become more difficult, which is how I ended up creating this recipe for St. Louis ribs in the oven.
The low-and-slow roast of the ribs allows the spices to infuse the meat with smoky flavor, even indoors. Once you brush the ribs with barbecue sauce and broil them, they get an almost “charred” finish. With little to no clean-up, just a baking sheet, I promise these will become a family favorite recipe for tailgates and parties, just like they have in our home. Serve alongside potato salad and cucumber radish salad for summery flavors any night of the week.
Why you’ll love this recipe
- Hands-off barbecue recipe that tastes like you grilled for hours. The beauty of this recipe is that it only takes 15 minutes of prep, and the oven does all the difficult cooking for you.
- Customize to your liking. Barbecue can be a picky topic! Use your favorite spice rubs, sauces, and any other garnishes you enjoy with this St. Louis-style ribs recipe.
- A method to make ribs all year round. No need to wait for grilling season, these ribs can be made any month of the year.
Tips for Busy Cooks
You can easily bake these ribs until they are almost cooked through for meal prep or to get ahead when entertaining. I’ve done this up to a day in advance; that way, all I have to do when I plan to serve them is reheat, sauce, and broil.
Key Ingredients Notes
- St. Louis–style spare ribs – Be sure to remove the membrane prior to roasting or see if the butcher can do it for you. St. Louis ribs are larger and meatier than the classic baby backs.
- Smoked paprika adds that deep smoky flavor.
- Brown sugar – Optional, but highly recommended for beautiful caramelization.
- Onion powder adds the sweetness of the onion, which is especially flavorful when it’s broiled.
- Chili powder – Another ingredient to add some heat and smokiness.
- Mustard powder – Optional, but great for adding depth of flavor to the rub.
- Barbecue sauce – Use your favorite brand or make a homemade bbq sauce.
What are St. Louis-style ribs?
St. Louis-style ribs are different than classic baby back ribs in that they are larger in size – a trimmed version of pork spare ribs from the lower belly of the pig. In terms of flavor, they have more meat, fat, and usually more flavor than baby backs.
How to make St. Louis Ribs in the oven
Preheat the oven to 275°F. Line a large rimmed baking sheet with heavy-duty aluminum foil and lightly grease it.
In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, onion powder, chili powder, mustard powder, and brown sugar if using.
Pat the ribs dry with a paper towel and remove the thin membrane from the back if it has not already been removed. Rub the seasoning mixture all over the ribs, coating both sides thoroughly and pressing the spices into the meat.
Place the ribs meat side up on the prepared baking sheet and wrap them tightly with foil, sealing all edges well to trap steam.
Bake the ribs for 3 to 3 ½ hours, or until the meat is very tender and easily pulls away from the bone. Remove from the oven.
Increase the oven temperature to 400ºF.
Carefully unwrap the ribs and drain off any liquid that has accumulated.
Brush the ribs generously with BBQ sauce. Return them to the oven uncovered and bake for 15-20 minutes in the 400°F oven to thicken and caramelize the sauce.
For extra char, broil the ribs for 3–5 minutes, watching closely to prevent burning. Allow the ribs to rest for 5–10 minutes before slicing and serving.
Expert Tips:
- Remove the membrane on the back of the ribs prior to baking. This can be tricky to remove, but very important to help the ribs become tender while they’re cooking.
- Use your favorite spice rub. I love this spice rub that is signature to St. Louis-style ribs and adds smoky barbecue flavor even when they are in the oven.
- Wrap the meat well in foil. This is key to even cooking. The juices that render from the ribs as they cook will “baste” or “braise” the meat until it’s fall-off-the-bone tender.
- Be sure to remove the foil during the final bake of the ribs so they can caramelize beautifully in the sauce. Broiling at the end is so worth the effort for that glossy finish and rich flavor without drying out the meat.
- You can use any of your favorite barbecue sauces on these ribs. Store-bought or homemade are both extremely delicious.
- Swap the St. Louis-style for baby back. If that’s easier to find at the store, you can use the same exact rub and cooking method for delicious ribs. Baby backs may roast a little bit quicker than St. Louis, so keep an eye on the oven timing.
What to serve with oven-baked St. Louis-style ribs
Whether it’s a picnic, barbecue, tailgate, or just a weekday dinner there are so many options. We usually enjoy them with:
Storage
Store any leftover oven-baked St. Louis-style ribs in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave for a few minutes until warmed through.
You can freeze the ribs as well. I recommend removing the meat from the bone first, then freezing it for up to 2 months. Thaw overnight in the fridge before rewarming. You can easily reheat in the microwave or oven, and add fresh barbecue sauce before serving.
The best part about ribs is that you can easily prep them in advance, like I’ve mentioned before. Just bake them until they are almost tender, then cool and refrigerate up to a day in advance. When you’re ready to serve, heat them through, add the sauce, and broil until glossy and delicious.
FAQs
You want to make sure they are very tender before serving, so I recommend 3 to 3 1/2 hours. Test the meat with a paring knife to make sure it’s ready to almost fall off the bone.
I recommend 275ºF for a classic low and slow cooking method.
Begin cooking the ribs covered in foil to help them roast evenly and almost baste in their own juices. Then at the end of cooking, add the sauce and cook them uncovered to let the sauce caramelize and adhere nicely to the meat.
More easy barbecue recipes
Oven-Baked St. Louis Ribs
Ingredients
- 1 rack St. Louis–style spare ribs membrane removed
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar optional for caramelization
- 2 teaspoons black pepper
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon mustard powder optional
- ½ cup barbecue sauce plus more as needed
Instructions
- Preheat the oven to 275°F. Line a large rimmed baking sheet with heavy-duty aluminum foil and lightly grease it.
- Pat the ribs dry with paper towels and remove the thin membrane from the back if it has not already been removed.
- In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, onion powder, chili powder, mustard powder, and brown sugar if using.
- Rub the seasoning mixture all over the ribs, coating both sides thoroughly and pressing the spices into the meat.
- Place the ribs meat-side up on the prepared baking sheet and wrap them tightly with foil, sealing all edges well to trap steam.
- Bake the ribs for 3 to 3 ½ hours, or until the meat is very tender and easily pulls away from the bone. Remove from the oven.
- Increase the oven temperature to 400ºF.
- Carefully unwrap the ribs and drain off any liquid that has accumulated. Brush the ribs generously with barbecue sauce.
- Return them to the oven uncovered and bake for 15-20 minutes at 400°F to thicken and caramelize the sauce.
- For extra char, broil the ribs for 3–5 minutes, watching closely to prevent burning.
- Allow the ribs to rest for 5–10 minutes before slicing and serving.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store any leftover oven-baked St. Louis-style ribs in an airtight container in the fridge for up to 4 days.
– Reheat in the oven or microwave for a few minutes until warmed through.
– You can freeze the ribs as well. I recommend removing the meat from the bone first, then freezing it for up to 2 months. Thaw overnight in the fridge before rewarming, heat in the microwave, and add fresh barbecue sauce before serving.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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