Oven-Baked St. Louis Ribs
These St. Louis Ribs in the oven are the easiest way to make smoky, rich barbecue without the hassle of the grill. Customize the ribs with your favorite sauces and seasonings for an authentic, meaty bite, perfect for feeding any group.
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.
Notes
Storing Tips:
- 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.
- 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
Calories: 661kcalCarbohydrates: 14gProtein: 34gFat: 51gSaturated Fat: 16gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.5gCholesterol: 173mgSodium: 1592mgPotassium: 645mgFiber: 1gSugar: 10gVitamin A: 731IUVitamin C: 0.3mgCalcium: 52mgIron: 3mg
* Disclaimer: All nutrition information are estimates only.
