ST LOUIS RIBS RECIPE (OVEN BAKED PORK BBQ RIBS)

Go ahead and mentally prepare yourself now for this tender and juicy, saucy, fall-off-the bone, St. Louis ribs recipe. It’s baked low and slow in the oven and finished off under the broiler to create a mouthwatering dish that’s easy enough for a casual dinner at home but impressive enough to serve your friends and loved ones.  

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St Louis Ribs Recipe (Oven Baked Pork BBQ Ribs)

Bone-in ribs have always felt a little overwhelming to me, and for the most part I stick to boneless bbq ribs in the crockpot. However, sometimes you just NEED a real rack of ribs. 

My preference is to cook bone-in pork spareribs like these on a low temperature for a long time in the oven, then finish them under the broiler to caramelize the barbecue sauce. SOME folks like to finish off their ribs on the grill but it seems like a lot of effort and unnecessary mess to me. 

As you can see above, these St. Louis Style Ribs are fall of the bone tender and oh so juicy. Cooking them low and slow in the oven is a surefire way to get perfect ribs every time.

You *can* learn from my forgetfulness here and consider putting foil, parchment paper, or even a silicon baking mat under your ribs to make cleanup much easier. After broiling my ribs to caramelize that sweet and tangy BBQ sauce, I had a BIT of a mess on my hands.

A good scrub with lots of elbow grease did the trick but I definitely could have made my life a little easier with a little more forethought.

WHY THIS ST LOUIS STYLE RIBS RECIPE WORKS

Minimal ingredients: Ribs, bbq sauce, and a blend of a few common spices create a mouth-watering and delicious main dish. 

Hands Off: Prep for this recipe is very minimal.  The most challenging part is removing the membrane from the back of the ribs but I’m sharing simple directions for that below. 

Affordable:  The seasonings used in this recipe are ones you likely already have at home, and you can often find great sales on slabs of these ribs at the grocery store. I snagged these on sale for $1.99/lb at Aldi recently! I’m in Kentucky, though, so prices my vary in your area!

INGREDIENTS:

Ribs: The star of the show is the bone-in St. Louis style pork spareribs. Simply remove the membrane, cover it in a basic dry rib, and bake over low heat for several hours. 

BBQ Sauce: After cooking the dry rubbed ribs for the first few hours, top it with your favorite homemade or store bought BBQ sauce and cook for the remaining time. Sweet Baby Rays is my most frequently purchased brand but I love changing it up and trying new brands too. I’m still perfecting my homemade BBQ sauce recipe, but I’ll be sure to share it here once it’s worth your time!

Seasoning: The seasonings in this recipe are common pantry staples like salt, pepper, garlic and paprika. The ground mustard adds a nice tang too! 

HOW TO COOK BBQ ST. LOUIS STYLE PORK SPARERIBS

1. Preheat the oven to 275 degrees.
2. Remove membrane from ribs. See tutorial below.
3. Mix together dry rub ingredients and coat both sides of the ribs.
4. Place ribs on a large baking sheet with the meat side up.
5. Cover with foil. 
6. Cook for approximately 3.5 hours. 
7. Remove foil and cook uncovered for 30 minutes. 
8. Coat with BBQ sauce and broil for approximately three minutes or until sauce is browned to your liking. 

HOW TO REMOVE THE MEMBRANE FROM THIS ST LOUIS RIBS RECIPE

Removing the membrane from your slab of ribs is VERY important in an end result you’ll love. Unlike fat, this membrane won’t dissolve during cooking and will leave your ribs rubbery and tough if not removed before cooking.

I was always a bit overwhelmed by the thought of this but it truly is very simple.

Simply grab the edge of the membrane with two fingers and tug. If you’re struggling to find a loose end, you can use a sharp knife to slice under the membrane just enough to free a portion you can grab onto.

You can use a paper towel to help get a better grip on the membrane as it is a bit slippery.

If you come across any areas that are tough to pull, keep using your knife to slice under the membrane to loosen it up. Think the same motion you’d use when removing the skin off of salmon.

WHAT TO SERVE WITH ST. LOUIS STYLE RIBS

Serve these ribs with your favorite BBQ sides like potato salad, macaroni and cheese, cole slaw, fries, baked beans, green beans, or turnip greens. Don’t forget the cornbread! 

STORAGE

You can store these ribs in the fridge for up to four days or in the freezer for up to three months. Reheat them (thawed) in a covered pan on the stove until warmed through. I do not recommend microwaving these. 

What is the 321 Method For St. Louis Style Ribs?

During my recipe development for these ribs, I read a lot about the 321 method. This is a method for smoking ribs where you start by 1)smoking the ribs, 2) wrapping the ribs and 3)cooking them unwrapped.

I personally don’t own a smoker and don’t love the flavor of smoked meats enough to invest in one. I prefer my ribs cooked in the slow cooker or oven so I don’t subscribe to this method.

Do you cook St. Louis Style Ribs the Same as Baby Back Ribs?

St. Louis Style Ribs are slightly larger than baby back so they require additional cooking time.

How do you keep St. Louis Style Ribs Moist?

The trick to moist St. Louis style ribs is cooking them on low heat for a long period of time (either in the oven or in a slow cooker) and also ensuring you remove the membrane before cooking.

Do you cook St. Louis ribs bone up or bone down?

After removing the membrane from your St. Louis ribs, you should cook them bone side down.

Do you have to remove the membrane from St. Louis Style Ribs?

You should always remove the membrane from St. Louis Style Ribs because leaving it makes the ribs tough and chewy.

What Happens If You Forget To Take The Membrane Off Of Ribs?

It’s not ideal to leave the membrane on ribs because the end result will be tough and chewy. To “save” the ribs if you have already cooked them with the membrane, you could attempt to cut or pull the meat off the bones and discard the membrane after the fact.

Are St. Louis Ribs Healthy?

This meat is low in carbs and fiber but high in protein and fat. You can use a low sugar BBQ sauce to lower the sugar content in this recipe for a slightly healthier option.

Should I Season St. Louis Ribs Overnight?

You can definitely season your ribs the night before you cook them but it’s not necessary.

What Temperature Do You Cook St. Louis Style Ribs To?

According to my research, for fall of the bone type ribs you’ll want to cook them to around 200 degrees. For slightly less tender ribs (but still tender), cook them to around 190 degrees.

Why Are My Ribs Tough?

If your ribs are tough you likely didn’t cook them long enough, cooked them on a temperature that was too high, or you failed to remove the membrane before cooking.

How Many Ribs Should I Plan To Serve Per Person?

This will depend on the age and appetite of your guests but on average you can expect a guest to eat 4-5 ribs as a serving.

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