Description
St. Louis Ribs in the Oven is an easy recipe for making tender, flavorful ribs without a grill. Coated with a dry rub and baked low and slow, these ribs come out perfectly juicy and full of flavor, with a caramelized barbecue sauce finish.
Ingredients
Scale
For St. Louis Ribs in the Oven:
- 1 non-stick spray
- 1 rack of St. Louis-style ribs
- 1 teaspoon dry barbecue rub
- ½ cup barbecue sauce
Instructions
- Preheat the Oven: Preheat the oven to 300°F. Lower the temperature by 25°F if using a convection oven.
- Prepare the Baking Sheet: Line a baking sheet with aluminum foil, and spray with non-stick spray for easy cleanup.
- Remove the Membrane: Peel off the tough membrane from the ribs’ bony side to ensure tenderness.
- Apply the Dry Rub: Pat the ribs dry and coat evenly with dry barbecue rub.
- Prepare for Baking: Cut the ribs in half if necessary, and place them meat side up on the baking sheet.
- Bake the Ribs: Bake for 1 hour, allowing the ribs to cook slowly and absorb the flavors from the rub.
- Add Barbecue Sauce: After baking, brush with barbecue sauce and bake for another 15-20 minutes until the sauce has caramelized.
- Serve and Enjoy: Let the ribs rest for a few minutes before slicing. Serve with extra barbecue sauce on the side.
Notes
- Adjust the Rub to Your Taste: Add cayenne pepper or brown sugar for extra heat or sweetness.
- Use Aluminum Foil: Helps with cleanup and keeps the ribs tender by trapping moisture.
- Don’t Skip the Membrane Removal: This step ensures tender ribs without a tough texture.
- Cook Low and Slow: Cooking at 300°F ensures juicy, tender ribs with a crispy exterior.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: BBQ
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 rib
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg