St. Louis–Style Ribs

St Louis style pork ribs baked, glazed and broiled. Ribs are laying on a wooden board with roasted sliced onions and tomatoes alongside

Course: Main

Cuisine: American

Keyword: BBQ, Comfort Food, Oven, Pork, Ribs

Prep Time: 15

Cook Time: 2 30

Total Time: 2 45

Servings:

Calories: 848kcal

Author: Marilyn

If you're looking to whip up something truly delicious and mouthwatering, then the oven baked St Louis Ribs are the way to go! You can enjoy this classic dish in no time Whether you're a novice cook or have some experience in the kitchen, our easy-to-follow recipe will guarantee success. These mouthwatering ribs are tender, flavorful, and perfect for any occasion.

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Ingredients

3 pounds. St. Louis Style pork ribs
2 tablespoons. brown sugar
2 teaspoons. kosher salt
2 teaspoons granulated garlic
1 teaspoon onion powder
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
½ teaspoon chili powder
½ teaspoon mustard powder
¼ teaspoon cayenne pepper optional
4 tablespoons. butter cut into smaller cubes
1-1/2 cups barbecue sauce

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Instructions

Preheat oven to 300°F. Line a baking sheet with heavy-duty aluminum foil.
Using a paper towel, pat the ribs dry and place them on top of the prepared baking sheet.
In a medium bowl, combine brown sugar, kosher salt, granulated garlic, onion powder, oregano, black pepper, chili powder, mustard powder, and cayenne (if using).
Rub the mixture all over ribs until well coated. Using a spoon or knife, scatter the butter cubes over the ribs.
Cover the ribs with a separate sheet of foil and tightly crimp the edges of the bottom and top foil. Bake 2-1/2 hours or until fork tender.
Remove the ribs from the oven. Increase oven temperature to 500°F.
Carefully remove the top foil cover. Brush the ribs all over with BBQ sauce. Do not cover.
When the oven is hot, return the baking sheet with ribs to the oven. Broil 5 minutes or until the ribs are nicely caramelized.
Remove the ribs from the oven and let stand 5 to 10 minutes.

Notes

The underside of the ribs have a thin membrane. If it is not already removed, you can ask your butcher to remove it. Otherwise to remove the membrane at home, carefully slide a knife under the membrane and then slowly peel it off.

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