Description
Delicious, tender oven-baked St. Louis-style ribs with a sticky glaze, perfect for weeknight dinners or backyard gatherings.
Ingredients
- 1–2 racks St. Louis–style pork spare ribs (about 2–3 lb / 900–1400 g per rack)
- 1–1½ cups (240–360 ml) BBQ sauce
- 1 tbsp kosher salt (or ¾ tbsp fine table salt)
- 1 tsp freshly ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika (smoked paprika for a smokier flavor)
- 1–2 tbsp brown sugar (optional)
- 2 tbsp yellow mustard or olive oil (optional)
Instructions
- Preheat oven to 300°F (150°C). Position a rack in the middle.
- Remove the membrane: flip each rack bone-side up, slide a butter knife under the membrane at one end, lift, and pull it off using a paper towel for grip.
- Pat ribs dry with paper towels. If using, spread a thin layer of mustard or olive oil on both sides.
- Mix salt, pepper, garlic powder, onion powder, paprika, and brown sugar in a small bowl. Rub this mixture evenly over both sides of the ribs.
- Place ribs bone-side down on a large sheet of foil and seal well to create a steam packet.
- Bake in the preheated oven for 2½ to 3 hours, until the meat has pulled back from the ends of the bones.
- Remove ribs from the oven. Carefully open the foil and brush a generous layer of BBQ sauce over the top of the ribs.
- Return ribs to the oven, uncovered, for 20–30 minutes to thicken and caramelize the sauce.
- Let the ribs rest 5–10 minutes before slicing between the bones. Serve warm.
Notes
For deeper flavor, refrigerate the seasoned ribs overnight before baking. Serve with classic sides like coleslaw or cornbread.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American