Description
Slow-baked St. Louis-style ribs are meaty and melt-in-your-mouth tender, finished with a caramelized BBQ sauce.
Ingredients
- 2–3 lb St. Louis–cut pork spare ribs (about 1 rack)
- 1–1 1/2 cups BBQ sauce (store-bought or homemade)
- 1–2 tsp kosher salt (adjust to taste)
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (smoked paprika for a smoky note)
- Optional: 1 tbsp brown sugar for a sweeter rub
- Optional: 1/4–1/2 tsp cayenne for heat
- Optional: apple juice or cider for extra moisture
Instructions
- Preheat the oven to 275°F (135°C).
- Flip the rack bone-side up. Peel off the membrane and discard.
- Season the ribs with salt, pepper, garlic powder, onion powder, and paprika.
- Line a rimmed baking sheet with foil and place the ribs meat-side up on the sheet.
- Cover the ribs tightly with a second sheet of foil.
- Bake in the oven for 3 to 4 hours until fork-tender.
- Uncover the ribs, brush with BBQ sauce, and broil for 2–5 minutes until caramelized.
- Rest the ribs for 10 minutes before slicing and serving.
Notes
Serve with classic sides such as coleslaw and cornbread. Store leftovers properly for best results.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American