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    Bites with Bri » Main » BBQ St. Louis Ribs in the Oven

    BBQ St. Louis Ribs in the Oven

    Published: Jun 4, 2021 · Modified: May 18, 2022 by Brianna May · This post may contain affiliate links.

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    These easy BBQ St. Louis Ribs in the Oven are tender, sweet, saucey, and caramelized on top. They start with a dry rub, then are basted with apple cider vinegar and honey as they are cooked low and slow for hours at 275 degrees.

    St louis rubs in oven on a cutting board with sauce on top.

    If you are looking for more easy oven recipes, learn How to Cook Pork Tenderloin in the Oven too.

    You will also love my Slow Cooker Dr. Pepper Ribs and Easy Bratwurst in the Air Fryer.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients & Substitutions
    • How to Make St. Louis BBQ Ribs in the Oven
    • Recipe Serving Suggestions
    • Expert Tips & Variations
    • What Is the Difference Between St Louis Ribs and Baby Back Ribs?
    • Storing Leftovers
    • Recipe FAQs
    • More Main Dish Recipes
    • Oven Baked St. Louis BBQ Ribs

    Why You'll Love This Recipe

    • This St. Louis style ribs recipe is easy to make & no grill or smoker is needed. 
    • The combination of the dry rub (with garlic powder, smoked paprika, & chili powder) and barbecue sauce make these BBQ St. Louis Ribs in the Oven super flavorful.
    • These ribs are basted with honey and apple cider vinegar.
    • These are perfect for any summer barbecue or the Fourth of July.
    • Learn how to make a dry rub for ribs, baste ribs, and how long to cook St. Louis ribs in the oven at 275 degrees.

    Ingredients & Substitutions

    Ingredients needed to make baked bbq st louis ribs.
    • St. Louis Ribs: Be sure to remove the membrane (or silver skin) and cut the rack into about 2-3 pieces so it will fit in the pan. 
    • BBQ Sauce: Some of my favorite brands are Stubbs, Jack Daniels, and Sweet Baby Ray’s. Use your favorite!

    Complete list of ingredients and amounts is located on the recipe card below.

    How to Make St. Louis BBQ Ribs in the Oven

    Quick Overview

    • Preheat oven & season the ribs with the dry rub.
    • Wrap the ribs in foil.
    • Bake at 275 degrees & baste for 4 hours.
    • Remove ribs from foil and bake uncovered.
    • Broil.

    Step by Step Instructions

    A 2 photo collage showing ribs being rubbed with spices and wrapped.

    Step 1: Preheat the oven to 275 degrees. In a small bowl, combine the salt, pepper, garlic, paprika, cumin, and onion powder. Rub the ribs with all of the dry rub, focusing on the meat side.

    Step 2: Wrap each piece of the rack of ribs by itself tightly with foil so they are completely covered. Place these in a large pan lined with foil.

    TIP - Line the pan with foil for easier clean up.

    A 2 photo collage showing ribs being basted and unwrapped.

    Step 3: Bake for 2 hours. While the ribs bake, combine the vinegar and honey. Set aside. Lift the foil gently just to expose the top of the ribs. Spoon or brush about half of the vinegar mixture on the ribs.

    Step 4: Rewrap and bake for another 2 hours. Lastly, unwrap the ribs and preheat the oven to 350 degrees. Brush them with the remaining vinegar mixture.

    A 2 photo collage showing ribs with sauce and caramelized in the oven.

    Step 5: Next, brush them with the barbecue sauce. Bake uncovered for 30 minutes.

    Step 6: Broil on high for 5-10 minutes, or until the sauce bubbles and dark spots begin to form.Serve with more sauce or pan drippings.

    TIP - The ribs should be about 195-200 degrees.

    Recipe Serving Suggestions

    Here are some of my favorite sides to serve with these BBQ St. Louis ribs in the oven:

    • Baked Potatoes
    • Crispy Seasoned Tater Tots
    • Red Skin Mashed Potatoes
    • Copycat Panera Broccoli Cheddar Mac & Cheese
    • Instant Pot Southern Green Beans
    • Cast Iron Corn
    • Old Fashioned Yeast Rolls

    Expert Tips & Variations

    • Use paper towels to dry the ribs. Removing the moisture will help the rub stick.
    • Press in the rub. Use your hand and some pressure to press the rub into the ribs. If you just sprinkle it across them, it will not adhere.
    • Wrap in foil. I tested this recipe by just placing the ribs in the pan and covering it with foil. The ribs were significantly drier. So be sure to wrap each piece of the rack. When in doubt, use another piece of foil. You want the ribs to be completely covered. This prevents the juices from escaping.
    • Don’t skip out on the basting. Pork loves acid. It makes the ribs more tender and the sweetness of the honey pairs perfectly with the vinegar. 
    • Use a meat thermometer. If you want your ribs to be super tender, they need to reach about 190-200 degrees. This is the temperature when the collagen begins to break down. You can also use a fork to check the tenderness.
    • Broil. That caramelized charred sugar crust on top is almost reminiscent of the char you get on the grill. So I keep a close eye on them, but purposely allow some black spots to form.

    What Is the Difference Between St Louis Ribs and Baby Back Ribs?

    St. Louis-style ribs are cut from near the pork belly, right below the baby back ribs.

    St. Louis ribs are less expensive, larger, more uniform, and flatter compared to other ribs. They also contain more bones compared to baby back, but they have more fat and flavor.

    With that being said, baby back ribs are more leaner and more tender. They will get fall off the bone tender. If that's what you are looking for, you might not like oven baked St. Louis-style ribs as much.

    Storing Leftovers

    Refrigerator: Store leftover ribs in an airtight container in the fridge for 3-4 days.

    How to Reheat Ribs in the Oven

    Place the ribs in a baking dish, brush with sauce or melted butter, and cover. Bake at 275 for 30-45 minutes, or until heated through.

    closeup of ribs

    Recipe FAQs

    Why do you bake ribs covered and uncovered?

    The covered portion of the baking process allows the ribs to become tender and still remain moist. The uncovered portion is where the caramelization begins. If you do not uncover them, you are basically just steaming the ribs.  

    Why are the ribs not tender?

    It is likely because they did not cook enough. Like I mentioned above, the ribs needs to get over 190 degrees for the collagen to break down. St. Louis ribs have to be cooked longer than baby back ribs to achieve a similar tenderness. 

    Should I wrap ribs in foil?

    Yes! This will create the most tender ribs. You will also want to cook them uncovered but for the first few hours, they should be wrapped. At the end remove from the oven and bake uncovered.

    What temperature do you cook St Louis ribs?

    I recommend 275 degrees. You want to cook ribs low and slow. Any higher will cause the ribs to dry out. 

    Do spare ribs take longer than baby back ribs?

    Yes. Like I mentioned above these will take longer than baby back ribs to reach the same tenderness. This is because they have more bones.

    Do ribs get more tender the longer they cook?

    Yes, but there is a sweet spot. They will also begin to lose moisture. So you really do not want to completely over cook them. But ribs are technically overcooked in the sense that pork only needs to reach 145 degrees. However, ribs need to break down more.

    At what temperature do ribs fall off the bone?

    Between 190 and right over 200 degrees is when ribs will begin to fall off the bone. Do not cook them past this.

    More Main Dish Recipes

    • Beef Kabobs in the Oven
    • Baby Back Ribs in the Oven
    • Red Wine Short Ribs
    • One Pot Chicken and Rice

    If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

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    5 from 68 votes

    Oven Baked St. Louis BBQ Ribs

    These easy BBQ St. Louis Ribs in the Oven are tender, sweet, saucey, and caramelized on top. They start with a dry rub, then are basted with apple cider vinegar and honey as they are cooked low and slow for hours at 275 degrees.
    Servings4 people
    Prep5 minutes
    Cook5 hours
    Total5 hours 5 minutes
    Course: Main
    Cuisine: American
    Author: Brianna May

    Ingredients:

    • 3 pounds St. Louis style pork ribs, about 1 large rack, trimmed & cut*

    Dry Rub

    • 1 Tablespoon salt
    • 2 teaspoons black pepper
    • 1 Tablespoon granulated garlic
    • 1 Tablespoon smoked paprika
    • 1 teaspoon cumin
    • 1 teaspoon onion powder
    • 1 teaspoon chili powder
    • ¾ cup barbecue sauce*

    Basting Liquid

    • 4 tablespoons apple cider vinegar
    • 2 Tablespoons honey

    Instructions:

    • Preheat the oven to 275 degrees. In a small bowl, combine the salt, pepper, garlic, paprika, cumin, onion powder, and chili powder. Rub the ribs with all of the dry rub, focusing on the meat side.
    • Wrap each piece of the rack of ribs by itself tightly with foil so they are completely covered. Place these in a large pan lined with foil.
    • Bake for 2 hours. While the ribs bake, combine the vinegar and honey. Set aside. Lift the foil gently just to expose the top of the ribs. Spoon or brush about half of the vinegar mixture on the ribs.
    • Rewrap and bake for another 2 hours. Lastly, unwrap the ribs and preheat the oven to 350 degrees. Brush them with the remaining vinegar mixture.
    • Next, brush them with the barbecue sauce. Bake uncovered for 30 minutes.
    • Broil on high for 5-10 minutes, or until the sauce bubbles and dark spots begin to form.Serve with more sauce or pan drippings.

    Notes:

    • St. Louis Ribs: Be sure to remove the membrane (or silver skin) and cut the rack into about 2-3 pieces so it will fit in the pan. 
    • BBQ Sauce: Some of my favorite brands are Stubbs, Jack Daniels, and Sweet Baby Ray’s. Use your favorite!
    • Press in the rub. Use your hand and some pressure to press the rub into the ribs. If you just sprinkle it across them, it will not adhere.
    • Wrap in foil. I tested this recipe by just placing the ribs in the pan and covering it with foil. The ribs were significantly drier. So be sure to wrap each piece of the rack. When in doubt, use another piece of foil. You want the ribs to be completely covered. This prevents the juices from escaping.
    • Don’t skip out on the basting. Pork loves acid. It makes the ribs more tender and the sweetness of the honey pairs perfectly with the vinegar. 
    • Use a meat thermometer. If you want your ribs to be super tender, they need to reach about 190-200 degrees. This is the temperature when the collagen begins to break down. You can also use a fork to check the tenderness.
    • Broil. That caramelized charred sugar crust on top is almost reminiscent of the char you get on the grill. So I keep a close eye on them, but purposely allow some black spots to form.

    NUTRITION:

    Calories: 806kcal | Carbohydrates: 35g | Protein: 38g | Fat: 57g | Saturated Fat: 18g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 2503mg | Fiber: 2g | Sugar: 27g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Reader Interactions

    Comments

    1. Bill Murphy

      December 22, 2022 at 1:56 pm

      Is it just me or did anyone else see where that teaspoon of chili powder gets used?

      Reply
      • Brianna May

        December 23, 2022 at 10:52 am

        Just fixed that mistake! Add it with all of the other spices.

        Reply
    2. Morgan

      November 06, 2022 at 2:53 pm

      Help! I’m slightly confused about the times? The recipe at the top says it takes a total of 3 hours 5 min. But I just did the whole recipe only to see that it says cook for 2 hours, baste, then cook for another 2. Can I cook for an hour, baste and cook for two more hour? I don’t have 4 hours to spare tonight. Eeek!

      Reply
      • Brianna May

        November 07, 2022 at 7:10 am

        I apologize! The recipe has been tweaked since I posted it originally. The times in the recipe card are correct. I will update the total time now. Thanks!

        Reply
    3. Kathy E.

      November 05, 2022 at 5:37 pm

      5 stars
      Absolutely fabulous recipe for fall-off-the-bone ribs! I followed every step to ensure tenderness, along with moist meat. Because of getting started late, I had to cheat a bit on the time and temps, and it all worked out! I’m sure the best tricks were to wrap in foil and baste with vinegar/ honey…perfection! Thanks so much!

      Reply
      • Brianna May

        November 07, 2022 at 7:10 am

        Thank you so much! The vinegar and honey are a match made in heaven 🙂

        Reply
    4. Pebbles

      September 14, 2022 at 5:28 pm

      5 stars
      Perfect. I was on the fence about whether to baste with the ACV + honey, but it was well with it. WIll is now my go-to recipe for ribs.

      Reply
      • Brianna May

        September 22, 2022 at 12:24 pm

        It adds even more flavor! I'm so glad you loved these.

        Reply
    5. Dk

      September 13, 2022 at 12:42 pm

      You show a cook time of three hours at the top with instructions totaling almost five hours of cook time.

      Reply
      • Brianna May

        November 07, 2022 at 7:18 am

        Sorry that is a mistake! The recipe card is correct.

        Reply
        • Roland

          January 22, 2023 at 5:40 pm

          Which part of the recipe card is correct? The part where the total time says 3 hours? Or the instructions where it says to cook 2 hours baste cook 2 more hours baste again then cook 30 mins uncovered? Because I have had mine in the oven 2 hours now and just basted the first time and I don't want to ruin them . So I need to know specifically which one is right.. is it the top of the card or the written instructions part?

        • Brianna May

          January 23, 2023 at 11:15 am

          Sorry for the confusion! The instructions in the recipe card are correct. The total time at the top was incorrect. Fixing it now.

    6. WB

      June 09, 2021 at 8:53 pm

      5 stars
      Good job Bri. Great recipe and details for something that can go so wrong quickly. Ribs take practice!

      Reply

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    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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