OvenBaked St Louis Style Ribs
Ovenbaked St Louis Style Ribs
Ingredients:
Instructions:
Nutrition Facts
Recipe Introduction
Ever had those days when you just crave some proper BBQ ribs but can't be arsed to fire up the smoker? Honestly, me too! That's where this oven baked st.
Louis style ribs recipe comes in clutch. It's got that incredible, tangy, smoky flavor of the real deal, but, you know, made easy!
What's the Deal with These Ribs?
St. Louis style ribs are from the belly of the pig, and they're known for their rectangular shape and meaty goodness.
Originating, naturally, in St. Louis, Missouri, they are all about slow cooking and amazing flavor. This recipe is pretty easy to nail, even for a novice! It takes about 3- 4 hours in the oven and feeds around 4 people.
Why You'll Love These Tender Oven Ribs
These homemade bbq ribs will be the star of the show, mate! Packed with flavor, tender as anything, and they're healthier than deep-fried anything you can get at the chippy.
Plus, they're perfect for a casual Sunday roast, a BBQ with mates, or just a treat when you are feeling yourself.
What makes these special is the dry rub ribs combo, bbq sauce ribs and the low and slow cooking in the oven that practically guarantees fall off the bone ribs .
The secret ingredient is patience!
Now, let's dive into what you need to get this party started, eh?
Ingredients & Equipment
Right, let's talk about what you'll need to make these amazing oven baked St. Louis style ribs. Honestly, the ingredient list is pretty straightforward.
It's all about getting the flavors just right, ya know? We're going for that classic St. Louis style ribs taste.
Main Ingredients
- St. Louis Style Spare Ribs: 3-4 lbs (1.36-1.81 kg). Look for meaty ribs with good marbling. That marbling is key for flavour!
- Smoked Paprika: 2 tablespoons (30 ml). This is the star! Go for a good quality one, it makes a difference.
- Brown Sugar: 1 tablespoon (15 ml), packed. Light or dark, your call.
- Garlic Powder: 1 tablespoon (15 ml)
- Onion Powder: 1 tablespoon (15 ml)
- Chili Powder: 1 tablespoon (15 ml)
- Ground Cumin: 1 teaspoon (5 ml)
- Kosher Salt: 1 teaspoon (5 ml). Don't use table salt, it's too harsh.
- Black Pepper: 1/2 teaspoon (2.5 ml)
- Cayenne Pepper: 1/4 teaspoon (1.25 ml) (Optional, for a kick!)
- BBQ Sauce: 1 1/2 cups (355 ml). Your fave! Honestly? I love Sweet Baby Ray's.
Seasoning Notes for Dry Rub Ribs
The dry rub is where the magic happens. It's all about balance. Smoked paprika, brown sugar, garlic, onion and chili powder create a beautiful flavour bomb.
For flavor enhancers , consider a touch of mustard powder for tang. No cumin? Go for a tiny pinch of allspice for a warm, earthy note.
You can even go for homemade bbq ribs .
Want a bit more heat? Add a pinch of smoked red pepper flakes. The cayenne is there for a reason! It does make the ribs recipe better.
Equipment Needed
Keep it simple!
- Baking sheet.
- Aluminum foil. Lots of it. This is vital for tender oven ribs !
- Small bowl.
- Whisk.
- Sharp knife.
- Pastry brush. (Optional, for the BBQ sauce.)
- Instant-read thermometer. (Recommended)
If you don't have a baking sheet, use an oven-safe dish. And you can use a fork instead of a whisk.
No pastry brush? Just spoon the BBQ sauce on. It's all good! With the proper material you can achieve fall off the bone ribs !
Cooking Method: Oven Baked St. Louis Style Ribs
Honestly, nothing beats fall off the bone ribs . But who has time for a smoker? That's where oven baked st louis style ribs come in, delivering that delicious flavor without the fuss.
This ribs recipe is my go-to for amazing homemade bbq ribs anytime!
Prep Steps: Get Organized!
- Essential Mise en Place: Gather all your ingredients first. Trust me, it saves time. We need ribs, dry rub spices and BBQ sauce.
- Time-Saving Organization: Mix that dry rub up before you even touch the ribs. Store-bought is fine, but homemade is better.
- Safety First! Always wash your hands after handling raw meat, and never reuse cutting boards without washing them.
Step-by-Step: Tender Oven Ribs
- Remove the membrane. It’s like peeling cling film – annoying but worth it.
- Mix the dry rub ingredients. Be generous, that's key for these bbq sauce ribs .
- Massage the dry rub ribs all over, really get in there.
- Wrap the ribs tightly in plastic. Chill in the fridge for at least 2 hours .
- Preheat the oven to 275° F ( 135° C) .
- Wrap the ribs in foil. Bake for 3- 4 hours .
- Brush with bbq sauce ribs and broil for 2- 3 minutes . Watch closely to prevent burning.
Pro Tips: Level Up Your Ribs
- For extra flavor, add a splash of apple cider vinegar to the foil pack.
- Don't skip the resting period! It lets the juices redistribute for ultimate tenderness.
- Common Mistake: Overcooking! Use a fork to test. If it slides in easily, you're good to go!
- You can prep the ribs recipe a day ahead. Just keep them wrapped in the fridge until you're ready to bake.
Remember these slow cooked ribs in oven are worth the time. And just so you know, the Food Network has some amazing rib recipes too if you need more inspiration.
I once tried making st louis style ribs without removing the membrane... big mistake! They ended up tough and chewy.
Lesson learned!
I think you'll enjoy how tender this spare ribs oven recipe is!
Recipe Notes
So you're ready to tackle these oven baked St. Louis style ribs recipe ! Awesome. Here are a few nuggets of wisdom I've picked up making these beauties.
Consider them your inside scoop to homemade bbq ribs heaven. Honestly, I've messed up ribs more times than I care to admit, so let's avoid that, yeah?
Serving Suggestions: Time to Plate Up!
Okay, presentation time! I like to lay these fall off the bone ribs on a big wooden board. It's rustic.
I pile on the coleslaw and some sweet cornbread on the side. You could also serve it with some potato salad.
Drinks? A simple ice-cold beer or some sweet tea. Trust me, it is chef's kiss . For a fancier twist, add a sprig of rosemary.
Storage Tips: Keep the Rib Party Going
Got leftovers? Lucky you. These spare ribs oven recipe keep well. Pop them in an airtight container and into the fridge.
They'll be good for about 3-4 days. For longer storage, freezing is your friend. Wrap them tightly in freezer-safe wrap, then foil.
They'll be good for up to 2-3 months. To reheat, thaw overnight in the fridge. Then warm them up in the oven at 250° F ( 121° C) , covered in foil, until heated through.
Honestly? They're pretty good cold too if you ask me, LOL.
Variations: Make 'Em Your Own
Fancy a change? Ditch the cayenne for a milder vibe. You can swap the brown sugar for coconut sugar. For my keto pals, that's a shout! When summer rolls around, fresh herbs from the garden add a brilliant twist to the dry rub.
Just go with your gut.
Nutrition Basics: A Rib-alicious Breakdown
Let's talk numbers. Each serving clocks in around 750-850 calories. You're looking at 50-60g of protein and 40-50g of fat.
Carbs are roughly 30-40g, mostly from the sauce. These tender oven ribs deliver some iron and B vitamins, essential for energy.
Remember, this is an estimate and it will change based on the ingredients you use.
Alright, that's all folks! Don't be intimidated by slow cooked ribs in oven . You got this. Seriously, making your own oven baked St.
Louis style dry rub ribs is easier than you think. You will have amazing bbq sauce ribs that your guests will remember! Get in that kitchen and make the most amazing ribs today! Enjoy those st louis style ribs !
Frequently Asked Questions
Help! How do I remove that pesky membrane from the back of my ribs? It's like trying to wrestle a greased piglet!
Ah, the membrane! It's the bane of many a rib-lover's existence. Slide a butter knife under the membrane on one end of the ribs to loosen it. Then, grab the loosened membrane with a paper towel (for a better grip, like when opening a particularly stubborn jar of pickles) and pull it off. It might take a little elbow grease, but it's worth it for that tender, fall-off-the-bone goodness. You can also ask your butcher to do it for you.
What's the secret to getting that true "fall-off-the-bone" tenderness when making oven baked st. louis style ribs?
Patience, my friend, patience! The key is to cook the ribs "low and slow" – that's why we're baking them at 275°F (135°C) for 3-4 hours in a tightly sealed foil packet. This steams the ribs and breaks down the tough connective tissues, resulting in that melt-in-your-mouth texture you're after. Don't rush the process; think of it as a marathon, not a sprint.
Can I prep these oven baked st. louis style ribs ahead of time? I'm planning a BBQ party, but I don't want to be stuck in the kitchen all day!
Absolutely! In fact, prepping ahead of time will only enhance the flavor. You can apply the dry rub to the ribs up to 24 hours in advance and store them, tightly wrapped, in the refrigerator. This allows the flavors to penetrate the meat, resulting in a more delicious final product. The next day, all you have to do is pop them in the oven! You could even cook the ribs fully the day before and warm them through while brushing with sauce on the day.
I don't have smoked paprika. Is it okay to use regular paprika when making oven baked st. louis style ribs?
While smoked paprika adds a wonderful smoky depth to the rub, regular paprika will work in a pinch. To compensate for the missing smokiness, you could add a 1/4 teaspoon of liquid smoke to the dry rub, or add some smoked bacon to the ribs when they are baking, for an authentic flavour.
What's the best way to store leftover oven baked st. louis style ribs? And how long will they last?
Leftover ribs are a gift that keeps on giving! Store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, wrap them in foil and warm them in a low oven (around 250°F/120°C) until heated through. You can also reheat them in the microwave, but they might not be quite as tender. Alternatively, shred the meat and use it to top pizza or make a baked potato extra special.
How can I make these ribs healthier? I'm trying to watch my waistline, you know, avoid that dreaded "dad bod"!
I hear ya! You can definitely make some smart choices to lighten things up. Trim excess fat from the ribs before cooking. Use a low-sugar BBQ sauce, or make your own using natural sweeteners like honey or stevia. Serve with plenty of fiber-rich sides like coleslaw (made with light mayo or a vinegar-based dressing) and grilled vegetables to balance out the richness of the ribs.
