How to Cook St. Louis Ribs in the Oven in 5 Simple Steps

To cook St. Louis ribs in the oven, start by removing the membrane from the back of the ribs. This step helps with better flavor absorption.

Next, season the ribs generously with your favorite dry rub to enhance the taste.

Wrap the ribs tightly in foil and bake them low and slow at 275°F for about 3 hours. This method ensures the ribs become tender and juicy.

After baking, unwrap the ribs and slather on a generous amount of BBQ sauce.

Return the ribs to the oven uncovered to allow the sauce to caramelize beautifully.

Finally, slice between the bones for perfect serving portions. Serve the ribs with extra BBQ sauce on the side for added flavor.

Key Takeaways

• Remove the membrane from the ribs and pat dry to allow seasoning to penetrate and ensure tender meat.
• Season both sides generously with a dry rub of paprika, garlic powder, kosher salt, and other spices, pressing it into the meat.
• Wrap the ribs tightly in foil and bake at 275°F for 2.5 to 3 hours until fork-tender and juicy.
• Unwrap ribs carefully, apply barbecue sauce, and bake uncovered for 20-25 minutes to caramelize the sauce.
• Let ribs rest, slice between bones, and serve with extra BBQ sauce for added flavor and customization.

Prepare and Remove Membrane From Ribs

Before you season your St. Louis ribs, you need to properly prepare and remove the membrane. Start by placing the ribs meat-side down on a cutting board to give you better access. Use a sharp knife to carefully slide under the thin membrane at one end, creating a small flap you can grip.

Then, use paper towels or your fingers to grab that flap and pull the membrane away from the ribs with steady pressure. Removing the membrane is essential because it allows your seasoning and dry rub to penetrate the ribs fully, resulting in more tender meat.

Once the membrane is removed, make sure to pat dry the ribs with paper towels. This step helps the dry rub stick better to the meat when you season later.

Apply Dry Rub and Season Generously

With the membrane removed and your ribs patted dry, you’re ready to add flavor by applying a well-mixed dry rub. Combine paprika, garlic powder, kosher salt, and other spices to create a balanced blend. Since you’ve already taken off the silver skin, the dry rub will stick better and penetrate deeper, helping tender ribs develop.

Be sure to season generously, coating both sides thoroughly. Press the dry rub into the meat to guarantee it adheres well and the flavors meld as it rests. Letting the ribs sit for at least 30 minutes after you coat ribs gives the spices time to soak in, enhancing every bite.

This simple step is essential for a tasty, well-seasoned result before you move on to baking.

Wrap Ribs in Foil and Bake Low and Slow

Once your ribs are well-coated with the dry rub, wrap them tightly in aluminum foil to lock in moisture and flavor during cooking. Before seasoning, be sure to remove the membrane from the back of the ribs for better tenderness. When you wrap the ribs, you seal in the seasoning salt and juices, resulting in juicy ribs that are perfect for oven baked ribs.

Now, foil and bake at 275°F, baking low and slow for 2.5 to 3 hours until fork-tender. This process guarantees:

• Moist and tender meat
• Enhanced flavor absorption
• Even cooking throughout
• A base ready for a caramelized finish

This method is essential for achieving delicious ribs that practically fall off the bone, setting you up perfectly for adding BBQ sauce later.

Unwrap, Sauce, and Finish Baking

Although the ribs have cooked low and slow wrapped in foil, you’ll need to carefully unwrap them to avoid steam burns and discard the foil before applying a generous layer of your favorite barbecue sauce.

Once you’ve evenly coated the ribs with barbecue sauce, return them to the oven uncovered. Bake the ribs for another 20 to 25 minutes, allowing the sauce to caramelize and deepen in flavor.

For an extra caramelized finish, you can broil the ribs for 5 to 10 minutes, but watch closely to prevent burning. This final step helps the ribs develop a beautiful glaze while staying tender inside.

After baking, let the ribs rest a few minutes to lock in juices before moving on to slicing and serving.

Slice and Serve With Extra BBQ Sauce

After letting the ribs rest for a few minutes to lock in their juices, you’ll want to slice them carefully between the bones using a sharp knife for clean, even portions. This guarantees uniform pieces that are easy to serve and enjoy. Arrange the sliced ribs on a platter, making them visually appealing for your guests.

Next, drizzle or brush extra BBQ sauce over the ribs to enhance flavor and create a sticky, caramelized finish. For added enjoyment, offer more BBQ sauce on the side.

• Slice ribs between bones for uniform pieces
• Serve hot on a large platter
• Drizzle extra BBQ sauce for caramelized glaze
• Provide additional sauce for guests to customize

This final touch makes your ribs irresistible and perfect for sharing.

Frequently Asked Questions

What Is the Best Way to Cook St. Louis Ribs in the Oven?

The best way to cook St. Louis ribs in the oven is to start by removing the membrane and applying a flavorful dry rub. Wrap them tightly in foil to keep moisture in, then bake low and slow at 275°F for a few hours until tender.

Unwrap, baste with BBQ sauce, and broil briefly to caramelize the glaze. Use a meat thermometer to hit the perfect tenderness between 190°F and 205°F.

How Long Do You Cook St Louis Style Ribs For?

Like waiting for a great novel to unfold, you’ll need about 2.5 to 3.5 hours to cook St. Louis style ribs in the oven. This slow process lets the flavors develop fully and the meat become tender.

How Long Do I Cook Ribs in the Oven and at What Temperature?

You should cook ribs in the oven at 275°F (135°C) for about 2.5 to 3.5 hours, depending on their thickness. Wrapping them tightly in foil during cooking helps keep them moist and tender.

Near the end, brush on BBQ sauce and cook uncovered for 20-25 minutes to caramelize the glaze. Use a meat thermometer to check doneness; aim for an internal temperature between 190°F and 205°F for perfect tenderness.

Do I Cover Ribs When Baking in the Oven?

Yes, you should cover ribs when baking them in the oven. Wrapping them tightly in foil helps lock in moisture, making the meat tender and juicy.

After they’ve baked covered for a while, you can remove the foil during the last part of cooking to let the BBQ sauce caramelize and develop a nice crust.

This method guarantees your ribs stay flavorful and fall-off-the-bone delicious.

Conclusion

Now that you’ve mastered these simple steps, your kitchen will smell like a smoky barbecue haven even without a grill.

Just imagine the tender ribs, perfectly seasoned and falling off the bone, waiting for you to take that first delicious bite.

Cooking St. Louis ribs in the oven isn’t just easy—it’s a flavor journey you’re about to commence, turning ordinary days into unforgettable feasts.

Ready to savor every moment of cooking St. Louis ribs in the oven?

With these easy oven-baked St. Louis ribs, you’re all set to enjoy mouthwatering barbecue flavors anytime you want.