I realized I have recipes for cooking ribs in a slow cooker and air fryer ribs on this site. Since everyone doesn’t have those appliances, I’m sharing an easy oven-baked St. Louis style ribs recipe today.
“Low(ish) and Slow(ish)”
I cook the ribs “low(ish) and slow(ish)”. I simply cook the seasoned ribs at 350 degrees Fahrenheit for 2 hours covered with aluminum foil. Then, I drain the extra drippings from the dish and cook the ribs uncovered for an additional 15 minutes.
The Cut Makes the Difference
There are many different ways to cook ribs. The biggest impact on how the ribs turn out really is the cut of meat. I made the “mistake” of ordering Niman Ranch Pork Spareribs, St. Louis Style, from Amazon Fresh during the early months of the pandemic.
Now, “my guys” turn their noses up at local store ribs. It’s a shame because those Niman ribs increased their price to almost $30 a package! They are delicious though and thankfully, the price has gone down significantly post-COVID.
If you have a good cut of meat and keep the heat consistent, it’s hard to mess up these easy oven-baked ribs.
Oven Baked St. Louis Style Ribs
Oven Baked St. Louis Style Ribs
Ingredients
- Rack of bone-in St. Louis style pork ribs
- Your preferred rib seasonings
Instructions
- Preheat the oven to 350°F.
- Sprinkle both sides of the ribs with your preferred seasonings. Massage the seasonings into the ribs.
- Slice the ribs. Some people cut them into slabs of 3 ribs. I like to divide them into individual rib slices though.
- Place the ribs in a large 9 baking dish and cover the dish with aluminum foil.
5. Let the ribs cook for 2 hours. (Uncover and turn the ribs over at the 1-hour mark. Recover with the aluminum foil.)
6. Uncover the ribs and drain the excess liquid from the dish. Place the uncovered ribs back in the oven for an additional 15 minutes.
Recipe Notes
- You can use different bone-in pork ribs for this recipe. I alternate between baby back ribs and St. Louis style spareribs.
- For my seasonings, I use a pork dry rub mixture when I have the time. When I don’t have as much time, I’ll simply use Lawry’s seasoned salt and black pepper.
- The ribs are fine (and healthier) without a sauce. You can also cover the ribs with bbq sauce when you cook them uncovered for the last 15 minutes also. When I do so, I make a homemade barbecue sauce or use Sweet Baby Ray’s Barbecue Sauce.
- Ribs go great with many sides. Some of my family’s favorite sides for ribs are potato salad, asparagus, mashed potatoes and broccoli.
One Last Thing
For the best ribs, be sure to remove the membrane from the back of the ribs. If you don’t know how to do that, below is a helpful visual:
If you enjoyed this post, please share it.
