These oven-baked St. Louis style pork ribs are some of the best barbecue ribs you’ll ever taste. Cooked low and slow, they have a delicious, crisp crust, a juicy, tender center, and sweet, spicy, tangy barbecue flavor in every bite. With no grill and no smoker required, they’re easy enough for beginners and deliver competition-worthy results every time. I like to prepare several racks for game days and summer cookouts and never have any leftovers!
What Are St. Louis Style Ribs?
St. Louis ribs differ from baby back ribs in cut, texture, and taste. St. Louis ribs are a trimmed version of spare ribs, which come from the lower portion of the ribcage, near the pig’s belly. Meanwhile, baby back ribs are cut from the upper portion of the ribcage near the loin. As a result, St. Louis ribs have much more fat, which breaks down as the meat cooks, creating an incredibly juicy texture.
Because they’re cut from the wider section of the ribs, St. Louis ribs are larger and meatier than baby back ribs, which are shorter with a curved shape. As a result of these differences, St. Louis style ribs are typically easier to prepare and are ideal for low and slow cooking methods that break down connective tissue, resulting in tender ribs that practically melt in your mouth with each bite.
Ingredients and Notes
See the recipe card below for the complete ingredient list and instructions.
- Ribs – I use two racks of St. Louis pork ribs, roughly two and a half to three pounds (one point one to one point three kilograms) in weight.
- Yellow Mustard – Similar to its use in beef Wellington recipes, mustard acts as a binder, helping the seasonings cling to the meat. You won’t taste it in the finished dish, but you can omit it if you really aren’t a mustard fan.
- Dry Rub – I use a combination of kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, chili powder, and cayenne to create a nice crust and give the ribs a sweet, savory, smoky flavor with just a hint of spice.
- Apple Juice – This helps create steam, tenderizing the meat and infusing it with a sweet taste.
- Butter – Melted butter enriches the ribs as they cook, creating an incredibly juicy texture and richer flavor.
- Brown Sugar – I use either light or dark brown sugar to enhance the caramelization process and add a subtle sweetness that balances the spices in the seasoning rub and sauce.
- Apple Cider Vinegar – The acidity tenderizes the pork and cuts through some of the richness, adding a subtle tangy taste.
- BBQ Sauce – You can use any store-bought barbecue sauce you like best. However, I prefer to make my own, combining ketchup, chicken stock, brown sugar, molasses, apple cider vinegar, Worcestershire sauce, mustard, and spices for a sweet, smoky, tangy glaze that perfectly complements the ribs.
How to Cook St. Louis Style Ribs
1. Prepare and Bake the Ribs
2. Make the BBQ Sauce
3. Finish and Serve
Nick’s Tips for Success
- Season generously. Ribs can handle a lot of flavor, so make sure the dry rub evenly coats every surface.
- Let the rub sit. Allowing the ribs to rest for at least 30 minutes (or overnight in the refrigerator) gives the seasonings time to penetrate the meat.
- Cook low and slow. Resist the urge to increase the oven temperature. Low heat is the key to tender, juicy ribs.
- Seal the foil tightly. During the wrap phase, make sure the foil is completely sealed to trap steam and lock in moisture. If there are gaps in the foil, steam will escape, and the ribs are likely to become tough and dry.
- Save the drippings. Adding the rib drippings to the BBQ sauce creates deeper flavor and gives the sauce a rich, authentic barbecue taste that takes the ribs from good to great.
- Don’t overcook. Contrary to popular belief, fall-off-the-bone ribs are actually overcooked. For the best results, bake just until the ribs are tender with a slight bite and the meat is easy to remove from the bones. You’ll know they’re done when the thickest part of your ribs reaches an internal temperature of 200°F to 203°F (93°C to 95°C) when measured with a meat thermometer. Adjust the cook time as needed, depending on your oven and the size of your ribs.
- Cut clean portions. To serve, flip the rack bone-side up and use a sharp knife to slice between each bone to separate the individual ribs.
St. Louis Style Pork Ribs Recipe
These oven-baked St. Louis-style pork ribs prove you don't need any special equipment to make incredible barbecue at home. Cooked low and slow with a flavorful dry rub and finished with a sticky homemade BBQ sauce, they're tender, juicy, and packed with sweet, smoky flavor. Whether you're feeding a crowd for game day or hosting a backyard cookout, this is the recipe I turn to when I want crowd-pleasing ribs every time.
Equipment
- 1 Large Baking Sheet
- 1 Wire Rack
- 1 Sharp Fillet Knife
- 1 Small Mixing Bowl
- 1 Medium Saucepan
- 1 Whisk
- 1 Basting Brush
- 1 Instant-Read Thermometer
Ingredients
For the Ribs
- 2 rack St. Louis-cut pork ribs, about 2.5-3 pound or 1.1-1.3 kilogram each
- ¼ cup (59 milliliter) yellow mustard
For the Dry Rub
- 2 tablespoon (36 gram) kosher salt
- 1 tablespoon (12 gram) brown sugar
- 1 tablespoon (7 gram) smoked paprika
- 1 tablespoon (9 gram) garlic powder
- 1 tablespoon (8 gram) onion powder
- 2 teaspoon (5 gram) black pepper
- 1 teaspoon (2 gram) chili powder
- ½ teaspoon (1 gram) cayenne, optional
For the Wrap Phase
- ½ cup (120 milliliter) apple juice, or cider
- 4 tablespoon (57 gram) melted butter
- 2 tablespoon (24 gram) brown sugar
- 1 teaspoon (5 milliliter) apple cider vinegar
For the BBQ Sauce
- 1 cup (236 milliliter) ketchup
- 1 cup (236 milliliter) chicken stock
- 1/4 cup (50-55 gram) brown sugar
- 2 tablespoon (42 gram) molasses
- 2 tablespoon (30 milliliter) apple cider vinegar
- 1 tablespoon (15 milliliter) Worcestershire sauce
- 1½ teaspoon (7 milliliter) yellow mustard
- 1/2 teaspoon (1 gram) smoked paprika
- 1/2 teaspoon (1½ gram) garlic powder
- 1/2 teaspoon (1½ gram) onion powder
- 1/4 teaspoon (½ gram) black pepper
- 1/4 teaspoon (1½ gram) kosher salt
- 1/4 teaspoon (½ gram) chili powder
- ⅛-¼ teaspoon (¼-½ gram) cayenne, to taste
- 1 bay leaf
Instructions
For the Ribs:
- Flip the ribs bone-side up. Using a sharp fillet knife, loosen and remove the membrane from the back of the ribs. Use a paper towel to grip the membrane and pull it away cleanly.2 rack St. Louis-cut pork ribs
- In a small bowl, combine all of the dry rub ingredients and stir to mix evenly.2 tablespoon kosher salt, 1 tablespoon brown sugar, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoon black pepper, 1 teaspoon chili powder, ½ teaspoon cayenne
- Pat the ribs dry and brush each side with mustard, about one tablespoon per side.¼ cup yellow mustard
- Apply the rub evenly to all sides of the ribs, pressing lightly to adhere the dry rub to the mustard.
- Let the ribs sit at room temperature for 30-45 minutes, or refrigerate overnight uncovered.
Bake the Ribs
- Preheat the oven to 275°F (135°C).
- Place the ribs meat-side up on a wire rack set over a large sheet tray.
- Bake for two and a half to three hours, or until the ribs are tender but not falling apart. The meat should have pulled back from the bones by about ½ inch (one centimeter).
- Remove the ribs from the oven and place each rack on a large sheet of aluminum foil.
- Divide the apple juice, melted butter, brown sugar, and apple cider vinegar between the racks.½ cup apple juice, 4 tablespoon melted butter, 2 tablespoon brown sugar, 1 teaspoon apple cider vinegar
- Wrap the foil tightly around the ribs to seal in the steam.
- Return to the oven and cook for another one to one and a half hours.
For the BBQ sauce:
- While the ribs cook, combine all BBQ sauce ingredients in a medium saucepan.1 cup ketchup, 1 cup chicken stock, 1/4 cup brown sugar, 2 tablespoon molasses, 2 tablespoon apple cider vinegar, 1 tablespoon Worcestershire sauce, 1½ teaspoon yellow mustard, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon kosher salt, 1/4 teaspoon chili powder, ⅛-¼ teaspoon cayenne, 1 bay leaf
- Cook over medium heat for 20-30 minutes, stirring occasionally, until thickened.
- Carefully unwrap the cooked ribs and transfer them back to the baking sheet bone-side up.
- Measure ½ cup (120 milliliter) of the rib drippings and stir them into the BBQ sauce.
- Simmer the sauce over low heat for 10 minutes.
Finish and serve:
- Brush the ribs with BBQ sauce on all sides. Finishing with the meat side up.
- Increase the oven temperature to 425°F (218°C).
- Cook ribs for 10-15 minutes, until the sauce is glossy, sticky and lightly caramelized.
- Let ribs rest 10 minutes before slicing between the bones and serving.
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
– Refrigerator: Transfer cooled ribs to an airtight container, and store them in the refrigerator for up to four days.
– Freezer: Freeze cooled ribs for up to three months. Wrap individual portions or whole racks tightly in plastic wrap and aluminum foil, then place them in a freezer-safe container or zip-top bag.
– Reheating: Reheat ribs covered with foil in a 300°F (150°C) oven for 20-30 minutes if thawed or 45-60 minutes from frozen, until heated through. For the best texture, brush with a little extra barbecue sauce before reheating. Avoid microwaving when possible, as it can dry out the meat and soften the bark.
- For the best flavor, season the ribs and refrigerate them uncovered overnight before cooking.
- St. Louis-style ribs are done when they are tender with a slight bite and reach an internal temperature of 200-203°F (93-95°C).
– Refrigerator: Transfer cooled ribs to an airtight container, and store them in the refrigerator for up to four days.
– Freezer: Freeze cooled ribs for up to three months. Wrap individual portions or whole racks tightly in plastic wrap and aluminum foil, then place them in a freezer-safe container or zip-top bag.
– Reheating: Reheat ribs covered with foil in a 300°F (150°C) oven for 20-30 minutes if thawed or 45-60 minutes from frozen, until heated through. For the best texture, brush with a little extra barbecue sauce before reheating. Avoid microwaving when possible, as it can dry out the meat and soften the bark.
Nutrition
Serving: 1serving, Calories: 846kcal, Carbohydrates: 40g, Protein: 33g, Fat: 63g, Saturated Fat: 29g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 29g, Trans Fat: 4g, Cholesterol: 163mg, Sodium: 3148mg, Potassium: 814mg, Fiber: 2g, Sugar: 31g, Vitamin A: 1355IU, Vitamin C: 2mg, Calcium: 80mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!FAQs
What sides should I serve with St. Louis style pork ribs?
These ribs pair well with classic barbecue sides like coleslaw, baked beans, mac and cheese, potato salad, cornbread, grilled corn, or a simple green salad.
Can I make St. Louis style ribs on the grill?
Yes. Prepare the ribs as directed, and cook them over indirect heat at about 275°F to 300°F (135°C to 150°C). Then, finish them over direct heat for a few minutes to create a caramelized crust.
Can I skip removing the silverskin membrane?
I don’t recommend it. The membrane becomes tough as it cooks, tasting like a thin layer of plastic on the ribs. It can also prevent the seasoning from penetrating the ribs, negatively impacting their flavor.
Was great.
These are my new favorite ribs!