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St. Louis Style Spare Ribs are covered in a simple, dry rub and cooked slowly in the oven for delicious, fall off the bone, ribs!
St. Louis style ribs come from a trimmed section of pork spare ribs. Whether you have St. Louis ribs or spare ribs, they can be cooked the same way. This recipe will show you how to prepare and cook them so that they are moist, tender, and very flavorful!
Making fall off the bone ribs in the oven is really easy to do. You need a low temperature and several hours. This recipe shows you how to make juicy ribs that literally fall off the bone.
Pork ribs aren't just for summer barbecues. These ribs are made in the oven which makes them an easy meal year-round.
Check out my favorite Sweet and Tangy Barbecue Sauce recipe. It is super easy to throw together and it is so good! If you aren't up for making the sauce homemade then my favorite BBQ sauce from the store is Sweet Baby Ray's Original.
There are many types of ribs, we often make these BBQ Baby Back Ribs too! Don't forget to try this Award Winning Dry Rub!
Why You'll Love This Recipe
- These are the best ribs! They ALWAYS come out juicy and tender! The rib bones can be pulled right off the meat!
- The simple spice rub and barbecue sauce give them a rich flavor.
- This spare ribs recipe takes several hours in the oven, but the prep is super easy!
Recipe Ingredients
You'll need the following ingredients to make BBQ Spare Ribs.
Spare Ribs or St. Louis-Style Ribs are the same set of ribs, just cut differently by the butcher. Both will work in this recipe.
Brown Sugar is the basis for the rub recipe. It adds just a touch of sweetness to the finished ribs.
Garlic Powder and Onion Powder add flavor to the meat.
Salt enhances the taste of all the ingredients.
Black Pepper gives it a little spice, without it being spicy.
Smoked Paprika provides a lightly smoked flavor without having to use liquid smoke or a smoker.
Barbecue Sauce gives it the finishing flavor at the end of the recipe. So pick your sauce wisely!
How to Make St. Louis Style Spare Ribs Recipe in the Oven
Here are some quick visual instructions. The full recipe with ingredient measurements is in the recipe card below!
Preheat the oven and remove the tough membrane on the back of the ribs if your butcher hasn't already.
Pro Tip: Using a paper towel will help you to grip the slippery silverskin.
Combine the dry rub mixture in a small bowl and spread the homemade rub on top of the ribs as well as on the underside.
Place ribs in a single layer in a roasting pan. You may need to use a sharp knife to cut off a couple of ribs if they are too long. Just add them where they will fit in the pan.
Add enough water so that about ¼ of an inch covers the bottom of the pan. This will help the ribs stay juicy while cooking.
Cover the pan tightly with aluminum foil and bake for about 4 hours.
Check to make sure the ribs are tender by inserting a fork and pulling the meat away from the bone. It should pull apart very easily. The cooking time will vary, you will need to check for tenderness and put them back in the oven as necessary.
Transfer the cooked ribs to a cookie sheet and brush barbecue sauce onto every side. Put the ribs under the broiler or on a grill to caramelize the BBQ sauce.
Put the ribs back in the oven under the broiler or on the grill to quickly caramelize the BBQ sauce.
You will be able to easily pull the meat apart and away from the bone.
Recipe Tips & Tricks
- I wrote an in-depth article on How to Tell if Ribs are Done. It goes into detail about what to look for and how they should feel for perfect ribs every time!
- Make the rack of ribs the day before the party and heat them up right before it is time to serve them!
- Removing the membrane (silver skin) can be difficult. Try using a dull knife to lift up an edge and use a paper towel to grab hold of the membrane so it doesn't slip from your fingers.
Storage and Reheating
- Storage: Refrigerate ribs in an airtight container for up to 4 days.
- Reheating: Reheat ribs in the microwave or cover them in the oven to prevent them from drying out.
- Freezing: Wrap the cooked and cooled ribs tightly in plastic wrap and then add them to a freezer bag.
- Thawing: Thaw frozen ribs in the refrigerator or the in microwave on the defrost setting.
Additions and Substitutions
- Spicy: Add up to 1 teaspoon of cayenne pepper to the ribs to give them a spicy kick!
What to Serve with St Louis Spare Ribs
- German Potato Salad (recipe coming soon!)
- Balsamic Asparagus
- Patriotic Fruit Skewers (or fruit salad)
Frequently Asked Questions
How long does it take to BBQ spare ribs?
Ribs can be cooked on a grill, but you will need to maintain a low 250 degrees Fahrenheit for a few hours to allow the meat to become tender. You will also need to cover the ribs so they do not dry out during the process. Instead, try roasting the ribs, covered, in an oven at 250 degrees Fahrenheit for about 4 hours. Add ¼ inch of water to the bottom of the pan to ensure that they stay moist during the cooking process. When they are finished, carefully set them on the hot grill to caramelize the BBQ sauce.
How do you prepare pork ribs for BBQ?
First, rinse the ribs and dry them. Next, pull off the membrane on the back of the ribs if your butcher hasn't already done so. Then, add your dry rub to the ribs. Add them to a roasting pan with a little water on the bottom of the pan and cover them tightly with foil. Bake them at 250 degrees Fahrenheit until they are tender. Add the BBQ sauce and caramelize the sauce on the grill or under the broiler.
How do you pre cook pork ribs before grilling?
Pre-cooking ribs is a great way to ensure they are tender and juicy before finishing them on the grill. First, rinse the ribs and dry them. After that, pull off the membrane on the back of the ribs if your butcher hasn't done that. Next, add the dry rub to the ribs. Add them to a roasting pan with a little water on the bottom of the pan and cover them tightly with foil. Bake them at 250 degrees Fahrenheit for about 4 hours until they are tender. Add the BBQ sauce and caramelize the sauce on the grill.
📖 Recipe
St. Louis Style Pork Spare Ribs Recipe In Oven
St. Louis Style Spare Ribs are covered in a simple, dry rub and cooked slowly in the oven for delicious, fall off the bone, ribs!
4.96 from 49 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 4 hours hours
Servings: 1 rack of ribs
Author: Jen Talley
Cost: $20
Equipment
Ingredients
- 1 rack spare ribs (or St. Louis style ribs)
- ⅓ cup brown sugar
- 2 teaspoons garlic powder (not garlic salt)
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1½ cup water (approximate)
- ½ cup barbecue sauce
Instructions
Preheat the oven to 250°F.
Make the rub by mixing the brown sugar, garlic powder, onion powder, salt, black pepper and smoked paprika in a bowl.
Rinse and dry the ribs with paper towels. Remove the membrane from the underside of the ribs if it hasn't already been removed by the butcher.
Season the top and bottom of the ribs with the rub mixture.
Add the ribs to a roasting pan, meat side up. If it doesn't fit you can use a sharp knife or kitchen shears to trim off the last few ribs. Then fit them into the pan where there is room.
Add the water until there is about a ¼ of water coating the bottom of the pan. This will help the ribs to stay moist while they cook.
Tightly cover the pan with foil and roast for 4 hours.
Carefully remove the ribs and open a corner of the foil (watch out for the steam). Use a fork to check if the ribs are tender. You should be able to insert the fork and twist and the meat will easily break away from the ribs. If it doesn't pull apart easily, carefully put the foil back on the pan and return it to the oven. Check every 30-45 minutes until they are fork-tender.
Brush on the BBQ sauce and caramelize the sauce under the broiler in the oven or on the grill (see further instructions).
Under Broiler: Move one of the oven racks about 6 inches below the heating element in your oven. Turn the broiler on your oven on low (if you have the option). Put the ribs on tin foil on an aluminum pan. Brush them with BBQ sauce. Put them in the oven and watch very carefully. The sauce will heat very quickly. It may only take 1-2 minutes. Sometimes even faster.
On Grill: Heat the grill on high. As soon as the grill has gotten hot carefully use tongs to set the ribs on the hot grill. Watch them carefully. It should only take 1-2 minutes to heat the sauce.
You can add more than one layer of bbq sauce if desired. Remove from the broiler/grill and use a large knife to cut the ribs into sections.
Notes
Tips:
- Removing the membrane (silver skin) can be difficult. Try using a dull knife to lift up an edge and use a paper towel to grab hold of the membrane so it doesn't slip from your fingers.
Storage:
- Storage: Refrigerate ribs in an airtight container for up to 4 days.
- Reheating: Reheat ribs in the microwave or covered them in the oven to prevent them from drying out.
- Freezing: Wrap the cooked and cooled ribs tightly in plastic wrap and then add them to a freezer bag.
- Thawing: Thaw frozen ribs in the refrigerator or the microwave.
More From Thyme for the Table
Watch on YouTube at Youtube.com/thymeforthetable! Follow on Instagram at @thymeforthetable or on Facebook at facebook.com/thymeforthetable! See you there!
- Sweet and Tangy BBQ Sauce Recipe
- American Buffalo Chicken Wings Recipe
- Easy Homemade Fried Funnel Cake Recipe
- Stovetop Asparagus With Balsamic Vinegar Glaze
Food Safety
- Cook Pork to a minimum temperature of 145 °F (62.8 °C) and allow to rest for at least 3 minutes
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
More The Best Pork Recipes
- How to Tell if Ribs are Done
- Old Fashioned Thanksgiving Dressing Recipe
- Award Winning Dry Rub For Ribs
- BBQ Pork Loin Back Ribs Recipe
Reader Interactions
Comments
Biana says
These ribs look amazing! Fall of the bone, and so juicy.Reply
Jen Talley says
Definitely give them a try!
Reply
Liza says
LOVE these tender spare ribs! The homemade rub is fantastic, and the flavor of the finished ribs is amazing. Thank you for all the detailed directions and photos. Another winner from Thyme for the Table!Reply
Jen Talley says
Thanks Liza!
Reply
Sara says
These had so much flavor and the meat feel right off the bone... even my kids loved these! Thanks for the great recipe and tutorial!Reply
Jen Talley says
You're welcome Sara! My kids love them too!
Reply
Rachna says
Love your great instructions and tips. I am sure these taste amazing!Reply
Dannii says
These ribs were perfect. So tender and they literally melted in my mouth.Reply
Pab says
Bones definitely come off on their own. They taste delicious. Tender & juicy. Maybe a little less water but they came out super yummy. Your detailed instructions are great and made super easy to follow, would definitely recommend!!!
Reply
Jen Talley says
Thanks Pab! I'm so glad the meat fell right off the bone! The ribs do release quite a bit of liquid, but I just want to make sure there is some water starting in the pan to help keep them moist. I am so glad that they turned out amazing for you!!
Reply
4.96 from 49 votes (44 ratings without comment)
