Oven Barbecued St Louis Style Ribs
Sink your teeth into these irresistibly tender Oven Barbecued St. Louis Style Ribs, a foolproof way to achieve smoky, fall-off-the-bone perfection right in your kitchen. Coated with a flavorful homemade dry rub featuring sweet brown sugar, smoky paprika, and a hint of cayenne heat, these ribs are slow-cooked to ensure maximum tenderness. A tangy brush of apple cider vinegar enhances their depth, while a glossy layer of caramelized barbecue sauce under the broiler brings that signature sticky-sweet finish. Perfect for year-round BBQ cravings, this easy recipe transforms just a few pantry staples into a crowd-pleasing masterpiece that’s sure to be the star of your next dinner. Serve alongside classic sides like coleslaw or cornbread for a complete backyard barbecue experience—no grill required!
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Recipe Information
Ingredients
- 3 pounds St. Louis style pork ribs
- 2 tablespoons Brown sugar
- 1 tablespoon Paprika
- 1 tablespoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 0.75 cups Barbecue sauce
Instructions
Preheat your oven to 300°F (150°C). Line a large baking sheet with aluminum foil for easy cleanup.
Rinse the ribs under cold water and pat them dry with paper towels. Remove the membrane from the back of the ribs by slipping a butter knife under it and pulling it off using a paper towel for grip.
In a small bowl, combine the brown sugar, paprika, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create the dry rub.
Rub the olive oil over both sides of the ribs to help the dry rub adhere. Generously coat the ribs with the dry rub, pressing it in with your hands.
Place the ribs meat-side up on the prepared baking sheet. Cover tightly with aluminum foil to create a sealed packet.
Bake the ribs in the preheated oven for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bones with a fork.
Carefully remove the ribs from the oven and drain any excess liquid from the baking sheet. Brush the ribs with apple cider vinegar to enhance their tanginess.
Turn on your broiler. Generously brush the ribs with barbecue sauce on both sides and place them meat-side up under the broiler. Broil for 5-7 minutes, or until the sauce is caramelized and sticky. Keep a close watch to prevent burning.
Remove the ribs from the oven and let them rest for 5-10 minutes. Slice into portions, serve, and enjoy!
Nutrition Facts
Calories |
4826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 371.6 g | 476% | |
| Saturated Fat | 127.3 g | 636% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 5503 mg | 239% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 86.9 g | ||
| Protein | 276.9 g | 554% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4332 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
