This simple oven baked bbq St Louis style pork spare ribs recipe is easy to cook, delicious, and baked in the oven low and slow at 250F for ~ 4 hours.

St. Louis Ribs Baked In BBQ sauce on a wood plate with an orange napkin.

If you know that your oven runs cooler than normal then raise the baking temperature of the St Louis style ribs to 275F. Conversely, if your oven runs hot, drop the baking temperature of the ribs to 225F.

You are watching: How To Bake St Louis Ribs

Ribs are a tough cut of meat and needs to be cooked for a long time (low and slow)in the oven (or grill) to make them tender. There is no way to cook ribs fast. The good news is that ribs are super duper easy to make and cook in the oven.

Because the ribs take so long to bake / cook in the oven they should be covered tightly with aluminum foil so they don’t dry out.

St. Louis style ribs are meatier and tender but not falling off the bone like baby back ribs – you get to use your teeth a bit more to bite into the tenderness.

How To Remove The Membrane From Ribs

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Pull any fat off the spare ribs that easily comes off with your fingers (if you can’t pull it off then it supposed to be there!). Peel off any tough membrane – this is different than the fat, it’s also called silver skin and is inedible.

The membrane is located on the bony side of the ribs. Sometimes the butcher has already down this part for us.

The easiest way to pull the membrane off is to grab a couple paper towels or an old (but clean!) dish rag. Grab a loose section or cut through the rib silver skin (also known as the membrane) and grab an edge and give it a slow and steady yank.

Don’t understand what the membrane is or having trouble pulling the membrane off the bony side of the spare ribs or don’t know what I’m talking about? Watch the video above or skip taking it off all together. You’ve probably ate around it plenty of times or pulled it off after it was cooked.

If you want to watch a video of a successful and unsuccessful membrane “pull”, check out my baby back rib video of how to get it off or when to leave it on.

Whole rack of ribs upside down cooked with bones stickiing out on a baking sheet and elevated rack with aluminum foil underneath.
Whole cooked rack of ribs getting ready to be flipped and slathered in bbq sauce and put back in the oven.

What’s the difference between St Louis Ribs and Baby Back Ribs?

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St. Louis pork ribs are below baby back ribs, near the pork belly. They are the “inside ribs”. The bones are bigger and flatter than smaller baby back ribs which are located near the top of the ribs by the loin / spine / back. I like to call the baby back ribs “the outside ribs”.

St Louis ribs also have a little more fat and flavor than baby backs. Baby back ribs are a little more tender, leaner, and therefore cost more cash. Lastly, St. Louis ribs take a little bit longer to cook than baby back ribs. But to be clear, they both need a long time to cook / bake / gril.

3 pieces of bbq ribs of about 2 ribs each with bbq sauce baked on top on a dark green cutting board with napkins.

FAQS about Easy Oven Baked St Louis Ribs

3 pieces of bbq ribs of about 2 ribs each with bbq sauce baked on top on a dark green cutting board with napkins.

Check out my baby back rib recipe if you are looking for rib meat that will melt off the bone and how to cook ribs in the oven. This dry rub baby back ribs recipe is also amazing. Look no further for a super simple bbq beef short rib recipe.

Don’t want to mess with the oven? Throw the ribs (you’ll have to cut the rack in half or thirds) and sauce in a crock-pot and set on low for 8 hours.


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