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Oven-Roasted St. Louis-Style Barbecue Ribs

Sink your teeth into these flavorful, fall-apart-on-your-fork St. Louis-Style Ribs, slowly roasted and basted with a smoky homemade barbecue sauce. No Instant Pot required, just your trusty oven and time to let the flavors truly meld together.
4
2 hr 30 min
TOTAL TIME
744
CALORIES
$6.66
PER SERVING
Oven-Roasted St. Louis-Style Barbecue Ribs
Ingredients
10 INGREDIENTS
6 SERVINGS
Brown Sugar
1 tbsp brown sugar
Pork Spareribs
3 1/4 lbs pork spareribs
Barbecue Sauce
3/4 cup barbecue sauce
Kosher Salt
2 tsp kosher salt
Black Pepper
1 tsp black pepper
Chili Powder
1 tsp chili powder
Garlic Powder
1 tsp garlic powder
Smoked Paprika
2 tsp smoked paprika
Ground Coriander
1 tsp ground coriander
Onion Powder
1 tsp onion powder
Directions
11 STEPS
10 min
PREP TIME
2 hr 20 min
COOK TIME
2 hr 30 min
TOTAL TIME
1
Preheat your oven to 275 degrees Fahrenheit.
2
Place the spareribs meat side down on a large baking sheet lined with aluminum foil.
3
In a medium glass bowl, combine the kosher salt, smoked paprika, onion powder, garlic powder, black pepper, chili powder, ground coriander, and brown sugar.
4
Rub the seasoning mix onto both sides of the spareribs pressing it down with your fingers to adhere well.
5
Pour half of the barbecue sauce over the ribs, making sure to coat both sides.
6
Cover the ribs with another piece of aluminum foil and seal the edges tightly.
7
Bake the ribs in the preheated oven for about 2.5-hour.
8
Remove the ribs from the oven and uncover them. Turn the oven to broil.
9
Brush the remaining barbecue sauce over the ribs.
10
Return the ribs to the oven, uncovered, and broil for around 5 minutes or until the sauce becomes sticky and slightly caramelized.
11
Remove the ribs from the oven and let them rest for a few minutes before serving.
Health Info
Macros
17g
CARBS
56g
FAT
37g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
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Frequently Asked Questions
How long should I marinate the ribs?
What kind of ribs should I use for my ribs dish?
Why are my ribs tough after cooking?
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What should be the internal temperature of ribs when they're done?
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