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Ribs with salad on a plate.

Oven-Baked St. Louis Ribs (with Dry Rub)

Kaylie
These mouthwatering, oven-baked St. Louis ribs are fall-off-the bone tender with a flavorful homemade dry rub seasoning. Oven roasting is a great way to make ribs without a grill or smoker. These finger-licking ribs are perfect for your next potluck or crowd gathering!
5 from 136 votes
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Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 30 minutes
Course dinner, lunch
Cuisine American
Servings 4 people
Calories 789 kcal

Equipment

Ingredients
  

Ribs

  • 3 pounds St. Louis pork ribs 1 rack

Dry rub for ribs

  • ¼ cup brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 tablespoon kosher salt
  • ½ teaspoon cayenne pepper
  • 2 teaspoon ground pepper
  • ½ cup barbecue sauce of your choice

Instructions
 

  • Heat oven to 300 degrees Fahrenheit.
  • If the ribs have a thin membrane on the back of the rack, remove it. See link below on how to remove it.
  • Combine all ingredients to make the dry rub for the ribs.
  • Line a baking sheet with a couple sheets of foil. Place the rack of ribs on the foil sheets.
  • Season both sides of the ribs generously with the dry rub. Turn the ribs meat side up on the foil.
  • Fold the foil over, making sure to seal it tightly at the top. This prevents any juices from leaking.
  • Place the baking sheet in the middle rack of the oven. Bake for 3 hours.
  • Remove the ribs from the oven, use tongs to open the foil and discard the foil. Place the ribs on a clean sheet of foil and roasting pan.
  • Optional: Brush ribs with your choice of barbecue sauce.
  • Broil for 5 to 8 minutes, until ribs get a char.
  • Cut ribs and serve with additional barbecue sauce as needed.

Notes

  • Sometimes the rack of St. Louis ribs has a membrane on the bone side that needs to be removed in order for the seasoning to absorb better. 
  • Covering the ribs with foil will help keep the ribs moist and makes for easy cleanup!
  • These oven baked ribs are versatile, eat them right out of the oven with just the dry rub or add barbecue sauce to them! 
  • You may also finish the ribs on the grill for an additional 2 to 3 minutes for a smoky flavor and charred edges.  
  • Keep a careful watch while broiling or grilling the ribs with barbecue sauce. The high heat can easily burn the sauce.
  • If you prefer a more spice, add more cayenne pepper and some chili pepper to the rub.  

Nutrition

Serving: 4peopleCalories: 789kcalCarbohydrates: 31gProtein: 38gFat: 56gSaturated Fat: 18gPolyunsaturated Fat: 10gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 191mgSodium: 1730mgPotassium: 758mgFiber: 1gSugar: 26gVitamin A: 1047IUVitamin C: 1mgCalcium: 70mgIron: 3mg
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