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If you’re craving tender, juicy ribs packed with flavor, then these St Louis Ribs are for you!
Oven-baked to perfection and brushed with a sweet BBQ glaze that’ll have your taste buds dancing.
St Louis ribs are my favorite at summer barbecues and backyard parties.
They’re a bit meatier and flatter than baby back ribs, which means they cook more evenly and soak up all those yummy spices in the dry rub.
Since these ribs come out great right from your oven, you don’t even need a grill!
Just season, bake, glaze, and enjoy. YUM!
I love this ribs recipe because it takes basic ingredients like brown sugar, black pepper, and garlic powder and turns them into something mouthwatering.
St. Louis-style BBQ is known for its sweet, sticky sauces and crispy bacon-like bark. You’ll definitely want to save this recipe card for later.
By the time these are done, you’ll feel like a BBQ pro. Let’s dive further into these St Louis Ribs!
Some of our other favorite RIB RECIPES we have on our site include: Slow Cooker Barbecue Ribs with Coke, St. Louis Ribs in Slow Cooker Recipe (Honey Chipotle), and Smoked Ribs.
WHY THIS RECIPE WORKS:
- The Perfect Cut of Meat
St. Louis-style spare ribs are meatier and flatter than other kinds of ribs, which helps them cook evenly and gives a tender bite every time. - A Flavor-Packed Dry Rub
The mix of brown sugar, garlic powder, paprika, and chili powder adds a sweet and smoky flavor that sinks into every bite. - Sticky-Sweet Glaze
The BBQ sauce and honey mixture makes a thick, sweet coating that caramelizes in the oven for delicious, flavorful ribs.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- St. Louis ribs
- Light brown sugar
- Sweet paprika
- Black pepper
- Kosher salt
- Ground cumin
- Garlic powder
- Onion powder
- Chili powder
- Dried mustard
- BBQ sauce
- Honey
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE ST LOUIS RIBS:
- FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- WHAT ARE ST. LOUIS RIBS?
- CAN I USE A DIFFERENT KIND OF RIB?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Best Oven St Louis Ribs Recipe
HOW TO MAKE ST LOUIS RIBS:
- Remove the membrane from the back of the ribs and cut the rack in half to fit into a baking tray. Place the ribs on a large sheet of aluminum foil and set aside.
- In a small bowl, mix together the brown sugar, paprika, black pepper, salt, cumin, garlic powder, onion powder, chili powder, and dried mustard. Use a fork to break up any clumps in the brown sugar.
- Evenly distribute the rub on the top and bottom of the ribs, rubbing it in to ensure the spices stick.
- Wrap well in the foil.
- On a small bowl mix barbecue sauce and honey
- Preheat your oven to 350°F, place the ribs in a baking tray or on a baking rack, and bake for 1 hour and 20 minutes.
- After the initial cooking time, brush the ribs with the BBQ sauce mixed with honey and bake for an additional 20 minutes
- Once the ribs are cooked and tender, remove them from the oven and let them rest for a few minutes before serving.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT ARE ST. LOUIS RIBS?
St. Louis ribs, also called St. Louis-style spare ribs, are a type of pork rib.
One of the best, in my opinion!
They’re trimmed into a neat, rectangular shape, with the rib tips removed.
They’re a bit meatier than baby backs and cook up juicy and full of savory flavors.
CAN I USE A DIFFERENT KIND OF RIB?
Yes! You can use baby back ribs or even short ribs.
Just know that cooking time might be different since other cuts can be smaller or thicker.
Baby backs will cook a little faster because they’re leaner.
ANY ADDITIONS?
Your rack of ribs can be adjusted as much as you want!
- A dash of liquid smoke for extra smoky flavor
- A sprinkle of red pepper flakes for heat
- Sliced green onions on top
- A drizzle of spicy mustard sauce
- Crushed garlic baked with the ribs
- Serve with a side of coleslaw
- Top with crispy fried onions
- Serve over mashed potatoes
- Add rib tips if you have them for extra meat
ANY SUBSTITUTIONS?
Bring on the flavor combos!
Here are some ideas to get you started.
- Use baby back ribs instead of St. Louis-style
- Try maple syrup instead of honey
- Use smoked paprika instead of sweet paprika
- Swap chili powder with cayenne for more heat
- Try garlic salt if you don’t have garlic powder
- Use store-bought barbecue sauce or make your favorite bbq sauce
HOW TO STORE:
ROOM TEMPERATURE: Ribs should not sit out longer than 2 hours after cooking.
If you’re serving them at a party, keep them warm or wrap in foil.
REFRIGERATOR: Store leftover ribs in an airtight container or wrapped in foil in the fridge for up to 3-4 days.
Reheat in the oven at 300°F until warm.
FREEZER: Wrap cooked ribs in foil or place in a freezer-safe bag.
They’ll last up to 3 months.
Let thaw in the fridge overnight before reheating.
DANA’S TIPS AND TRICKS:
- Remove the tough membrane from the back of the ribs with a paper towel—it helps the flavors soak in and makes for more tender ribs.
- Use a rimmed baking sheet or roasting pan to catch any drippings.
- Rub the seasoning in really well on both sides of the ribs to make sure it sticks.
- Let the ribs rest for a few minutes before slicing to keep the juices in.
- Cut between the bones for perfect individual ribs when serving.
- Double the sauce if you love your ribs extra sticky and sweet!
These St. Louis Ribs are a must-try if you love juicy, flavorful ribs with a sweet BBQ glaze.
The dry rub brings out the best savory flavors, and the honey BBQ sauce makes them super satisfying.
If you like this recipe, you might also like:
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
Best Oven St Louis Ribs Recipe
Ingredients
- 1 rack of st louis ribs approximately 3.31 lbs
- 3 tablespoons light brown sugar packed
- 2 tablespoons sweet paprika
- 1 tablespoon black pepper
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon dried mustard
- 1/2 cup BBQ sauce
- 3 tablespoons honey
Instructions
- Preheat your oven to 350°F, line a sheet tray with foil.
- Remove the membrane from the back of the ribs and cut the rack in half to fit into a baking tray.1 rack of st louis ribs
- Place the ribs on a large sheet of aluminum foil and set aside.
- In a small bowl, mix together the brown sugar, paprika, black pepper, salt, cumin, garlic powder, onion powder, chili powder, and dried mustard. Use a fork to break up any clumps in the brown sugar.3 tablespoons light brown sugar, 2 tablespoons sweet paprika, 1 tablespoon black pepper, 2 teaspoons kosher salt, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, 1/2 teaspoon dried mustard
- Evenly distribute the rub on the top and bottom of the ribs, rubbing it in to ensure the spices stick.
- Wrap well in the foil.
- In a small bowl mix barbecue sauce and honey1/2 cup BBQ sauce, 3 tablespoons honey
- Place the ribs in a baking tray or on a baking rack, and bake for 1 hour and 20 minutes.
- After the initial cooking time, brush the ribs with the BBQ sauce mixed with honey and bake for an additional 20 minutes uncovered.
- Once the ribs are cooked and tender, remove them from the oven and let them rest for a few minutes before serving.
Notes
- Remove the tough membrane from the back of the ribs with a paper towel—it helps the flavors soak in and makes for more tender ribs.
- Use a rimmed baking sheet or roasting pan to catch any drippings.
- Rub the seasoning in really well on both sides of the ribs to make sure it sticks.
- Let the ribs rest for a few minutes before slicing to keep the juices in.
- Cut between the bones for perfect individual ribs when serving.
- Double the sauce if you love your ribs extra sticky and sweet!
Nutrition
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I love St. Louis style Ribs and this recipe was fantastic for them.
You wrap them up before cooking, I will update the post, thank you!
Are you wrapping the ribs in foil before they go into the oven? Or is it like outdoor smoking where you don’t wrap the ribs till they’re halfway done?