St Louis Ribs in the Oven

These St Louis Ribs in the Oven turn 1 rack into fall-off-the-bone glazed ribs with a sticky BBQ honey finish in under two hours flat.

Course Main Course

Cuisine American

Keyword St Louis Ribs in the Oven

Prep Time 20

Cook Time 1

Servings servings

Calories 244kcal

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.
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 honey
1/2 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.

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!