This guide will teach you how to cook St. Louis style ribs in the oven to make your holidays or summer days more fun.
This is a very easy recipe that you can cook inside the house.
Derived from the name of a baseball team, St. Louis style ribs are a choice for special entry for competitions.
So it is a comfort knowing that you can cook the special recipe at home.
These cuts of meat usually have the rib tips trimmed off to have that iconic rectangular shape.
If you want to buy some high-quality meat then do check out the Snake River Farms. It is the best place to get good quality meat and you are going to enjoy it.
They are cooked similarly to how you would cook ribs, but the cuts are more unique.
You can also add your favorite seasonings or sauces to this recipe.
Ribs are perfect for almost any meal as they can become soft and juicy when they are cooked properly in the oven.
There are many different options to choose from as you can also cook this recipe on the grill.
However, cooking it in the oven is easier as you do not risk burning the outer parts of the ribs.
So if you want to learn how to cook this amazing recipe, all you need to do is follow the guide below and make sure to read up to the end to get special tips on making it perfect.
How to cook St. Louis Style Ribs In The Oven
What You Will Need
- 4-pound St. Louis Ribs
- 1 cup of barbecue sauce (homemade or store-bought)
- 1 tablespoon of salt
- 2 teaspoons of paprika
- 2 teaspoons of ground black pepper
- 2 teaspoons of dried oregano
- 1 tablespoon of garlic powder
- 1 tablespoon of brown sugar
- 1/2 teaspoon of cayenne pepper
Step 1: Prepare And Clean The Ribs
If you have bought frozen or packaged St. Louis-style ribs, remove them from the packaging and then let them defrost.
Leave them in the sink with water dripping slowly over them.
Fresh ribs would usually have fats on top of them, which you need to trim.
Get a sharp and flexible knife and then trim off some of the fats, leaving around 1/4 of an inch to keep the ribs juicy.
For both packaged and fresh ribs, you will need to remove the thin membrane under them.
This is called the silver skin, and you need to remove it to get all the flavors into the meat.
Use a paper towel to grab and pull the silver skin off as you slice through it with a knife.
After that, wash the ribs with cold water and then pat them dry with paper towels.
Step 2: Season The Ribs
In a medium-sized bowl, mix the salt, paprika, garlic powder, pepper, cayenne pepper, dried oregano, and brown sugar.
Mix them well together until all the ingredients are combined.
Place the ribs on a baking pan and then rub the ribs with the mixture.
Use your hands to get the rub all over the ribs and massage it a little bit to get the flavors into the meat.
Cover the seasoned ribs with aluminum foil or something that can prevent insects and other contaminants from entering the meat.
Leave them to absorb the rub for at least 15 minutes.
Step 3: Preheat The Oven
While you are waiting for the ribs to absorb the rub, prepare the other things you need.
Preheat the oven to 350 degrees Fahrenheit and then close the oven door as it preheats.
Place the oven rack in the middle and then wrap the ribs with aluminum foil.
Prepare your baking sheet and barbecue sauce by putting it in a bowl with a brush for later.
Step 4: Bake The Ribs
After wrapping the ribs in aluminum foil, place them on a baking sheet and then slide them on the oven rack.
Let them cook for two hours until they become tender but not too dry.
You can go for an hour and a half if you think that the ribs might overcook for two hours.
After they have become a little tender, take them out of the oven and remove the aluminum foil.
Baste them with the barbecue sauce by brushing them with a thin layer of the sauce.
Place them back in the oven and allow them to cook for another 20-30 minutes.
Use a meat probe to measure the internal temperature of the ribs and do not remove them from the oven until they reach 190 degrees Fahrenheit.
Let them rest for 5 minutes before slicing and serving!
What Temperature Should St. Louis Style Ribs Cook at?
The standard internal temperature for cooking ribs is somewhere between 185 degrees to 190 degrees Fahrenheit.
So to attain that, you will need to invest in a good meat probe.
This temperature assures you that the ribs are tender and pretty soft and ensure that the contaminants, bacteria, and other harmful things in the meat cook-off.
The surface of the ribs should also crack and bend a little when you lift them with a tong.
This means that the ribs are soft and are cooked and are not overcooked.
You can easily pull off the meat, but it should not fall off the bone.
The ribs might overcook and when it does, you will have a mushy and stringy texture.
Do St. Louis Ribs Take Longer To Cook Than Baby Back Ribs?
Making sure that the ribs cook perfectly depends on many factors.
First, the temperature should be around 300-350 degrees Fahrenheit to cook them lightly without searing them.
St. Louis ribs are much larger and thicker than baby back ribs which means that they take longer to cook.
They need to cook longer so that the ribs become tender and soft.
Baby back ribs are best when cooked at the same temperature between 1 and 1/2 hours and 2 hours.
Since they are thicker, need to be cooked for at least 2 hours up to 3 hours.
How Long Does It Take To Cook Ribs At 275?
The guide above tells you to cook the St. Louis ribs at 350 degrees Fahrenheit, making the process a little easier and faster.
However, you can still cook the ribs at a lower temperature.
At 275 degrees Fahrenheit, the ribs will be safe from burning and will cook gently to get all the flavors in the meat.
It usually takes around 3 to 4 hours to cook the ribs at this temperature.
The secret is to make sure that the internal temperature of the ribs reaches the recommended temperature.
The glaze or the barbecue sauce should have darkened a bit and caramelized.
What Temperature Do I Cook Ribs On?
Ribs, no matter the style, are generally cooked at 275 degrees Fahrenheit.
This can take 3 to 4 hours to cook the ribs properly until they become tender and juicy.
The guide above has a slightly higher temperature since the St. Louis ribs are thicker compared to baby back ribs and other types of ribs.
The timer is also faster to compensate for the higher temperature.
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