Description
These Baked St. Louis-Style Ribs are slow-cooked to tender perfection with a flavorful dry rub and finished with a rich, homemade barbecue sauce. The ribs are baked low and slow in the oven, then coated with a tangy, sweet sauce and caramelized for a deliciously sticky finish. Perfect for a cozy dinner or weekend gathering, this recipe yields tender, juicy ribs bursting with smoky and savory flavors.
Ingredients
Dry Rub
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 2 teaspoons brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
Ribs
- 5 pounds (1 rack) St. Louis-style spare ribs
Barbecue Sauce
- 1 ½ cups tomato puree
- ¼ cup distilled white vinegar
- 3 tablespoons corn syrup
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon molasses
- 1 tablespoon orange juice
- 1 teaspoon hot sauce
- 2 anchovies, chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cloves
Instructions
- Preheat Oven: Preheat your oven to 250°F to prepare for slow baking the ribs gently and evenly.
- Prepare Dry Rub: In a bowl, whisk together salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and chili powder until thoroughly combined.
- Season Ribs: Rub the spice mixture all over the top side of the St. Louis-style spare ribs, ensuring an even and generous coating.
- Wrap and Bake: Wrap the seasoned ribs tightly in aluminum foil and place them on a baking sheet. Bake in the preheated oven for 2 to 2 ½ hours to start breaking down the meat fibers.
- Make Barbecue Sauce: While ribs bake, combine tomato puree, distilled white vinegar, corn syrup, brown sugar, Worcestershire sauce, molasses, orange juice, hot sauce, chopped anchovies, garlic powder, onion powder, salt, black pepper, and ground cloves in a saucepan over medium heat.
- Simmer Sauce: Let the sauce simmer gently for 10 to 15 minutes, stirring occasionally until it thickens to a rich consistency. Remove from heat and set aside.
- Apply Sauce: Remove ribs from oven after baking time. Carefully peel back the foil on top and use a basting brush to generously coat the ribs with the prepared barbecue sauce.
- Second Bake: Re-cover the ribs tightly with foil and return to the oven. Bake for an additional 1 hour to allow the sauce to penetrate the meat and tenderize further.
- Caramelize Sauce: Unwrap the ribs from the foil completely, leaving the ribs exposed. Bake uncovered for 1 more hour to caramelize and thicken the barbecue sauce, creating a sticky, flavorful crust.
- Serve: Remove ribs from oven and serve hot with extra barbecue sauce on the side for dipping.
Notes
- Wrapping the ribs tightly in foil helps retain moisture and tenderize the meat during the long baking process.
- Low and slow baking at 250°F ensures tender ribs without drying out.
- The anchovies in the barbecue sauce add a subtle umami depth without a fishy taste.
- Caramelizing the sauce uncovered intensifies its flavor and adds a nice sticky glaze.
- For extra smoky flavor, finish the ribs on a grill for a few minutes before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Baking
- Cuisine: American