BBQ Ribs - Oven Style

by Lucas Darway May 12, 2020 37 Comments

How to cook ribs in the oven. St. Louis style BBQ ribs done right!

How_to_cook_ribs_in_the_oven_

This tried and true oven baked ribs process is the easiest set it and forget it man recipe out there. Grab your favorite dry rub and BBQ sauce - we are going to focus on the cooking process in this post. This works just as well with Baby Back Ribs, but we have been on a St. Louis Style tear and won't be going back anytime soon. St. Louis Style has (in our opinion) a richer flavor, meatier sides, and more consistent proportions along the rack that helps appease hungry guests that might be inclined to fight over portions.

The Gist:

How to bake a rack of ribs in the oven. We are doing 3 hours at 250 degrees, hitting it with BBQ sauce, 2 more hours at 225, and then a quick broil to finish them off.

Save half an hour for prep and expect 4-5 hours of cook time depending on how hungry you get from the delicious smells.

St._Louis_Style_Ribs_BBQ

What we are cooking:

3 lbs of St. Louis Style Ribs (1 rack)

Yellow Mustard

1/2 cup dry rub

1/2 cup BBQ sauce

Prep

Preheat your oven to 250 degrees. Have two clean baking pans and heavy duty aluminum foil ready.

1. Removing the membrane

You're going to want to remove the membrane off of the bone side of the ribs. This step is more important for smoked ribs, but will still allow the flavor to penetrate both sides of the rib. It also will not break down no matter how long you cook the membrane, so let's make your ribs plain old easier to eat.

Removing_membrane_from_ribs

2. Meaty meat sections

We like doing thirds of racks, as it is a hearty but more manageable ~1lb. section (about 5 ribs per section) that is a little less gluttonous that a half rack. A third of a rack also fits very nicely in our baking pan.

Cutting_your_ribs_into_1lb_sections

3. Mustard Prep

Go ahead and liberally apply mustard to each section of rib. There won't be any mustard flavor after cooking, but it is an important part that helps the seasoning absorb into the ribs, and the vinegar base contributes to the slow cooked tenderization process. Pro tip: Use one hand for mustard application and handling the meat, and keep the other clean to handle the mustard bottle and sprinkle the dry rub.

Applying_mustard_to_ribs

4. Make it rain rub

We are going with a smokey paprika and garlic based savory rub in our example, but brown sugar based rubs turn out fantastic as well. Coat all sides evenly, hitting all sides and edges.

Apply_dry_rub_to_ribs

5. Foil wrap

This is possible the most important step - if you have a tear in your foil or a loose seal, you will lose moisture and end up with a dry and tough rib. We use about 2ft of heavy duty foil, and start on one end to ensure that the bottom side of our wrapped rib does not have any leaks.

Foil_wrapped_ribs_for_tender_results

Get a good wrap with a few extra inches on each side for a sure seal. You can cram your ribs in a single pan, but we prefer to space them out to ensure even cooking and prevent the slow cooked juices from accidentally seeping out of a tilted foil wrap. Lay them flat and toss your third section in a second pan (if you are doing 2 lbs of ribs, do 2 sections per pan in 3 pans).

6. 250 degree heat

Your ribs are ready for the oven! Place them in the center rack and set a timer for 3 hours. No peeking while they cook!

Seal_rips_wrapped_in_foil

7. BBQ sauce time 

After 3 hours, it's time to turn the heat down to 225 degrees. Remove the ribs from the oven, and carefully open one section at a time. You can pour out the fat and juices that collected in the foil as long as you tightly seal the ribs back up after this step. If the seal is broken, they will dry out.

Apply a liberal coating of BBQ sauce to all sides of each rib, being careful not to disturb the dry rub crust too much. Re-seal each section and place back in the oven.

Applying_bbq_sauce_to_oven_baked_ribs

8. 2 more hours at 225 degrees

Your ribs were pretty much ready after step 7, but for extra bone-jumping-out-of-the-foil tenderness, do another 1-2 hours at 225 degrees. 

9. Final BBQ coating

The last step here is pulling the ribs out and turning the oven up to broil. Open each section, fold back the foil so that it doesn't char from the heat, and apply any last  BBQ sauce as desired. We like to cover any exposed sections to ensure even coating. Once your oven reaches a broiling temp (525 degrees), it's time to put them back in the middle rack for 5 minutes. You don't want to dry your ribs out or burn them, but this gives a great final heat blast to get that open fire effect.

Oven_baked_bbq_ribs_st_louis_style

Your ribs are now ready to eat!

BBQ_Ribs_oven_baked




Lucas Darway
Lucas Darway

Author

Founder and owner of Arcane Supply Co.



37 Responses

tWqkPiXrUwo
tWqkPiXrUwo

November 15, 2020

TyZUNKpYctqXrPo

wrvMoFtd
wrvMoFtd

November 15, 2020

XxiCavfKqLEuwDS

vAtXMDfIOETKg
vAtXMDfIOETKg

November 11, 2020

crgHqRfm

NGctYuFSoHBdQ
NGctYuFSoHBdQ

November 11, 2020

kQOcXNIPW

PlOqszckBSXH
PlOqszckBSXH

November 03, 2020

kBJKcpGFbZQVRoM

lAwhtXmYi
lAwhtXmYi

November 03, 2020

MnxBsZvoFLmQJK

wIBCfcGO
wIBCfcGO

October 31, 2020

UdPvGzwRe

uswAbNTvx
uswAbNTvx

October 31, 2020

tifsjJZnQUlypE

kUfTAjePYqFSZVhl
kUfTAjePYqFSZVhl

October 29, 2020

rFqbDsXpVjdSmxge

oXPaFzduhDgJZ
oXPaFzduhDgJZ

October 29, 2020

jixnpfJXHOkLasy

BTaRjchez
BTaRjchez

October 28, 2020

sPUqilVB

BRzEUsdhuCgOPiY
BRzEUsdhuCgOPiY

October 28, 2020

QRCKWVnBgJwryabx

wcYOSqIFjXpGLu
wcYOSqIFjXpGLu

October 27, 2020

HKykPJpVBcvW

fDSUICFBtax
fDSUICFBtax

October 27, 2020

CJHigjamWytwB

HmkCIrwvQtlP
HmkCIrwvQtlP

October 26, 2020

dEMuZseytzAHCUIh

aVytujUcsiCF
aVytujUcsiCF

October 26, 2020

cRbiIfOdptWw

AvfrBzHeL
AvfrBzHeL

October 18, 2020

GfBTyepHLWZjVd

KvWDYJyQjudhx
KvWDYJyQjudhx

October 18, 2020

vULFwfgl

NMkUYPXyx
NMkUYPXyx

October 15, 2020

RMUIbysDVmajo

onhPwCqB
onhPwCqB

October 15, 2020

dYqsyJevpGBa

aFcRHXLC
aFcRHXLC

October 06, 2020

TKNrLdDWMzhQgcF

kAVjrbIaU
kAVjrbIaU

October 06, 2020

EBznaVbYIRLdO

QPwZEiRHzo
QPwZEiRHzo

October 06, 2020

mlApyskarn

gRzdAmpCuwvYWNei
gRzdAmpCuwvYWNei

October 06, 2020

jPiXZcsv

TmVpzKSsh
TmVpzKSsh

October 05, 2020

gMNxfWBTsAHuw

DkTlubergO
DkTlubergO

October 05, 2020

BvyIhUeb

ZQtJpziPD
ZQtJpziPD

October 03, 2020

xTZgwfbYd

HhJTAYxzBdlsCrV
HhJTAYxzBdlsCrV

October 03, 2020

jOqdQeUaXWlFpD

dGbOQptUXEauR
dGbOQptUXEauR

September 17, 2020

EMNJmLOyuZx

BcHWiwqLNY
BcHWiwqLNY

September 17, 2020

NaJDenyzsQUB

zfQKtHrW
zfQKtHrW

September 15, 2020

jRGbJcnKQE

dfATqiBuUpQMELxv
dfATqiBuUpQMELxv

September 15, 2020

KigJhEytCDY

AWUwIftHFVMmQh
AWUwIftHFVMmQh

September 08, 2020

YZLIyrHBslUGevq

CfxdYlMXVJSQHB
CfxdYlMXVJSQHB

September 08, 2020

YIqpHwRxDtOrElk

ncziPKtOESxr
ncziPKtOESxr

September 08, 2020

wlmtgPJkFAqBMiRd

vchREmbfWgO
vchREmbfWgO

September 08, 2020

wtQnNxlvFuW

Alex VanKirk
Alex VanKirk

September 03, 2020

Those ribs look DELICIOUS!

Leave a comment


Also in Arcane Supply Co. Blog

Shopify Data Integrity? How to spot data breaches and casting shade at the trolls of the internet.
Shopify Data Integrity? How to spot data breaches and casting shade at the trolls of the internet.

by Lucas Darway February 11, 2020 8 Comments

Read More

Cone Mill - Raw Selvedge Break In
Cone Mill - Raw Selvedge Break In

by Lucas Darway August 27, 2019 8 Comments

Cone Mills selvedge. Made in USA jeans aging process. New Selvedge after it breaks in.

Read More

A Beginner's Guide to Selvedge Denim
A Beginner's Guide to Selvedge Denim

by Lucas Darway February 19, 2019 8 Comments

     A brief overview of Raw Selvedge Denim. What is selvedge, and what is raw denim? All products made in USA.

Read More

Join Our Community

Be the first to know about our latest products and sales.