If you love tender, moist, fall-off-the-bone ribs then this recipe is for you!
We love ribs and have them often. I’ve tried many different recipes over the years for grilled and oven-baked ribs. This recipe has become my go-to recipe for St. Louis cut American-style BBQ pork ribs.
So far the only major change that I made from the original recipe is the rub that I use. I prefer to use either Guga’s Rub (see recipe) or Suckle Busters Hog Waller rub.
The original recipe can be found here:
Ingredients
- 3 to 4 lbs Pork Spare Ribs (St. Louis Style)
- 1 Cup Barbecue Sauce (or more as needed, make your own or use your favorite store-bought barbecue sauce)
- Dijon Mustard (to coat the ribs)
- Guga’s Rub (or your favorite rub)
Step by Step Instructions
Step 1:
Preheat oven to 350F. Place rack in the middle.
Step 2:
Remove ribs from the packaging and rinse with water.
Step 3:
Lay the rack meat side down on paper towels.
Step 4:
Remove the membrane on the bottom of the ribs. Pat dry with paper towels.
Step 5:
Move the rack onto a large piece of aluminum foil meat side up. I prefer to use a large sheet of heavy duty barbecue foil that is 18 inches in width, as opposed to standard foil that is 12 inches in width. Make sure the foil sheet is large enough to complete wrap the rack (done in a later step).
Step 6:
Apply mustard to the ribs and spread with a spatula. Sprinkle on the dry rub (don’t rub it in). Flip ribs and repeat.
Step 7:
With the ribs now meat side down on the foil, completely cover and encase the ribs in foil.
Step 8:
Place ribs on a baking sheet meat side down, and bake for 1 hour and 50 minutes.
Step 9:
Remove ribs from oven and open up the foil. The first picture shows what they usually look like at this point. Flip ribs so that they are meat side up (second picture). Be careful not to tear apart the ribs as you flip them over.
Step 10:
Set your oven to Broil.
Step 11:
Brush the ribs with barbecue sauce. Return them to the oven with the foil open, and broil them for 3 to 5 more minutes, until sauce has turned darker and started to caramelize. Cut into individual ribs. Serve.
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