Oven Baked BBQ St. Louis Ribs

These fall off the bone BBQ St. Louis ribs are baked low and slow to perfection.

Course Main Course

Cuisine American

Keyword BBQ ribs, oven baked BBQ St Louis ribs

Prep Time 10

Cook Time 2 30

Broil 15

Total Time 2 55

Servings servings

Calories 236kcal

Author Sonila

If the St. Louis ribs rack is longer than the baking sheet, cut it in half. Wrap the baking sheet with aluminum foil and prepare a second aluminum foil to wrap up the ribs after seasoning them.
Mix coarse sea salt, black pepper, paprika, cumin, onion powder, garlic salt, harissa powder and oregano in a bowl. Use this dry rub to rub the rack on all sides.
Preheat oven to 300 degrees F. Wrap the seasoned wrack with aluminum foil. Bake covered for 1.5 hours.
Remove tray from oven, carefully open the packet of aluminum foil, baste the ribs with beer. Close the wrap. Place the baking sheet back in the oven for another half an hour or so.
When ribs are almost ready (tender meat, pulls away with fork and internal temp is at least 190 F), brush with BBQ sauce on all sides. Bake for another half an hour so sauce can stick to the ribs and caramelize. Then unwrap the foil, brush one more time with BBQ sauce and turn on the broil for 10 -15 minutes.
Turn oven off and let the ribs rest for about 10 minutes before you cut through them. Usually I turn them back side up to see the bones and makes cutting in between each rib easier. Enjoy:)

Rack of ribs needs to be trimmed, usually grocery stores can take care of that in the meat department. Remove the silverskin (membrane) too.
When applying the rub, make sure to really season every inch of the rack and use your hands to apply the seasoning all over.
If you don't want to use beer to baste the ribs, use a mix of apple cider vinegar with honey or maple syrup.
Some dry rubs call for brown sugar but since I use a generous amount of BBQ sauce later on, I don't add brown sugar to this specific rub.
Minimum internal temperature should reach 190-200 degrees F.