Fall off the Bone Oven-Baked St. Louis Ribs

Spoiler alert, we have a smoker. I know all the men here are about to be furious at me, but I have this oven baked rib recipe that I swear by and I just can't bring myself to go through the trouble of prepping, waiting and cleaning a smoker when the ribs are THISSSSS GOOOOD!!!!

Trust me! You are gonna love it too. Just try it. You won't be disappointed.

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St. Louis Oven Baked Ribs

This is literally the simplest rib recipe of all time. It's so simple my teenage son has it down to a T! This year he asked for them for his birthday dinner.

Before you begin grab yourself a pretty Bundt Cake Pan


Supplies: 9x13 Glass Pan + Aluminum Foil


1 rack of St. Louis Style Ribs (*This cut is not a suggestion, I've used baby back and they are not good like this. They turn out too tough. Don't skimp here.)

Spices: (These are only rough estimates, as I completely cover the ribs, so it's going to depend on the size of the rack you purchase.)


Preheat the ovens Begin by preheating the oven to 350º Fahrenheit.

Season Lay one sheet of tin foil down longer than the rack. Place the ribs on the top and season the meat (less fat) side first. Add seasoning in order above and then coat with bbq sauce with a basting brush. Flip and do the same to the fatty side.

Bake Cover tightly with another piece of foil, trying to seal the meat in with no leaks (less mess to clean and it makes the ribs super tender the tighter you get the foil. Bake for 2 hours.

Magic Hour This is where the magic happens. Take the ribs out, re-coat in a layer sauce. Flip with fat side down. Cover tightly again with foil. Return to the oven for 30-45 minutes.