St. Louis-style ribs, known for their meaty, rectangular shape, are a barbecue favorite. While traditionally smoked, achieving that fall-off-the-bone tenderness and smoky flavor in your oven is entirely possible. This guide will walk you through creating oven-baked St. Louis pork ribs that are so good, they'll rival your favorite barbecue joint.
What Makes St. Louis Ribs Different?
Before we dive into the recipe, let's clarify what distinguishes St. Louis ribs. Unlike baby back ribs or spare ribs, St. Louis ribs are cut from the pork loin rack, removing the membrane and any thin cartilage. This leaves a meaty, rectangular slab perfect for grilling, smoking, or, as we'll show you, baking. This cut ensures consistent thickness and even cooking, leading to uniformly tender and juicy ribs.
How to Choose the Perfect Rack of Ribs
Selecting the right rack of ribs is crucial for success. Look for ribs with a good amount of meaty coverage, avoiding those that appear overly thin or bony. The color should be a healthy reddish pink, and the meat should feel firm to the touch. A good butcher can help you choose the ideal rack.
Oven Baked St. Louis Pork Ribs Recipe
This recipe focuses on creating a flavorful, tender rib experience in your oven, maximizing flavor and minimizing the need for specialized equipment.
Ingredients:
- 2 racks St. Louis-style pork ribs (approximately 3-4 lbs each)
- 1 cup your favorite BBQ rub (see notes below)
- 1 cup apple cider vinegar
- 1 cup chicken broth
- 1/2 cup brown sugar
- 1/4 cup Worcestershire sauce
- 2 tablespoons Dijon mustard
Instructions:
- Prep the Ribs: Remove the membrane from the back of each rack of ribs. This step is crucial for allowing the rub to penetrate and the ribs to become tender. You can use a butter knife or your fingers to peel it away.
- Apply the Rub: Generously apply your chosen BBQ rub to both sides of the ribs. Press it into the meat to ensure good adhesion.
- Preheat and Bake: Preheat oven to 300°F (150°C). Place the ribs in a roasting pan.
- Create the Braising Liquid: In a bowl, whisk together apple cider vinegar, chicken broth, brown sugar, Worcestershire sauce, and Dijon mustard.
- Braise the Ribs: Pour the braising liquid into the bottom of the roasting pan, ensuring the ribs are partially submerged.
- Bake: Cover the roasting pan tightly with aluminum foil. Bake for 3-4 hours, or until the ribs are very tender and easily pierced with a fork.
- Broil (Optional): Remove the foil and broil the ribs for the last 5-10 minutes to achieve a nice caramelized crust. Watch carefully to prevent burning.
- Rest: Remove from the oven and let the ribs rest for 10-15 minutes before serving. This allows the juices to redistribute, resulting in more tender meat.
Notes:
- BBQ Rub: Experiment with different BBQ rubs to find your perfect flavor profile. A simple blend of paprika, brown sugar, garlic powder, onion powder, salt, and black pepper is a great starting point.
- Cooking Time: Cooking time may vary depending on your oven and the size of the ribs. Always check for tenderness before removing them from the oven.
- Meat Thermometer: For accurate doneness, use a meat thermometer. The ribs are done when the internal temperature reaches 190-200°F (88-93°C).
How Long Do I Bake Pork Ribs at 300 Degrees?
The baking time for ribs at 300°F (150°C) is generally 3-4 hours, but this can vary depending on the size and thickness of the ribs. It's best to check for tenderness using a fork or meat thermometer. The ribs are ready when they are easily pierced with a fork and register an internal temperature of 190-200°F (88-93°C).
Can You Overcook Oven Baked Ribs?
Yes, you can overcook oven-baked ribs. Overcooked ribs will be dry and tough, losing their moisture and flavor. This is why it's important to check for tenderness and use a meat thermometer to ensure they are cooked properly. The braising liquid helps prevent overcooking, but monitoring the cooking process is still key.
How Do I Make Oven Baked Ribs Fall Off the Bone?
Achieving fall-off-the-bone tenderness requires a combination of low and slow cooking and sufficient moisture. The braising liquid in this recipe helps maintain moisture, while the low oven temperature (300°F) ensures even cooking throughout. Checking for tenderness with a fork is the best way to determine when they're ready.
What Temperature Should Ribs Be Cooked To?
Pork ribs should be cooked to an internal temperature of 190-200°F (88-93°C). This ensures they are fully cooked and safe to eat while remaining tender and juicy. Using a meat thermometer is the most reliable way to check for doneness.
Enjoy your delicious, oven-baked St. Louis pork ribs! Remember to adjust the recipe to your preferences and enjoy the process. Happy cooking!
