Oven Barbecued St. Louis Style Ribs

Total Time
5hrs 15mins
Prep 3 hrs
Cook 2 hrs 15 mins

BEGIN with the sauce recipe several hours before you plan serving. The first steps are making a BBQ sauce. It takes some time to thicken. This is the only way to make ribs without a grill. The sauce recipe delivers a sweet-sour tang with a little bite from the vinegar. The ribs always turn out "fallin' off the bone" tender. Do not be afraid of the amount of ingredients in this recipe. The BBQ sauce can be used on anything. (For an easier time, use a commercial sauce.) After some reviews I have read, I need to revise my recipe. Boiling or simmering the sauce helps to draw flavor by allowing it to thicken or cook off the liquid leaving a condensed sauce. This is called "reducing." You are literally making your own BBQ sauce.

Ingredients Nutrition


  1. -------- The sauce will take a few hours!---------.
  2. If you don't have that kind of time, use a commercial sauce and skip to cutting and baking ribs.
  3. *Do this step the night before or a few hours before serving.* You are making your own BBQ sauce! Stir ingredients, beginning with water (leave ribs and garlic salt out), into a stock pot.
  4. Bring to a boil. Allow to boil for about 15 minute stirring occasionally.
  6. Preheat oven to 350°F when sauce has reached desired thickness.
  7. Cut ribs into serving sizes.
  8. Place in greased roasting pan or casserole dish.
  9. Sprinkle with garlic salt to taste.
  10. Bake uncovered for 45 minutes bone side up.
  11. Drain the grease off the ribs.
  12. Pour sauce over ribs.
  13. Cover with aluminum foil and bake for 1 hour.
  14. Uncover and bake for an additional 30 minutes, basting the ribs 2-3 times during final stage.


Most Helpful

The sauce was good but too sweet for us. I followed the recipe and wish now I hadn't added all the water because the sauce was too thin, as another reviewer stated. Guess I should have taken their advice!

beckyjacobs54 February 24, 2011

To die for! This is the 3rd time I've made these ribs, and never to I faulter from the St. Louis style, even though baby backs are sometimes less expensive. Thanks for sharing this delicious recipe!

outragis June 09, 2010

Yummy! These were very good for oven baked ribs. The meat came out very tender and the flavor of the sauce was really good. I just wonder what the 1 1/2 cups of water was for? I didn't use it, and if I had added it to the sauce the sauce would have been ruined, and never would have thickened up in the time stated. I think the recipe would be better if the water were removed. Thank you for posting!

Sue Lau May 01, 2008

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