Oven Barbecued St. Louis Style Ribs

Oven Barbecued St. Louis Style Ribs created by DeliciousAsItLooks

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.

Ready In:
5hrs 15mins
Serves:
Units:

ingredients

directions

  • -------- The sauce will take a few hours!---------.
  • If you don't have that kind of time, use a commercial sauce and skip to cutting and baking ribs.
  • *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.
  • Bring to a boil. Allow to boil for about 15 minute stirring occasionally.
  • Simmer uncovered, ALLOW TO REDUCE TO DESIRED THICKNESS.
  • Preheat oven to 350°F when sauce has reached desired thickness.
  • Cut ribs into serving sizes.
  • Place in greased roasting pan or casserole dish.
  • Sprinkle with garlic salt to taste.
  • Bake uncovered for 45 minutes bone side up.
  • Drain the grease off the ribs.
  • Pour sauce over ribs.
  • Cover with aluminum foil and bake for 1 hour.
  • Uncover and bake for an additional 30 minutes, basting the ribs 2-3 times during final stage.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@CONCHOBOR99
Contributor
@CONCHOBOR99
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. randsjane
    I made some changes that made sense to me. Firstly, I used St Louis ribs that were trimmed of that tough membrane. Ketchup is already high in sodium so I omitted the extra spoonful of salt that this recipe calls for (but if you like saltier ribs, try just half a tsp). I also used brown sugar instead of white sugar. I then added a pinch of cumin but didn’t use mustard powder because I didn’t have any. I only used half the paprika since I’m not a fan. For the first trip into the oven before sauce, I added a homemade rub to the ribs instead of just garlic powder. The last few mins of cooking, they went under the broiler to become nice and caramelized (keep a close watch so they don’t burn). With these changes, the ribs turned out very delicious. Tender, chewy, and full of flavour.
    Reply
  2. djarvis1
    Wowzers, what a great recipe! So flavourful and thick. Unfortunately, I had no apple cider vinegar so I substituted a mix of balsamic and white to equal the 1/3 cup of vinegar called for. Other than that, I followed the directions to a "T". The cook time was less than an hour and it basically reduced by half after following the directions. I'll definitely be making this again.
    Reply
  3. Lindas Recipes
    I made no changes to this recipe. Way too much sodium, and my dh didn't like the sauce, so it won't be made again!
    Replies 1
  4. Lorraine T.
    If you use commercial sauce, how much should you put on before the covered baking time? Just to cover or do they need to swim in sauce?
    Reply
  5. Linda K.
    I have made this recipe a couple of times now and it always comes out great. This recipe has never come out to thin for me. I think some of the other reviewers did not cook their sauce long enough. I double the recipe so I have extra sauce to use. Yummy!
    Reply
see 45 more icons / navigate / navigate-down
Advertisement