Community Pick
Oven Barbecued St. Louis Style Ribs
"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."
photo by DeliciousAsItLooks
- Ready In:
- 5hrs 15mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 3 -4 lbs st. louis style ribs
- 1 -2 teaspoon garlic salt
- 1 1⁄2 cups water
- 1⁄3 cup apple cider vinegar
- 1⁄3 cup Worcestershire sauce
- 1 cup ketchup
- 1⁄4 cup sugar
- 1⁄4 cup maple syrup
- 1 tablespoon Frank's red hot sauce (adjust for desired level or heat)
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1⁄2 teaspoon onion powder
- 1 teaspoon dry mustard
- 1 -2 teaspoon celery seed (be careful, too much can overpower the flavor)
- 1 teaspoon paprika
- 1⁄2 teaspoon black pepper
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.
Questions & Replies
-
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? -
The recipe calls for placing the ribs bone side up to begin with. Should the ribs remain bone side up throughout the cooking and basting stages?
Reviews
-
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! -
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! -
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!
-
this will be the second time I have used this recipe. the sauce is great! the only thing I changed was molasses for the maple syrup. great food on a clod winters day! -
I have made this a number of times, now, but the secret isn't in the sauce...it is in the roasting and baking technique. I use a bottled sauce (Sweet Baby Ray's Original) and follow the rest of the process to a 'T'. The ribs come out moist, tender, and, even when I used riblets or baby backs it is AWESOME! I got the best compliment from my hubby, who isn't usually a 'rib' fan...a friend took us to a 'rib' joint a few months ago and they are touted as having "The best ribs in downstate Michigan". Well, mine are BETTER! I will never use another rib recipe, the process in the roasting and baking make them A#1! Thank you so much!
see 35 more reviews
Tweaks
-
Did not add the water. I substituted 1/5 cup maple syrup and 1/4 cup molasses for the sugar. I also added in a little more Frank's Red Hot. -
I only had celery salt on hand so I used 1/2 tsp. of that as I'd already added the salt so had to cut the amount of celery salt used. I had Texas Pete hot sauce on hand so used that instead. Started with 1 cup of water. I used New Mexico mild red chile powder. Everything else was the same as the recipe.
RECIPE SUBMITTED BY
<p>My passion is grilling. I don't care if it's charcoal, gas, electric, smoking with a water bowl or without. I am an average guy with a simple outlook. I live a middle class lifestyle, yet ,somehow, I always find room in my home for a new grill. I do grill outside in the cold weather. My love for grilled food is greater than my dislike for being cold. I feel the need to add that I really have a dislike for people that post recipes they claim under thier name. Like Good Eats Turkey by Such and Such. Or My Mom's Recipe for ..., from Good House Keeping. If your recipe comes from another source, you should not get ratings for it. To me, this is a cowardly way to get recogntion. If you cook something you or your family likes, put your self out there! Take a chance! These people that have these stats are hiding. If you have a certain twist here or a tweak there on any recipe that you prepare for your family, post it. Make it your own. Let us try and judge it. If we love it, you score! If we hate it, screw us, your family loves it. I will say that sometimes people think they discover new ways to prepare things. The ways to cook are simple. It is the way these foods are marinaded, stuffed, rubbed, injected, flavored, seasoned that are important. Try new combinations of flavors, herbs, and spices. I don't cliam to be a great cook. Cooking is always relvolved around MY tastes. If I love the flavor somethings adds, I try it EVERWHERE! This makes my recipes mine. They reflect what I love. I have blanked up alot of dishes. That is how you learn. Don't post a recipe just because it was found it in a book and you have the audacity to think you are the only one to have seen it! Take that recipe, try it as written, add the things you love, cook it to your liking, try new things, make it your dish then post it as your own. Cooking is simple. You know the tastes you like. Use them. Perfect them. Then give them to us. We'll be the judge. Do not be affraid to be judged. Another pet peeve of mine is when folks try different additions or not use something here and use something else there in ones recipe then give one a lower rating because of THEIR attempt to fix it. Like adding wholewheat pasta to a simple spaghetti dish. You know who you are.I would never do that to someone.</p>
