St. Louis-Style Ribs: Slow-Cooked Perfection (2024)

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Learn how to make mouthwatering St. Louis-style ribs with Memphis BBQ sauce. Slow-cooked in the oven for fall-off-the-bone tender ribs!

Craving an unforgettable barbecue experience right from your kitchen? St. Louis-style ribs bring the best of both worlds to your table: succulent meat, a hint of smoky flavor, and a balance of sweetness and heat from Memphis BBQ sauce.

Whether you’re a BBQ aficionado or a newcomer, we’ll show you the secrets behind perfectly cooked St. Louis-style ribs you can make any time of the year.

St. Louis-Style Ribs: What Sets Them Apart?

St. Louis-style ribs refer to a specific cut of spare ribs trimmed to a rectangular shape by removing the cartilage and rib tips. This cut of ribs offers a more consistent and presentable slab, prized for its tender, meaty texture and easy-to-eat format.

St Louis-style ribs are meatier and fattier than baby back ribs, so they require a low, slow cooking time to help break down that fat for perfectly tender results.

Ingredients You’ll Need

• 1 full rack of St. Louis-Style Pork Spareribs – A full rack of these ribs is usually about 2.5lbs but that can vary. A good serving size is half a rack so make sure to grab more and double or triple the recipe if needed!
• Yellow mustard – This classic condiment adds a little extra flavor to the meat and helps the dry rub stick.
• Dry rub – We use our homemade Memphis dry rub which is a blend of simple spices. If you want to change up the flavors there are many store-bought varieties you can try.
• BBQ sauce – I love the tangy flavor of Memphis BBQ sauce, so I use our homemade recipe, but you can use any sauce you like. Just make sure you have some extra to serve with the ribs!

How to Make St. Louis-Style Ribs in the Oven

Step 1 – Prepare oven and pan. Preheat oven to 350°F. On a large baking sheet place two to three pieces of foil. Ensure the pieces are long enough and wide enough to wrap your ribs.

Step 2 – Remove silverskin. Start by removing the silverskin from the back of the ribs (see the next section for detailed instructions.)

Step 3 – Prepare ribs. Place the ribs on the aluminum foil-lined baking sheet. Cover the top and bottom of the ribs in a thin layer of yellow mustard. Sprinkle the dry rub over the top and bottom of the ribs making sure to thoroughly cover them.

Step 4 – Wrap. Fold the aluminum foil up around the ribs making sure they are sealed up.

Step 5 – Bake. Place the ribs in the preheated oven and bake for 2 hours.

Step 6 – Add sauce. After 2 hours remove the ribs from the oven, open up the foil, and baste the tops of the ribs with your BBQ sauce. We use our homemade Memphis BBQ sauce but you can use your sauce of choice. You can put the sauce on as thick or as thin as you like. We prefer a layer of sauce that fairly thin, you can still see the ribs, so that it really caramelizes as it continues to bake.

Step 7 – Continue to cook. Once the sauce is on place the ribs back in the oven (DO NOT cover with foil) and continue to bake at 350 degrees F for 30 minutes.

Step 8 – Cut and serve. Remove the cooked ribs from the oven and let them rest for 10-15 minutes. Carefully move them to a cutting board and slice the ribs apart. Serve with extra BBQ sauce and enjoy!

Grill Option

If you would like to get that grilled flavor you can cook the ribs as instructed for the first two hours and then you can either remove them from the oven, let them cool and then wrap ribs up and place them in the fridge until you are ready to finish them on the grill OR you can take them to the grill immediately.

When you are ready to finish them on the grill heat the grill to 350-400 degrees F. Baste the ribs with the BBQ sauce and then place them on the grill over indirect heat (this means not over the open flames but slightly off to the side.) Close the grill lid and let the ribs cook for 30 minutes.

Once they have finished cooking, remove them from the grill and let the ribs rest for 10-15 minutes, then cut and serve.

The grill isn’t the only alternative way to make these tender ribs. Try our Instant Pot Ribs and Slow Cooker BBQ Ribs as well!

How to Remove the Silverskin from Ribs

The silverskin is a thin, tough membrane found on the underside of the ribs, covering the bones. Removing the silverskin from the ribs is an important step that makes a big difference in the texture and flavor of the finished ribs. Once it’s gone, you’ll have a smoother, more tender result ready to soak up all those delicious seasonings.

Here’s why and how to remove it:

Why Remove the Silverskin?

1. Tough Texture: The silverskin remains tough and chewy even after cooking, which can make your ribs less enjoyable to eat.
2. Flavor Penetration: Removing the silverskin allows seasonings, marinades, and smoke to penetrate the meat more effectively, enhancing the overall flavor.
3. Even Cooking: Without the silverskin, heat can reach all parts of the ribs, ensuring they cook more evenly.

How to Remove the Silverskin:

1. Locate the Membrane: Flip the ribs over so the bone side is facing up. You’ll notice a thin, whitish layer covering the bones—this is the silverskin.
2. Loosen a Corner: Use a blunt knife (like a butter knife) to gently work under a corner of the membrane, being careful not to tear the meat.
3. Grip the Silverskin: Once you’ve loosened a corner, grab it with a paper towel or cloth for a firm grip.
4. Peel it Off: Slowly and firmly peel the membrane off in one piece. It may tear, so if it does, just loosen and peel off the remaining sections.

Tips:

• If the membrane is too slippery, use a dry cloth or paper towel to improve your grip.
• Some butchers may have already removed the silverskin, so check your ribs before beginning this process.

What to Serve with St. Louis-Style Ribs

St. Louis-style ribs are the perfect addition to a summer BBQ, and they pair wonderfully with classic sides like homemade coleslaw, baked beans, hushpuppies, or cornbread. Add pickles or pickled onions for a tangy contrast, or enjoy them with tangy mustard potato salad, sour cream potato salad, or this easy cowboy caviar.

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