Food network baby back ribs in oven

Oven Baked Ribs Recipe -

"This Michael Smith recipe is delicious, easy to assemble and very forgiving. I found myself low on brown sugar so substituted maple syrup to make up the difference. The ribs turned out great and the leftovers reheat very well."


Ready In:
2hrs 40mins


  • 2 racks pork baby back ribs
  • 156 ml tomato paste
  • 1 cup orange juice
  • 1 cup brown sugar
  • 14 cup Dijon mustard
  • 12 cup cider vinegar
  • 14 cup Worcestershire sauce
  • 14 cup soy sauce
  • 14 cup chili powder
  • salt


  • Preheat the oven to 300 degrees F.
  • Put the ribs in a large roasting pan.
  • Whisk together the tomato paste, orange juice, brown sugar, mustard, cider vinegar, worcestershire sauce, soy sauce, chili powder and salt.
  • Pour over the ribs.
  • Cover with foil and bake until the ribs are fork tender, about 2-1/2 hours.

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Oven Baked St Louis Style BBQ Ribs Recipe and Video

Spiciness: Mild

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This simple oven baked bbq St Louis style pork spare ribs recipe is easy to cook, delicious, and baked in the oven low and slow at 250F for ~ 4 hours.  

If you know that your oven runs cooler than normal then raise the baking temperature of the St Louis style ribs to 275F. Conversely, if your oven runs hot, drop the baking temperature of the ribs to 225F.

Ribs are a tough cut of meat and needs to be cooked for a long time (low and slow)in the oven (or grill) to make them tender. There is no way to cook ribs fast. The good news is that ribs are super duper easy to make and cook in the oven.

Because the ribs take so long to bake / cook in the oven they should be covered tightly with aluminum foil so they don't dry out.

St. Louis style ribs are meatier and tender but not falling off the bone like baby back ribs - you get to use your teeth a bit more to bite into the tenderness.

How To Remove The Membrane From Ribs

Pull any fat off the spare ribs that easily comes off with your fingers (if you can’t pull it off then it supposed to be there!).  Peel off any tough membrane - this is different than the fat, it's also called silver skin and is inedible.

The membrane is located on the bony side of the ribs. Sometimes the butcher has already down this part for us.

The easiest way to pull the membrane off is to grab a couple paper towels or an old (but clean!) dish rag. Grab a loose section or cut through the rib silver skin (also known as the membrane) and grab an edge and give it a slow and steady yank.

Don't understand what the membrane is or having trouble pulling the membrane off the bony side of the spare ribs or don't know what I'm talking about?  Watch the video above or skip taking it off all together.  You've probably ate around it plenty of times or pulled it off after it was cooked.

If you want to watch a video of a successful and unsuccessful membrane "pull", check out my baby back rib video of how to get it off or when to leave it on.

Whole cooked rack of ribs getting ready to be flipped and slathered in bbq sauce and put back in the oven.

What's the difference between St Louis Ribs and Baby Back Ribs?

St. Louis pork ribs are below baby back ribs, near the pork belly. They are the "inside ribs". The bones are bigger and flatter than smaller baby back ribs which are located near the top of the ribs by the loin / spine / back. I like to call the baby back ribs "the outside ribs".

St Louis ribs also have a little more fat and flavor than baby backs. Baby back ribs are a little more tender, leaner, and therefore cost more cash. Lastly, St. Louis ribs take a little bit longer to cook than baby back ribs. But to be clear, they both need a long time to cook / bake / gril.

FAQS about Easy Oven Baked St Louis Ribs

How long do I cook St. Louis Style Ribs for?

Cook St. Louis Ribs for 3 ½ - 4 hours in the oven or until tender. Some ovens will have the ribs tender and ready at 3 ½ hours. Some ovens will take 4 hours.

What temperature do I cook St. Louis Style Ribs at in the oven?

Cook St. Louis Ribs at 250F

Do St Louis Style Pork Ribs Have A Membrane?

Yup. See the section above and / or watch the video in this recipe.

Does the Membrane need to be Removed From Ribs?

Not necessarily. Watch my video on how to take the membrane off. Don't worry about it if it doesn't come off easily or you don't know how. Plenty of restaurants skip this step anyway.

Where is this "so called" Pork Rib Membrane?

It's the filmy silver skin on the bony side of the rib. It's tough to chew. If you don't remove it before cooking, you will probably see it and pull it off after cooking.

Should St Louis ribs be covered when cooked / baked in the oven?

Because the ribs take so long to bake / cook in the oven they should be covered tightly with aluminum foil so they don't dry out.

Check out my baby back rib recipe if you are looking for rib meat that will melt off the bone and how to cook ribs in the oven. This dry rub baby back ribs recipe is also amazing.  Look no further for a super simple bbq beef short rib recipe.

Don't want to mess with the oven? Throw the ribs (you'll have to cut the rack in half or thirds) and sauce in a crock-pot and set on low for 8 hours.

What My Man Says

"This recipe is ridiculously easy and even if you change it up a bit, or don't follow it perfectly, the ribs will come out tasting great!"

"I tried to take off the membrane, but either it wasn't there (e.g. maybe the butcher took it off already?), or I didn't do it right, because nothing came off. I followed Beckie's advice not to worry about it, and nobody complained when they were devouring the ribs 😉 "

"My ribs were smaller - only 2½ pounds - but I didn't adjust the cooking time. Also, I was a bit impatient at the end, and after flipping the ribs (using tongs and a spatula), I put them back in the oven uncovered on broil for a few minutes to caramelize the BBQ sauce, rather than baking them more. "

"The end result was absolutely delicious!"

Serving Suggestion

You could go light, with grilled corn on the cob, a corn and tomato salad, or cole slaw, or you could go big and serve the ribs with a delicious egg and potato salad. Enjoy!

You May Also Like

If you like ribs (and what's not to like?!?) try one of these other rib recipes. If you're ready to branch out a bit, try the lamb - it's delicious!

Things In My Kitchen:

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  • Crock-pot - 6 quarts, programmable, affordable, and comes with a 2 cup "dipper" to keep your dip/sauces warm.
  • Silicone basting brush - Get the large.  Heat resistant to 600F, cleans easy, doesn't clump.
  • 12 x 17 jelly roll baking sheet – I use this for practically everything that goes in my oven.  Great price and a 2 pack.

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Oven Baked St Louis Style BBQ Ribs


5 from 5 reviews

This  bbq St. Louis style pork spare ribs recipe is easy to cook, delicious, and baked in the oven.

  • Author: beckie
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Ingredient List Ribs:

  • 4 lb St Louis Style Pork Ribs
  • 1 tsp teaspoon garlic salt
  • ½ tsp onion powder
  • ¼ tsp black pepper
  • 1 cup + BBQ Sauce or ingredients below to make it yourself

Ingredients List Barbecue sauce (or you can buy some).  In a pot add:

  • 1 ½ cup ketchup
  • 1 ½ Tbsp brown sugar
  • 1 ½ Tbsp sharp or dijon mustard
  • ½ cup whiskey
  • ⅓ cup apple cider vinegar
  • ¼ cup soy sauce
  • ½ tsp cayenne pepper (you can add more if you like it hotter)
  • Preheat oven to 250F.

For the sauce: 

  • Use a store bought bbq sauce (My favorite, hands down, is Sweet Baby Ray's Original) or combine all the BBQ sauce ingredients above in a pot, bring to a boil, reduce heat to simmer, and cook uncovered ~ 30 minutes or until sauce is reduced & thickened (it will continue to thicken as it cools).  Stir occasionally so it doesn’t burn.

For the ribs: 

  • Pull any fat off the pork ribs that easily comes off with your fingers (if you can’t pull it off then it supposed to be there!).  Peel off any tough membrane that is on the bony side of the ribs if it’s not done already (see video in post).
  • Lightly sprinkle ribs with garlic salt, onion powder, and black pepper.
  • Line a baking sheet with aluminum foil and place ribs (bone side up; meat side down) on a baking rack over the sheet (so the ribs aren't sitting in grease).  
  • Cover with aluminum foil and bake ribs in the oven ~ 3 ½ -4 hours or until ribs are very tender.
  • Take ribs out.  Flip and slather with barbecue sauce.  
  • Bake uncovered an additional 20-30 minutes or until BBQ sauce is boiling and brown.  Turn on broiler if needed, but watch carefully that it doesn't burn.
  • Serve with potato salad and corn on the cob and extra barbecue sauce on the side.  Happy Eating!  Beckie


  • Don't have time for all that?  Throw it in a crock-pot with BBQ sauce and set on low for 8 hours.
  • Don't understand what the membrane is?  Skip taking it off, most people skip it anyway.

Keywords: Ribs, BBQ, Barbecue, St. Louis Style Ribs, Gluten Free, Dairy Free, Barbecue Ribs, BBQ Ribs, Gluten Free, Dairy Free, Oven Baked Ribs

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Ribs in foil - step by step recipe with photo

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The recipe for ribs in foil involves cooking pork ribs in the oven. Baked ribs are no less juicy and soft than cooked with stew. The recipe is good because you can experiment with the marinade and add any spices to your taste. Choose fresh meat, its surface should be even, the color uniform, the smell without impurities.

Author: Anna Sinitsyna,
culinary editor

Nutritional value per 100 g Calories calculated for raw foods.

Will be ready in

1 hour 40 minutes

Time in the kitchen

10 minutes


We estimate the complexity of recipes so that you can calculate your time and effort.

Levels 1-2: very simple and simple dishes.

Level 3: preparation is clear, but experience is needed, it may not work the first time.

Levels 4 and 5 require special technique, skill and time. nine0003


Assessing how spicy a dish will turn out, to which pepper or spices are added according to the recipe.

1 - food was peppered quite a bit.

2 - pepper is felt, but the dish does not have a sharp aftertaste.

3 - A slight "sharp" aftertaste appears.

4 - pepper is strongly felt, but the dish can still be eaten without drinking.

Number 5 is very spicy food, not everyone will eat it!



Common allergen

Here we draw your attention to whether the dish contains common and dangerous allergens. Before cooking, make sure that you do not have an individual intolerance to other products from the list of ingredients.


Make sure you don't have an intolerance to other ingredients.

Ingredients for the recipe


For the dish

Pork Ribs 500 g
Garlic 3 cloves = 6 g
Tomato paste 2 tbsp l. = 60 g
Suneli hops 1 tsp. = 3 g
Salt to taste

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if desired

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MAKE OF THE FORMERS in its freshness and naturalness will not. nine0003

Step by step photo recipe


Wash the pork ribs and cut into portions. Dry them off with paper towels. Conveniently arrange the necessary products on the desktop. Prepare an ovenproof dish and foil. Turn on the oven to 180 degrees.

Step 1

Marinate the ribs. Put pork ribs, tomato paste, suneli hops, chopped garlic into a bowl, salt and mix everything thoroughly. Leave to marinate for 15 minutes. nine0003

Step 2

Bake the ribs. Line an ovenproof dish with foil and place the ribs on it. Cover tightly with foil on top and send to the oven preheated to 180 degrees for 50 minutes. When the ribs are cooked, remove the top layer of foil and leave to bake for another 25 minutes at a temperature of 200 degrees.


Garnish roasted pork ribs with rosemary or thyme sprigs when serving.

Beef ribs in honey sauce - Brandfood


Beef ribs in honey sauce will be an excellent appetizer or a full-fledged second course. This recipe is equally good for beef and pork ribs. Using it, boldly cook even the toughest meat. We know how to make ribs soft and juicy, and we are ready to share this secret with you.

We offer a simple recipe for honey sauce for ribs. If you find it too sweet, add some Dijon mustard, a little Worcestershire sauce or balsamic vinegar. When grilling ribs, add smoked paprika or smoky barbecue sauce to the sauce. We advise you to buy Jack Daniels sauce. If you want to marinate meat in a dry seasoning mix, check out this recipe. nine0007 Tip from the Brandfood Academy: if you bought ribs and the meat is very tough, we suggest simmering it in the oven for a bit. This recipe uses a couple of cups of water. Replace it with broth if you like. Remember that the fins should not float in the liquid. It needs to cover the beef a little, but no more. Lightly stewed ribs can be baked in a sleeve or simply pour sauce over and continue baking in the same container. This two-stage cooking allows you to cook the most tender ribs that will freely move away from the bone. nine0007 In order not to worry about the taste of the finished dish, we recommend buying wet-aged beef meat. Beef ribs Short Ribs are considered a special delicacy. These are fleshy ribs on short bones with a lot of fatty layers. Very juicy, tender and aromatic meat. You can buy such a meat delicacy, as well as aged beef for cooking delicious and healthy meat dishes, on the Brandfood website.