St. Louis style ribs just might be the best kind of ribs. For the traditional style use spareribs and ask your butcher to cut them “St. Louis style”. This simply means that the breastbone will be cut off and the ribs will be in a rectangular shape. To get REALLY traditional you’ll want to smoke your ribs, but we opted to bake ours in the oven for convenience. Oven baked ribs still get perfectly tender and will be falling right off the bone!
- 3 lb. spareribs
- 2 tbsp. brown sugar
- 2 tsp. kosher salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. oregano
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. chili powder
- 1/2 tsp. mustard powder
- 1/4 tsp. cayenne pepper
- 4 tbsp. butter, cut into cubes
- 1 c. barbecue sauce
- Preheat oven to 300° and line a baking sheet with aluminum foil. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under membrane and then peel it away.
- In a small bowl, combine brown sugar and seasonings. Rub mixture all over ribs until well coated.
- Space butter out over ribs and wrap tightly in foil and place on prepared baking sheet. Bake until very tender and separates easily with a fork, about 2 1/2 hours.
- Heat oven to broil and unwrap ribs and brush all over with barbecue sauce. Place back on baking sheet and broil until sauce starts to caramelize, 5 minutes.