Oven Baked St. Louis Ribs
St. Louis Ribs
Rib Dry Rub
BBQ Sauce
Preheat oven to 350-degrees F. Rinse and pat dry ribs. Remove membrane, if it’s still attached to the back side of the ribs.
Line a large baking pan with heavy duty aluminum foil. Place ribs on baking sheet and generously season both sides of ribs with rib rub. Wrap the ribs tightly in aluminum foil.
Transfer the ribs to the preheated oven and bake for 2 hours. After 2 hours, remove the ribs from the oven and increase the temperature to 400-degrees F.
Carefully unwrap the ribs and generously brush them with BBQ Sauce. Return the ribs to the oven, uncovered. Let ribs bake for an additional 10-15 minutes, or until the sauce caramelizes and is slightly sticky. Let the ribs rest 5 minutes, cut into 3 ribs servings, and enjoy!
Slow Cooker St. Louis Ribs
St. Louis Ribs
Rib Dry Rub
BBQ Sauce
Rinse and pat dry ribs and remove membrane if still attached. Generously season the ribs with the rib rub, about 30 minutes before placing in the slow cooker. Add ½ cup beef stock or broth, or water to a large slow cooker. Cut the rack of ribs into sections, so they fit in a large slow cooker. Cover and cook on low 4-5 hours. After 4-5 hours of cooking, check ribs for tenderness. If not quite done, cook another 1 hour on low. Remove from slow cooker and slather with BBQ sauce. Let ribs rest 5 minutes, cut and serve.
