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How To Cook Saint Louis Style Ribs In The Oven

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June Mcdougal Modified: August 28, 2024
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How To Cook Saint Louis Style Ribs In The Oven

Discover the Secret to Perfectly Cooked Saint Louis Style Ribs in the Oven

Are you craving tender and juicy Saint Louis style ribs but don’t have a grill? No worries! Cooking these mouthwatering ribs in the oven is just as delicious and easy. Whether you’re hosting a backyard barbecue or simply craving some summertime flavors, our step-by-step guide will help you achieve barbecue perfection right in your own kitchen.

Gather Your Ingredients

Before diving into the cooking process, make sure you have all the necessary ingredients ready:

  • Saint Louis style ribs
  • Dry rub of your choice
  • Barbecue sauce
  • Aluminum foil

Prepare Your Ribs

Start by preheating your oven to 275°F (135°C). While it’s heating up, remove the membrane from the back of the ribs. This will allow the flavors to penetrate the meat more effectively.

Next, generously apply your favorite dry rub all over the ribs. This will add a ton of flavor and help create a delicious crust. Let the ribs sit with the dry rub for about 30 minutes to allow the flavors to meld together.

Wrap ‘Em Up

Now it’s time to wrap your prepared ribs in aluminum foil. This helps to trap in the moisture, resulting in fall-off-the-bone goodness. Place the ribs on a baking sheet and tightly cover them with the foil.

Cooking Time

Pop the ribs in the preheated oven and let them cook low and slow for approximately 2.5 to 3 hours. This extended cooking time will ensure that the meat becomes tender and achieves that perfect melt-in-your-mouth texture.

Add a Final Touch

Once the initial cooking time is up, remove the foil and generously brush your favorite barbecue sauce over the ribs. Increase the oven temperature to 400°F (200°C) and let the ribs bake uncovered for an additional 15 minutes. This step helps caramelize the sauce and adds a delightful smoky flavor.

Time to Dig In!

After the final touch, your Saint Louis style ribs should be ready to be devoured. Remember to let them rest for a few minutes before cutting into them, allowing the juices to redistribute and ensuring maximum tenderness.

Now that you know the secret to cooking Saint Louis style ribs in the oven, it’s time to gather your family and friends and enjoy the finger-licking goodness. So fire up that oven and experience the delicious flavors of barbecue right at home!

For anyone keen on mastering the art of oven-cooked Saint Louis style ribs, the guide offers a variety of recipes that cater to different taste preferences. If you prefer a classic flavor, the Classic Barbecue Saint Louis Style Ribs is a great starting point. For those who enjoy a sweet and savory combination, the Honey Garlic Saint Louis Style Ribs and Maple Glazed Saint Louis Style Ribs are must-tries. For a bit of heat, the Spicy Chipotle Saint Louis Style Ribs will add a kick to your meal. If you're feeling adventurous, the Korean BBQ Saint Louis Style Ribs and Thai Sweet Chili Saint Louis Style Ribs offer an exciting fusion of flavors. These recipes not only utilize the techniques highlighted in the guide but also provide a delightful culinary experience.

Share your tips and techniques for making the perfect Saint Louis Style Ribs in the oven in our Cooking Techniques forum.
FAQ:
Can you explain what exactly is Saint Louis style ribs?
Saint Louis style ribs refer to a specific cut of pork ribs that are prepared in a particular way. They are cut from the spareribs, where the breastbone and cartilage are removed to create a rectangular-shaped rack. These ribs are then typically seasoned with a dry rub and cooked low and slow to achieve a tender, flavorful result.
How do I choose the best ribs for this recipe?
Look for ribs with good marbling – that is, small streaks of fat running throughout the meat. This fat adds flavor and keeps the ribs moist during cooking. Also, ensure that the ribs are fresh and not discolored. When you press on the meat, it should bounce back rather than leave an indentation.
Is there a specific dry rub recipe I should use for Saint Louis style ribs?
There are many dry rub recipes available, but a classic Saint Louis style rub typically includes a combination of brown sugar, paprika, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper. However, feel free to adjust the proportions and ingredients according to your personal preferences.
How do I prepare the ribs before cooking them?
Start by removing the membrane from the bone-side of the ribs. This can be done by inserting a butter knife under the membrane, then lifting and peeling it away. Next, generously apply the dry rub to both sides of the ribs, ensuring an even coating. Let the ribs sit in the refrigerator for at least 1-2 hours to allow the flavors to penetrate the meat.
What is the best technique to cook Saint Louis style ribs in the oven?
Preheat your oven to around 275°F (135°C). Place the seasoned ribs on a baking sheet or roasting pan, bone-side down. For tender and juicy results, it is advisable to cook the ribs low and slow. Estimate roughly 3 hours of cooking time, but keep an eye on them as cooking times can vary. Basting the ribs occasionally during cooking can help to keep them moist.
Should I use a sauce while cooking or after the ribs are done?
That depends on personal preference. Some chefs prefer to brush on a sauce during the last 30 minutes of cooking for a glazed finish, while others like to serve the sauce on the side. If you choose to apply the sauce during cooking, be cautious as the sugar in the sauce can burn easily. If you prefer a caramelized coating, broil the ribs for a few minutes after applying the sauce.
How can I tell if the ribs are done?
The best way to determine if the ribs are done is by using the “bend test.” Using tongs, pick up the rack of ribs at one end. If the ribs bend easily and the meat starts to crack slightly but doesn’t fall apart, they are likely done. Another indicator is the meat pulling away from the bones. Remember to let the ribs rest for a few minutes before slicing and serving.

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