Slow-Baked St. Louis Style BBQ Ribs with Homemade Sauce
Experience the ultimate comfort food with these Slow-Baked St. Louis Style BBQ Ribs. Perfect for gatherings or a satisfying family meal, this recipe features a rich, homemade BBQ sauce that blends the perfect balance of sweet and tangy flavors. The sauce thickens beautifully as it simmers, enhancing the depth of flavor. These ribs are slow-cooked to ensure they are tender and 'falling off the bone.' Ideal for those without access to a grill, this recipe guarantees mouthwatering results that will impress your guests. Get ready to make your BBQ sauce from scratch, just like a pro! The sauce is versatile enough to complement various dishes, making this a must-try for any home cook.
6
Servings
390
Calories
16
Ingredients
Ingredients
St. Louis style ribs
3-4 lbs (Cut into serving sizes)
Garlic salt
1-2 teaspoons (To taste)
Water
1 1/2 cups (None)
Apple cider vinegar
1/3 cup (None)
Worcestershire sauce
1/3 cup (None)
Ketchup
1 cup (None)
Sugar
1/4 cup (None)
Maple syrup
1/4 cup (None)
Frank's Red Hot sauce
1 tablespoon (Adjust for desired heat)
Salt
1 teaspoon (None)
Chili powder
1 teaspoon (None)
Onion powder
1/2 teaspoon (None)
Dry mustard
1 teaspoon (None)
Celery seed
1-2 teaspoons (Be cautious with the quantity)
Paprika
1 teaspoon (None)
Black pepper
1/2 teaspoon (None)
Instructions
1
Note: The BBQ sauce will take at least a few hours to prepare; plan accordingly.
2
For those in a hurry, you can substitute with a commercial BBQ sauce and skip to the step of preparing and baking the ribs.
3
Begin the day before or a few hours prior to serving to make your own BBQ sauce.
4
In a stock pot, combine the water, apple cider vinegar, Worcestershire sauce, ketchup, sugar, maple syrup, Frank's Red Hot sauce, salt, chili powder, onion powder, dry mustard, celery seed, paprika, and black pepper.
5
Bring the mixture to a boil over medium-high heat, stirring occasionally. Allow it to boil for about 15 minutes.
6
Reduce the heat and simmer uncovered to allow the sauce to thicken to your desired consistency, stirring occasionally. This process will enhance the flavors as the mixture reduces.
7
Once the sauce has reached the right thickness, preheat your oven to 350°F (175°C).
8
Cut the St. Louis style ribs into manageable serving sizes and place them in a greased roasting pan or casserole dish.
9
Sprinkle the ribs generously with garlic salt to taste.
10
Bake the ribs uncovered in the preheated oven for 45 minutes, bone side up.
11
After baking, carefully drain any excess grease from the ribs.
12
Pour the reduced BBQ sauce over the ribs, coating them well.
13
Cover the dish with aluminum foil and return to the oven. Bake for an additional hour.
14
During the last 30 minutes, uncover the ribs and baste them 2-3 times with the sauce to enhance their flavor and achieve a glaze.
Nutrition Information
24g
Fat
15g
Carbs
33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are St. Louis Style BBQ Ribs?
St. Louis Style ribs are pork ribs that have been trimmed into a rectangular shape for even cooking, which this recipe slow-bakes for tenderness.
How many servings does this recipe provide?
This recipe makes 6 servings.
How long does the homemade BBQ sauce take to prepare?
The BBQ sauce will take at least a few hours to prepare; it is recommended to start the day before or several hours prior to serving.
Can I use a store-bought BBQ sauce instead?
Yes, if you are in a hurry, you can substitute the homemade sauce with a commercial BBQ sauce and skip directly to preparing the ribs.
What temperature should I set the oven to?
Preheat your oven to 350°F (175°C) before baking the ribs.
How long is the initial baking time for the ribs?
The ribs should be baked uncovered for 45 minutes bone side up before adding the sauce.
What is the calorie count for a serving of these ribs?
Each serving contains approximately 390 calories.
What is the protein content per serving?
There are 33g of protein in each serving.
How much fat is in one serving?
One serving contains 24g of fat.
Are there many carbohydrates in this dish?
There are 15g of carbohydrates per serving.
What ingredients are needed for the homemade BBQ sauce?
The sauce requires water, apple cider vinegar, Worcestershire sauce, ketchup, sugar, maple syrup, Frank's Red Hot sauce, salt, chili powder, onion powder, dry mustard, celery seed, paprika, and black pepper.
How much maple syrup is used in the sauce?
The recipe calls for 1/4 cup of maple syrup.
What kind of vinegar is used for the BBQ sauce?
The recipe uses 1/3 cup of apple cider vinegar.
Is a grill necessary for this recipe?
No, this recipe is designed specifically for an oven, making it ideal for those without access to a grill.
How do I ensure the ribs are tender?
Slow-baking them covered in foil for an hour after the initial bake ensures they are tender and 'falling off the bone.'
When should I baste the ribs?
Baste the ribs 2-3 times during the last 30 minutes of baking after they have been uncovered.
How many pounds of ribs are needed?
You will need 3-4 lbs of St. Louis style ribs.
How should the ribs be seasoned before baking?
Sprinkle them generously with 1-2 teaspoons of garlic salt to taste.
What should I do after the first 45 minutes of baking?
Carefully drain any excess grease from the ribs before applying the BBQ sauce.
How do I thicken the BBQ sauce?
Simmer the sauce uncovered in a stock pot to allow it to reduce and thicken to your desired consistency.
Can I adjust the spiciness of the sauce?
Yes, you can adjust the amount of Frank's Red Hot sauce to achieve your desired heat level.
What spices are included in the sauce?
The sauce includes chili powder, onion powder, dry mustard, celery seed, paprika, and black pepper.
How long do the ribs bake after the sauce is added?
The ribs bake for an additional hour once covered with foil and sauce.
How should the ribs be cut?
Cut the ribs into manageable serving sizes before placing them in the roasting pan.
What is the best way to cook the sauce initially?
Bring the mixture to a boil over medium-high heat for about 15 minutes before reducing to a simmer.
Why is celery seed used?
Celery seed adds a specific depth of flavor, but the recipe suggests being cautious with the quantity (1-2 teaspoons).
Should the ribs be covered during the whole baking process?
No, they are baked uncovered for the first 45 minutes and the last 30 minutes, but covered for the middle hour.
Can I make the sauce the day before?
Yes, beginning the day before is recommended to allow the sauce to develop its full flavor.
What type of hot sauce is recommended?
The recipe specifically mentions Frank's Red Hot sauce.
Is this recipe suitable for gatherings?
Yes, it is described as perfect for gatherings or a satisfying family meal.