Low & Slow Oven Baked Ribs
If you've never made ribs in the oven, you're in for a tender treat. With low and slow heat and some patience - it will take close to 5 hours - you'll have a deliciously tasty, fall-off-the-bone tender rack of ribs.
We have a wide selection of rib rubs, any of which will work for this recipe, but we used an old favorite, St. Louis Rib Rub. Our St. Louis Rib Rub is hand blended with brown sugar, domestic paprika, celery salt, garlic salt, hickory salt, onion powder, ancho chiles, red pepper flakes, fennel seed, black pepper and vinegar powder.
If you want to make your own BBQ sauce, you can follow this recipe and substitute St. Louis Rib Rub for the Smoky Molasses Rub. If you use a prepared BBQ sauce, you can always boost the flavor by mixing in a tablespoon of our rib rub.
- 1 rack of baby back ribs (ours was 3 pounds which should serve 6 people)
- 3 Tablespoons St. Louis Rib Rub
- 1 cup BBQ sauce (prepared or homemade)
- Preheat oven to 250 degrees.
- Remove the membrane from the back of the ribs, cut away the extra flap of tough meat at the top and discard.
- Line a baking sheet with foil and lay the ribs on the sheet.
- Generously coat all sides of the ribs with St. Louis Dry Rib Rub. Work it in with your hands, making sure that all surfaces are coated.
- Roast ribs, meaty side up, in the oven for 2 to 2 1/2 hours, uncovered.
- Remove from oven, brush half of the BBQ sauce all over the ribs.
- Cover loosely with aluminum foil and return the ribs to the oven and continue roasting for an additional 2 to 2 1/2 hours.
- Ribs are done when they reach an internal temperature of 190 degrees.
- Increase the temperature in the oven to 450 degrees. Remove the ribs once again.
- Brush the remaining sauce over the ribs and place them back in the oven uncovered for 5 to 10 minutes to create a thick crust with the sauce.
- Remove from oven, loosely cover with foil and allow the ribs to rest for 5 to 10 minutes. Serve.
