Not every rib night needs a smoker. With a good rub, a tight foil wrap and a few hours at a low oven temperature, you can pull out ribs that are tender, juicy and glazed, even on a rainy Sunday.
St. Louis-style ribs are spare ribs trimmed into a neat, rectangular rack. They're meatier than baby backs and have plenty of marbling, so they stay moist through a long cook. Ours run about 2.5 lb per rack.
The pigs behind these ribs spend their lives outdoors on our farm in Gates County, rooting and running the way pigs should. That shows up on the bone.
Serves: 3–4 · Prep: 10 min · Cook: 2½–3 hr
Ingredients
1 rack St. Louis ribs (about 2.5 lb)
2 Tbsp brown sugar
1 Tbsp paprika
2 tsp kosher salt
1 tsp garlic powder
1 tsp black pepper
1 cup barbecue sauce (a vinegar-based NC sauce works well too)
Instructions
Heat the oven to 275°F. Flip the rack bone side up and peel off the thin membrane (see the tip below).
Mix the sugar and spices and rub them over both sides of the ribs. If you have time, let them sit 30 minutes.
Lay the rack meat side up on a large sheet of foil on a sheet pan, then wrap it tightly so steam can't escape.
Bake about 2½ hours, until a toothpick slides easily between the bones and the meat has pulled back from the bone ends.
Carefully unwrap (watch the steam), pour off the juices, and brush the ribs with sauce. Turn the oven up to 425°F and bake 5–10 minutes, until sticky. Brush once more if you like.
Rest 5 minutes, then slice between the bones and serve with extra sauce.
Safe Internal Temperature
Ribs are safe once they reach 145°F with a 3-minute rest, the USDA guideline for whole pork cuts. For tender, pull-off-the-bone ribs, though, you're looking for roughly 195–203°F between the bones, where the collagen has melted.
Farmer's Tip
Grip the membrane with a paper towel and it peels right off in one piece. Start at one end by sliding a butter knife under it to lift a corner.
Variations and Serving Ideas
Grill finish: Instead of the 425°F oven, finish the unwrapped ribs over medium heat on the grill for a few minutes per side.
Dry ribs: Skip the sauce and dust with a little extra rub before the final bake.
NC style: Brush with the vinegar sauce from our pulled pork post instead of a thick sauce.
Sides: Baked beans, potato salad, corn on the cob or Southern green beans.
Frequently Asked Questions
Do you remove the membrane on ribs?
Yes, we recommend it. The membrane on the bone side turns tough and chewy when cooked and keeps the rub from reaching the meat.
Should ribs be wrapped in foil in the oven?
For this method, yes. Wrapping traps steam, which keeps the ribs moist and speeds up the tenderizing. You unwrap at the end to glaze.
What's the difference between St. Louis ribs and baby back ribs?
St. Louis ribs come from the belly side (spare ribs trimmed square) and are meatier and fattier. Baby backs come from higher on the loin and are smaller and leaner.
Bring It Home
Get the pork for this recipe: Order our St. Louis Ribs online. Pick it up at the farm (106 Kellogg Fork Rd., Sunbury, NC), or get free local delivery within 20 miles on orders of $75 or more. We're local only and don't ship.
More recipes from the farm: Eastern NC Pulled Pork (Slow Cooker Boston Butt) · Southern Collard Greens with Smoked Ham Hocks
About Spence Fields: We're a family farm in Gates County, North Carolina. We started in 2021 to raise better pigs: outside on pasture and in the woods, from farrow to finish, right here on the farm. You'll also find us at the Edenton Farmers Market.
