I’ve been making ribs for eons, St. Louis Style BBQ Ribs included, but this time I decided to try something completely different. Instead of my usual sauce‑forward approach, I went with a simple dry spice rub and let the slow roasting do all the work. No barbecue sauce, no glaze, nothing fancy. Just beautifully seasoned ribs cooked low and slow until tender.
Served plain, with a side of fries and a little ketchup for dipping, they were perfect. The simplicity really lets the flavor of the meat and the spice rub shine, and sometimes that’s all you need. A different method, but definitely one I’ll be repeating.
Ingredients
- 1 rack St Louis style ribs
Dry Rub
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp brown sugar
- 1 tbsp kosher salt
- 1 tbsp ground black pepper
- 1 tbsp chili powder
- 1 tbsp sweet Hungarian paprika
Instructions
- Gather all ingredients before starting the recipe.
- Mix together all dry rub ingredients.
- Remove ribs from refrigerator at least one hour before roasting.
- Spread dry rub on both side of ribs.
- Set aside at room temperature for at least 1 hour and up to 4 hours.
- Pre-heat oven to 350°F.
- Line a sheet pan with non-stick aluminum foil.
- Transfer seasoned ribs to sheet pan, add 1/4 cup of water, or just enough water to cover the bottom of the pan by 1/4"
- Cover ribs with aluminum foil and place rib side down in a pre-heated oven.
- Roast for 3 hours. Turn ribs after 1.5 hours. Check after 3 hours to see if the ribs are soft when pierced with a fork.
- Remove aluminum foil and continue to roast for another 1/2 hour. Baste a couple of times with a turkey baster.
- Remove from oven and allow to rest for 5-10 minutes. Slice into rib portions and serve with fries and ketchup.
