Oven-baked St. Louis-style ribs
6 pounds bone-in St. Louis-style ribs, membrane removed and trimmed
2 tablespoons vegetable oil
1½ tablespoon apple cider vinegar
1½ tablespoon dried mustard powder
2 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon kosher salt
2 tablespoons freshly ground black pepper
¼ cup brown sugar
2 teaspoons parsley flakes
1½ teaspoons crushed red pepper flakes
1 cup preferred barbecue sauce, store-bought or homemade
Preheat the oven to 375 F.
In a mixing bowl, combine together the dried mustard, paprika, onion powder, garlic powder, salt, pepper, brown sugar, parsley flakes and red pepper flakes. Mix until well-blended.
Drizzle the oil on all sides of the ribs, using your hands to fully coat the meat.
Sprinkle the dry rub all over the ribs, followed by the apple cider vinegar, again using your hands to fully coat with all the seasonings.
Transfer the ribs onto a large, ungreased baking sheet, and cover with aluminum foil.
Place the baking sheet in the oven, and allow to cook for 1 hour, 20 minutes.
Remove the ribs from the oven, and remove the foil. Using a kitchen brush, brush your preferred barbecue sauce all over the ribs.
Turn the oven to broil, and place the ribs back in the oven, uncovered. Allow to broil until the sauce thickens and becomes sticky on the ribs, about 5-10 minutes.
Remove ribs from the oven, and allow to cool for 5 minutes. Cut the ribs in pairs, and serve on individual plates, or place on a large serving dish for self-service. Garnish with more barbecue sauce, if desired.
Pro-tip: This recipe would also work with baby back ribs, spare ribs or beef ribs.
Pro-tip: Leave the barbecue sauce off if you prefer just the dry rub on the ribs.
