Spicy St Louis Ribs – made with large pork ribs and a sauce chock full of flavor, you’ll need a knife and fork for these Asian inspired ribs!
One of the things I always miss about summer is the taste of barbecue meat, but no more. Spicy St Louis Style Ribs slow baked in the oven can be just as delicious and flavorful as off the grill. The secret is in the technique and the sauce. This is truly the only rib recipe you will ever need for Spicy St Louis Style Ribs. Ribs simply don’t get any better than this! You’ll need a fork and knife to eat these, as they will fall off the bone and be tastier than you can imagine.
While the ribs are slow cooking, they are tightly covered to prevent drying out. To give my ribs a flavor hit, they are bathed in a spicy sauce before being put in the oven. The sauce slow bakes right into the meat. Toward the end of the cooking time, the ribs are uncovered to finish baking and coated with sauce again, this time to form a nice sticky topping.
INGREDIENTS TO MAKE ST LOUIS STYLE PORK RIBS
- St Louis Style Pork Ribs
- Red Pepper Flakes
- Chinese Five Spice
- Sesame Oil
- Rice Vinegar
- Soy Sauce
- Hoisin Sauce
- Minced Ginger
- Tomato Sauce
HOW TO MAKE ST LOUIS STYLE PORK RIBS IN THE OVEN
- Preheat oven to 350°F. In a medium bowl, blend all of the ingredients except ribs.
- Cut ribs into serving sizes.
- Place on greased, foil lined baking pan or casserole dish.
- Coat both sides of ribs with 1/3 of the sauce.
- Bake uncovered for 45 minutes bone side up.
- Drain the grease off the ribs.
- Pour another 1/3 of the sauce over the ribs.
- Cover with aluminum foil and bake for 1 hour.
- Uncover and bake for an additional 30 minutes, basting the ribs with the sauce 2-3 times during final stage.
Spicy St Louis Style Ribs
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- Preheat oven to 350°F. Line a large rimmed baking sheet or dish with foil. Lightly grease or spray with non-stick cooking spray.
- In a medium bowl, blend all of the ingredients except ribs.
- Cut ribs into serving size pieces. Place ribs on greased, foil lined large baking pan or casserole dish. Brush both sides of ribs using 1/3 of the sauce, coating completely.
- Bake uncovered for 45 minutes bone side up. Drain the grease off the ribs.
- Pour another 1/3 of the sauce over the ribs. Cover pan with aluminum foil and bake for 1 hour. Uncover and bake for an additional 30 minutes, basting the ribs with the sauce 2-3 times during final cooking time.
NUTRITION INFORMATION PER SERVING
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