Nothing screams summertime more than a delicious rack of St. Louis ribs. I mean am I right or am I right? Here is the thing as much as I love to BBQ, there is nothing better than oven roasted ribs. They sit in their pretty little tray for hours and hours and get sticky, gooey and unbelievably tender.


Don’t you just love ribs that fall off the bone. You hardly even need to chew these! Babies could eat them. My brother used to say babies could eat things when food was amazing. He would tell people this at the farmers market when he would sell my Dad’s salsa. “This is great on eggs, cereal, oatmeal, even babies could eat it.” Yes, I am sure babies would love salsa. Children say the cutest things sometimes.

These ribs are like the filet mignon of ribs. They melt right in your mouth. The key to this is an amazing sauce, an flavorful rub and cooking them for hours on a really low heat. These ribs will take about 4 hours to bake, but let me just say that they they are worth every sticky second. Make these on a lazy weekend day when you are catching up on laundry and housework, which is like every weekend anyway (RIGHT?!).


Okay, lets talk sauce and rub. Yes, you need both. Trust me, its amazing! They are both really easy and quick to make! They give the ribs such great flavor and the rub helps the sauce stay on better. Everything from a bit of spice, to a sweetness and even a smokiness. What else could you want in ribs?


Yummy yummy in my tummy!

St. Louis Ribs with Homemade Rub and Sauce!
Author: Nicole Nilsen
Prep time:
Cook time:
Total time:
Serves: 4
  • 3 pounds St Louis style pork ribs
  • 1 1/2 tablespoons of coconut sugar
  • 1/2 tablespoon red chili powder
  • 1/2 tablespoon dried garlic (either granulated or powdered will work)
  • 1/2 tablespoon granulated onion
  • 1/2 tablespoon dry mustard
  • 1/4 teaspoon adobe chili powder
  • 1 tablespoon Himalayan salt
  • 1/2 tablespoon black pepper
  • 2 tablespoons grape seed oil
  • 1/3 cup finely diced yellow onion
  • 1 clove garlic, minced
  • 1/2 -1 tablespoon Himalayan salt (start with 1/2 and add more later if desired)
  • 1 1/2 teaspoons red chili powder
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon fresh ground pepper
  • 3/4 cup water
  • 1/2 cup coconut sugar
  • 1/2 cup apple cider vinegar
  • 1 tablespoon worcestershire sauce
  • 6 ounce can of tomato paste
  • 10-15 small drops of Hickory Liquid Smoke
  • 3 tablespoons agave
  1. Preheat oven to 225 degrees
  2. Prepare a baking sheet by covering it with foil
  4. Add all ingredients to a medium sized bowl and mix well
  6. Grab a medium saucepan and add the oil, onion, salt and garlic
  7. Cook for a few minutes until the onions are translucent
  8. Add in everything else except the tomato paste, agave, and liquid smoke
  9. After about two minutes mix in your tomato paste and agave
  10. Allow for it to simmer for about ten minutes
  11. Add in the liquid smoke
  12. Allow to cook for 2 more minutes and give it a taste!
  13. Make any necessary adjustments (more salt, pepper, liquid smoke or agave)
  15. Slather both sides of the ribs with about 2 tablespoons each side. You want the ribs completely covered.
  16. Place the ribs on the baking sheet and completely wrap it with the foil (close it all up!)
  17. After 3 hours pull your ribs out of the oven
  18. Slather both sides with about 1/3 of the sauce
  19. Close the foil up and cook the ribs for another 30 minutes
  20. Pull the ribs back out of the oven and slather more sauce on both sides, leaving a thick layer on the top
  21. Stick it back in the oven for the last 30 minutes or until cooked, uncovered
  22. Leave it uncovered so that the sauce thickens right on the top!


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