Simple Slow Roasted St. Louis Style Ribs Recipe (Rigged)

The Deuce is growing like a weed! His interest in cooking is increasing too. So he helped me prep an easy recipe for slow roasted St. Louis style ribs yesterday.

Simple Slow Roasted St. Louis Style Ribs (Rigged) by


I have made these fall-off-the-bone tender ribs twice before with a recipe from In the Kitchen with Kath. She adapted it from two other recipes. So naturally I had to rig it too!


Simple Slow Roasted St. Louis Style Ribs (Rigged) by


Preheat oven to 250 degrees. (Total cooking time 4-5 hours)

I place a 3-4 lb. rack of St. Louis Style Pork Spareribs on a foil lined baking sheet. Some people prefer to remove the membrane from the back of the ribs. I leave it on.


Simple Slow Roasted St. Louis Style Ribs (Rigged) by


The recipe calls for the combining of a few ingredients in a small container to make a dry rub. Hubby suggested that I add white wine to the ribs before applying the rub. I didn’t get fancy. I simply poured some Franzia Chardonnay on both sides–just enough to cover it.

Dry Rub

1/4 cup sweet paprika

2 tablespoons chili powder

1/2 tablespoon cayenne pepper

1 tablespoon ground cumin

2 tablespoons salt

2 tablespoons ground pepper

3 tablespoons brown sugar

Coat both sides of the rack with the dry rub. I get my fingers dirty so it is generously covered.


Simple Slow Roasted St. Louis Style Ribs (Rigged) by



Make sure ribs are bone-side down and place in oven for 2 hours.

Turn ribs over, pour a little more white wine on that side, and roast for 1 hour.

Return ribs bone-side down and add a little more white wine. Roast for 1 more hour or until meat easily pulls away from bone.

I sometimes add some of my favorite BBQ sauce and roast for 10 more minutes.

4-5 servings



Simple Slow Roasted St. Louis Style Ribs (Rigged) by


Do you prefer sauce on your ribs?

Do you normally cook ribs in the oven or on the grill?

Do you have a busy week planned?

See ya later,





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    • Happy to do it, Michelle! It’s going to be a great linkup. Thanks.

  1. Yum – these ribs look awesome!!! I like ribs with and without sauce!
    I’m usually lazy – if Chris doesn’t smoke our ribs then I do them in the crock pot.

    • Kim, thanks for idea! Making pork loin ribs in the crockpot today. Then I’ll be on the treadmill trying to work them off.

  2. Hi Kimberly,

    I found your post on Sverve. The picture of the ribs made me hungry and now I’m thinking of making these for dinner…and it’s only 11:30 a.m. LOL.

    Thanks for sharing this recipe. What I like most is that I have all the spices you used so I’m all set :).

    Definitely sharing this. Happy Wednesday!

    • So glad you enjoyed the post. Let me know if you make them and how they turn out. Thanks!

  3. I like my ribs with sauce, but if they have a good flavor I will eat without 🙂
    Pinned this to try, they look delish! Thanks for.sharing 🙂

  4. I never ate sauce on my ribs until recently I prefer the tangy sauce of Jim n nicks a place here in GA if I can’t have them I normally eat ribs without sauce. Yours looks good I can’t wait to fire up my grill this weekend for some good ole fashion ribs.