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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 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 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’re tightly wrapped in foil to prevent drying out the meat. To give the ribs a real flavor hit, they’re bathed in a spicy sauce right before going in the oven.
The sauce slow bakes right into the meat. Toward the end of the cooking time, the ribs are then uncovered and coated with sauce again, this time to form a nice sticky topping.
INGREDIENTS TO MAKE ST LOUIS PORK RIBS
- St Louis Style Pork Ribs – meatier ribs than baby back, cut from the belly of the hog.
- Red Pepper Flakes
- Chinese Five Spice – this is a ground combination of star anise, fennel seeds, szechuan peppercorns, cinnamon and cloves. If you don’t have five spice powder, you can substitute cayenne, cinnamon and ground cloves instead.
- Sesame Oil
- Rice Vinegar
- Garlic
- Soy Sauce
- Honey
- Hoisin Sauce
- Minced Ginger
- Tomato Sauce
HOW TO MAKE EASY PORK RIBS IN THE OVEN
This is a totally simple dish to make. The deliciously basted ribs will be moist and tender and literally fall off the bone.
- Preheat oven to 350°F. In a medium bowl, blend all of the ingredients except ribs.
- Cut ribs into single serving size pieces. Place the ribs on a greased, foil lined baking pan or casserole dish.
- In a medium bowl, blend all of the remaining ingredients to make the sauce. Using about 1/3 of the sauce mixture, coat both sides of ribs.
- Bake uncovered for 45 minutes with the bone side up.
- Drain the grease off the pan.
- Pour another 1/3 of the sauce over the ribs.
- Cover with aluminum foil and bake for another 1 hour.
- Uncover and bake for an additional 30 minutes, basting the ribs with the remaining sauce 2-3 times during final cooking stage.
More Rib Recipe Ideas
- Southern Style Slow Cooker Ribs
- Best Every Barbecue Ribs
Spicy St Louis Style Ribs
The only rib recipe you will ever need for Spicy St Louis Ribs. You'll need a knife and fork for these Asian inspired ribs!
5 from 1 vote
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Prep Time :15 minutes minutes
Cook Time :2 hours hours
Total Time :2 hours hours 15 minutes minutes
Servings :6
Calories :509
Course :Dinner
Ingredients
- 2.5 pounds St. Louis style pork ribs
- 1/8 tsp red pepper flakes
- 1 tsp chinese five spice
- 1 tbsp sesame oil
- 1/2 cup honey
- 1/4 cup hoisin sauce
- 2 tsp fresh minced ginger
- 1/3 cup tomato sauce
- 1 tbsp rice vinegar
- 1 tbsp minced garlic
- 1 tbsp soy sauce
Instructions
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.
Equipment Used
Nutrition Facts
Nutrition Facts
Spicy St Louis Style Ribs
Serving Size
2 ribs
Amount per Serving
Calories
509
% Daily Value*
Fat
34
g
52
%
Saturated Fat
10
g
63
%
Cholesterol
106
mg
35
%
Sodium
533
mg
23
%
Potassium
12
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
27
g
30
%
Protein
22
g
44
%
Vitamin A
71
IU
1
%
Vitamin C
2
mg
2
%
Calcium
34
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
2 Comments
-
Christine Mello
at
Yes, the entire baking time I leave the ribs alone. I turn them over when doing the final basting. Great question and thanks for asking!
-
Laure
at
Do you keep them bone side up the entire co*king time?
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I’m Christine, and I’m glad you’re here! Must Love Home is a food blog where you’ll find easy, family recipes with lots of flavor that even the beginner home cook can make. All are simple and most call for less than 10 ingredients Learn more…
