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Baked BBQ Ribs.jpg


Yield: 1 Rack

These ribs are done in your oven but no one
will ever know. Make two ribs for the next day!


1C            Dry rub (any great BBQ dry rub)
1               Rack of St. Louis cut of ribs
3T             Mustard (Creole, spicy brown or Dijon)
1C            BBQ Sauce (your own or a good quality btl.)


  1. Using disposable gloves, pat the rib dry. Remove the underside membrane by picking gently at one corner of the rib bone and pulling. It should come off in one long piece.

  2. Lay out a large piece of heavy duty foil and rub on your mustard, then generously sprinkle the dry rub shaking off any extra.

  3. Double wrap in plastic wrap and let sit in your fridge on a plate for 1-2 days.

  4. Remove the plastic wrap and place meat side down on the reserved foil creating a tight seal.

  5. Transfer to a sheet pan.

  6. Bake in a preheated 250 degree oven for about 2 hours. Remove and cool for 15 minutes. Increase oven to 350, open foil and drain off any liquid.

  7. Brush BBQ sauce on all sides.

  8. Place rack meat side up returning to oven , leaving foil open.

  9. Bake for 10 minutes, remove from oven, and brush more sauce on meat side only.

  10. Repeat baking and brushing 2X more for a total of  30 more minutes.

  11. If you want, place rack nearest to broiler and brown just to perfection at end.

  12. Cut rack down into individual ribs and serve with more BBQ sauce.

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