| Level: | Easy |
| Total: | 3 hr 7 min |
| Prep: | 7 min |
| Cook: | 3 hr |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 3 hr 7 min |
| Prep: | 7 min |
| Cook: | 3 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons finely ground black pepper
- 1 tablespoon ground oregano
- 1 tablespoon paprika
- 2 teaspoons celery salt
- 1/2 teaspoon cayenne pepper
- 2 racks St. Louis-cut ribs
Instructions
- To make the rib rub, combine all the ingredients. Rub over the surface of the ribs to coat.
- Preheat a BBQ pit or an oven to 250 degrees F.
- Rub both sides of the rack of ribs evenly with the rib rub. Place on the pit or in the oven, bone side sown, and roast for about 3 hours. About 15 minutes before the ribs are done, turn the rack over and let the other side get some color. (In the oven, turn the ribs occasionally, then broil to brown.) When the ribs are done, the rack relaxes and droops when you lift it at the center. Cut the ribs parallel to the bones and serve with lots of napkins.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1210 |
| Total Fat | 101 g |
| Saturated Fat | 33 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 67 g |
| Cholesterol | 346 mg |
| Sodium | 352 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1210 |
| Total Fat | 101 g |
| Saturated Fat | 33 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 67 g |
| Cholesterol | 346 mg |
| Sodium | 352 mg |
Reviews
I`ve been making these for years, with St. Louis or baby back ribs, in the oven and on the charcoal grill, they always turn out great !! Just for my personal preference I add garlic powder, and ground mustard, cut back a little on the black pepper, and a little more paprika (smoked Spanish sweet paprika).
Excellent recipe – easy to make, and makes for some tasty ribs. Also consider making the “Neely BBQ sauce” for those who may actually like the sauce – they pair well together!
This was the easiest recipe I have found for pork ribs. I cooked them in the oven. We ate these up in one night. Prepared as written. I am making them again tonight.
I’m rating this a 3 because of tenderness only. I followed the recipe to the T. Very bland flavoring. Needs lots of sauce. I guess I’m just used to REAL Texas ribs, but hey it never hurts to try a new recipe! You never know…
Hands down, best oven-cooked ribs recipe ever!!!! My boyfriend is a carnivore so it’s a challenge for myself, whom is a veggie lover, to make meals with meat that satisfies both he and I, more so, my boyfriend. He absolutely LOVES when I make these ribs. Thanks Paula!!
These were probably the best ribs I’ve ever cooked. The recipe was simple. I had more trouble keeping my grill at 250! The only negative comment…these are spicy even if you cut the pepper in half. Otherwise very enjoyable
It was very, very good. Thank you for the recipe.
make these all the time! the only way it could get any better, is if mr. perini cooked them himself and served them to me in his fabulous steakhouse in beautiful buffalo gap, tx!! yummy!!!! can’t wait to go back!!! check it out!!! he used to, and still may, cook for president george w. and the lovely laura!!
I’ve made this recipe twice now and they are better than any ribs I’ve had! The only adjustment I make is to add 2 tbs of brown sugar for caramelization. Looked at the suggestion made by c from ny, ny . OK if you’re in New York I suppose.
I did the recipe for this slightly diffrent, in place of the spicy cyan I used curry powder and also added a table spoon of granulated sugar, it was amazing.