St. Louis-style Ribs in the Oven

1. Preheat oven to 350°F. On a large baking sheet place two to three pieces of foil. Ensure the pieces are long enough and wide enough to wrap your ribs.
2. Start by removing the silverskin from the back of the ribs (see blog post for detailed instructions.)
3. Place the ribs on the aluminum foil-lined baking sheet. Cover the top and bottom of the ribs in a thin layer of yellow mustard (approximately 2 tablespoons).
4. Sprinkle the dry rub over the top and bottom of the ribs making sure to thoroughly cover them (approximately 1/3 – 1/2 cup).
5. Fold the aluminum foil up around the ribs making sure they are sealed up.
6. Place the ribs in the preheated oven and bake for 2 hours.
7. After 2 hours remove the ribs from the oven, open up the foil, and baste the tops of the ribs with your BBQ sauce (approximately 1/3 cup). We prefer a layer of sauce that fairly thin, you can still see the ribs, so that it really caramelizes as it continues to bake.
8. Once the sauce is on place the ribs back in the oven (DO NOT cover with foil) and continue to bake at 350 degrees F for 30 minutes.
9. Remove the cooked ribs from the oven and let them rest for 10-15 minutes. Carefully move them to a cutting board and slice the ribs apart.
10. Serve with extra BBQ sauce and enjoy!

Optional Gilling Instructions:

1. If you would like to get that grilled flavor you can cook the ribs as instructed for the first two hours and then you can either remove them from the oven, let them cool and then wrap ribs up and place them in the fridge until you are ready to finish them on the grill OR you can take them to the grill immediately.
2. When you ready to finish them on the grill heat the grill to 350-400 degrees F.
3. Baste the ribs with the BBQ sauce and then place them on the grill over indirect heat (this means not over the open flames but slightly off to the side.) Close the grill lid and let the ribs cook for 30 minutes.
4. Once they have finished cooking, remove them from the grill and let the ribs rest for 10-15 minutes, then cut and serve.