The spring semester is in full swing and that means that our schedule is crazy! During the weekdays starting at 3pm I am in the car until about 9pm. And on the weekends we have games or practices or some event that we have to drive our kids to the ends of the earth to attend. I know I am not alone and if you are in my shoes then you know how hard it is to drive and cook. So, if I can find a way to put dinner in the oven in the morning or afternoon and have it ready at dinner time then I am one happy mom.
This recipe for Oven Baked Ribs is a favorite of my family and I can make this way ahead of time if I need to. I used St. Louis Style ribs this time, but you can use Baby Back Ribs as well.
A little trivia about the difference between St. Louis and Baby Back…. St. Louis ribs are the meatier cut of ribs that are taken from closer to the breastbone. Baby Back ribs are leaner cut and are taken from closer to the backbone. I love the St. Louis ribs because there is more fat and more meat, but they take longer to cook. No one is really sure where the term St. Louis Style ribs comes from. There is talk that the guy who named them and put that cut of meat into the Institutional Meat Purchase Specifications (IMPS) for the Department of Agriculture was a huge Cardinals baseball fan…..
Anyway, when you make this recipe just plan on 2-4 hours of cook time. If you want you can make these ahead of time and keep them in the fridge until ready to eat. Just reheat them (wrapped in foil) in a low (300Â°) oven for about 25 minutes before you are ready to serve.