Rainy Day Ribs

Rainy Day Ribs

Rainy Day Ribs

I don’t own a smoker. I probably won’t own a smoker. I do make ribs that get devoured. So why are they rainy day ribs? It’s simple,  you can make them in the oven in your house on a rainy day. It’s Labor Day Weekend and typically in Connecticut it rains at least one day. I make sacrifices for my family. Nursing a grill in a downpour isn’t one of them.

St Louis Style Ribs at my local ShopRite are very reasonably priced even when they are not on sale. They are less expensive than baby back but they are just as tasty and, bonus, you are getting a better meat to bone ratio. The recipe below is simple to duplicate and you can substitute to suit your tastes.  And, if you are not making these on a rainy day you have the option of finishing on the grill. This recipe will give you tender, fall off the bone ribs.


There are no exact measurements. This is done to taste.


Prep Time: 15 minutes  Cook Time 2 hrs 40 min.


1 or 2 racks of St Louis Style ribs (1 will feed 3 people)


Season Salt


Ginger (Dry)


Brown Sugar (1/4 cup per rack)

Your favorite BBQ sauce.


Preheat your oven to 250℉

You will need a large baking sheet and heavy duty aluminum foil.

Cut two sheets of aluminum foil that are at least two inches longer than your pan. Place one sheet in the sheet pan. Your ribs need to come out of the cryovac and will need to be pat dried with paper towel. Put the rack(s) in the pan curved side down. Season them with everything except the brown sugar. Turn them over and repeat seasoning them adding the brown sugar last. Use your hand to rub the sugar and seasonings on to the ribs. Take the second sheet of foil and match up the edges to the bottom piece. Fold the edges to make a packet. Place the sheet pan into the preheated oven.

Bake for 2 hours. After 2 hours remove from the oven and remove the top sheet of aluminum foil carefully! There will be steam! Turn up the temperature to 350℉. Sauce your ribs. I pour a line of sauce and brush it in. Put the ribs back into the oven and bake for 15 minutes. Remove and repeat brushing on sauce. Return to over for an addition 15 minute.

Remove the ribs and wait about 5-10 minutes before cutting the up. I use a large cleaver like knife that you see in the picture. Line the knife up with the space between the ribs and cut them apart. Serve and enjoy.

Alternately, if you want to you can finish the ribs on a medium hot grill for 30 minutes. Sauce them prior to them going on the grill and 15 minutes in.

Serve with you favorite sides.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.