My favorite way to cook St. Louis cut pork ribs is to cover them with chopped FRESH rosemary. Rosemary is a popular herb here on the Hawaiian island of Molokai, mostly used for cooking venison, which is abundant here. Not being a hunter, I find that rosemary really works well with pork.
Preheat your oven to 375 degrees. Cut the ribs apart with a sharp knife, then line a roasting pan with aluminum foil and place ribs, bone side down; meat side up on the foil, so the fat melts over the meat and the flavor of the rosemary enters the meat. Sprinkle the ribs with powdered garlic, salt and pepper, and chopped rosemary. Bake ribs for 1 hour.
I like to serve the ribs with baked sweet potatoes (skin on), that have been baked in the same oven, at the same temperature, for one hour. I also like to make a nice Asian Coleslaw. Enjoy!