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So, I never heard of them until we went to a restaurant which offered either St Louis ribs or baby back ribs.
Fast forward, and Publix had St Louis style ribs on sale and I bought some.
I like them because they are meaty and already separated. I opted to cook them in the oven in a closed casserole with a 1/2" of water for one hour at 325 and another hour at 250. Then I transferred them to a sheet pan and slathered them with Sweet Baby Ray's sweet Hot BBQ sauce at 350 until the sauce was caramelized... about a half hour. They were the best ever.
I don't know if I'm just behind the times, but I never saw these ribs before, and love these ribs. If you are the kind of person who loves standing over a grill, I bet they'd be great that way too, instead of the oven.
I always thought St. Louis ribs were the wider, sparerib type of ribs, rather than the shorter back ribs.
Your recipe sounds wonderful, and is making me want ribs right now.
St Louis style ribs are spare ribs that have been trimmed down. Once they are trimmed down separating them is much easier when they are cooked of course but you can do it before cooking as well.
They are fattier and my husband likes them best. I make them a lot in the summer, first in the oven then finished off on the grill. I prefer the baby backs.
I buy regular spare ribs and trim them to St Louis style for my BBQ ribs. They aren't fatty, because I cook them at 225°F - 250°F in an offset "stick-burner" to render the fat and connective tissues. I've never seen raw St Louis style ribs sold separated, but I'm in Dixie.
I buy regular spare ribs and trim them to St Louis style for my BBQ ribs. They aren't fatty, because I cook them at 225°F - 250°F in an offset "stick-burner" to render the fat and connective tissues. I've never seen raw St Louis style ribs sold separated, but I'm in Dixie.
I know, right? My Publix had them once, and they were even on sale. I hope they keep having them, because I think they are far superior to baby backs. Each rib seemed to have the perfect proportion of meat and fat. They were awesome.
I make a rub consisting of onion powder, garlic powder, salt, chili powder, a little brown sugar and mustard powder. Let sit in the fridge overnight. Put them in the oven low and slow for about 2 hours then finish on the grill. I need a new grill this year.
I make a rub consisting of onion powder, garlic powder, salt, chili powder, a little brown sugar and mustard powder. Let sit in the fridge overnight. Put them in the oven low and slow for about 2 hours then finish on the grill. I need a new grill this year.
Mine is similar, but it also has cumin, paprika and cayenne, as well as those things. We love dry rub, too.
I buy regular spare ribs and trim them to St Louis style for my BBQ ribs. They aren't fatty, because I cook them at 225°F - 250°F in an offset "stick-burner" to render the fat and connective tissues. I've never seen raw St Louis style ribs sold separated, but I'm in Dixie.
Okay - what the heck is an offset stick burner? (And please see my question in the general food forum about soupbase.com, Dirt Grinder. )
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