Dish

St. Louis-Style Ribs

St. Louis-style ribs are a type of pork rib that are cut from the belly of the pig. They are larger and meatier than baby back ribs and have a higher fat content, which makes them perfect for slow-cooking. The ribs are seasoned with a dry rub and then slow-cooked over low heat until they are tender and juicy. They are then coated in a sweet and tangy barbecue sauce and grilled to perfection. The result is a dish that is both sweet and savory, with a perfect balance of flavors. This dish is perfect for a summer barbecue or a special occasion.

Cuisine of the Americas› American cuisine

Meat Dish› Pork Dish

Origins and history

St. Louis-style ribs are a classic American barbecue dish that originated in St. Louis, Missouri. They are a popular dish in many barbecue restaurants and are often served with coleslaw and baked beans.

Dietary considerations

This dish is not suitable for vegetarians or those who do not eat pork. It is also not suitable for those who are allergic to barbecue sauce or spices.

Variations

Variations of this dish include using different types of barbecue sauce, such as a spicy or smoky sauce, to enhance the flavor of the dish. Some recipes also call for the addition of spices, such as cumin or paprika, to the dry rub for added flavor.

Presentation and garnishing

This dish is best served on a large platter, with the ribs arranged in the center and the coleslaw and baked beans arranged around the edges. Garnish with fresh herbs, such as cilantro or parsley, for added flavor and color.

Tips & Tricks

To ensure that the ribs are cooked to perfection, use a meat thermometer to check the internal temperature. The ribs should reach an internal temperature of 165°F before they are removed from the grill. Allow the ribs to rest for a few minutes before serving to allow the juices to redistribute.