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 Recipes
St. Louis Style BBQ Spareribs Recipe
Easy St. Louis Style BBQ Spareribs
using Curtis Barbecue Sauce
Pork ribs, particularly spare ribs, are frequently cooked in and around the city of St. Louis, Missouri. The area provides the name of St. Louis-style ribs,
which are spare ribs with the sternum bone, cartilage and rib tips removed to create a rectangular-shaped rack. This cut of ribs,
formalized by the USDA as "Pork Ribs, St. Louis Style", allegedly originated with numerous meat-packing plants located in the
region in the mid 20th century.1.
It took us a couple seasons before we perfected grilling ribs on an electric barbecue and having them come off every bit as
delicious as those found at professional barbecue places, such as Curtis' BBQ in Putney, Vermont.
The same recipe can of course be applied to gas and charcoal grills as well. The trick... "SLOW AND LOW". Cook the ribs over low heat for
at least a couple hours. Any faster and you're simply burning them.
We also parboil (partial boil) our ribs the day before and
marinade the rack over night. WAIT! WAIT! Here me out! Now, professional barbecue chefs will immediately say that
the use of parboiling ribs, "Is not true, authentic barbecuing and robs the ribs of flavor", but there is an exception.
Not all of us have the luxury of a large smoker barbecue that we can BBQ the ribs in
for up to 6 hours, or even an oven to pre-bake the ribs in for a couple hours.
See, we live in the Tropics. Yup! Key West, FL in fact. More about me here.
Oh sure, during the winter if we get a cold snap I'll pre-bake the ribs in the oven for 2-1/2 hours at 250 degrees,
but you can bet that over the 4th of July when it's 90 degrees with a 100% humidity, I'm parboiling.
Parboiling quickens the process and softens the ribs without heating the house up while the ribs pre-bake
in the oven. 30 minutes of parboiling and we're done. We also live in a condo with a ground level patio, so gas and charcoal grills are against the bylaws.
Thus, we need to use an electric outdoor grill to finish the job. This is also
why we barbecue St. Louis Style Pork Spareribs instead of baby back ribs. St. Louis Style Pork Spareribs have lots of flavor, plenty to spare. Ha! No pun
intended. So if you own an electric grill, or are simply short on time, trust us and don't listen to everyone else, these spareribs will taste amazing!
Ingredients
Recipe
First, thoroughly thaw the ribs then parboil in a large pot for 35 minutes. Transfer the ribs into a large Zip Lock bag (cut rack in 1/2 and use
two Zip Lock bags if necessary) and thoroughly coat with BBQ sauce. Seal Zip Lock bag and rub the sauce all over the ribs. I call this,
"Giving it some love'n." Marinade over night, turning at least once.
The next day, fire up the grill and cook for 2-3 hours over low heat using hickory smoke chips to give the ribs a little extra
smoke flavor.
When the ribs are done the meat will be slightly charred and pull easily from the bone. We serve our ribs on a large
Countertop Cutting Board
with corn-on-the-cob and a roll of paper towels. No plates necessary. Enjoy!
Source: 1. http://en.wikipedia.org/wiki/St._Louis-style_barbecue
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