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OfflinegeokillsA
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St. Louis Style Pork Ribs up in dat Oven * 4
    #28238730 - 03/20/23 08:39 PM (10 months, 3 days ago)

Want some o' this? :yesnod:

 

Go get ya St. Louis style cut pork ribs, these are the meatiest/largest rack o pork ribs you're likely to find.

Turn them over so's you can see them bones (on a St. Louis cut, ~20% of the back side bones will be obscured with moar meat).

Take a knife and work loose a corner of the skin-like membrane that adheres to the back o' dem bones.

Grab a paper towel to pinch that little flap of membrane so it won't slip as you slowly and firmly pull it off the bones.  It will break/tear when it meets the meaty section of the cut (some tear all o'er the place), and that's fine.. just get as much off as you can. Small inconvenience to pay now, for a better eating experience later.  If you just can't figure out how to get it off, no worries, it's not going to ruin your meal, it's just a little bit of strange texture thrown into the final mix.. shoot, some people might actually even like it?


Now that that's outta the way, go get your dry rub spices all setup:
  • 2 tbsp garlic salt (or 1 + 1 garlic powder & salt)
  • 1 tbsp black pepper
  • 1-2 tbsp smoked paprika
  • 1 tbsp oregano
  • 1 tbsp brown sugar
  • 1/2-1 tsp cayenne pepper (depends how hot you like it?)


Mix them spices up and rub on your rabs, wrap tightly in aluminum foil and let sit for at least 15 minutes or overnight, whatever...

 


Preheat oven to 350*F, place wrapped rabs on a baking sheet and bake for 2 hours until tender.  Now, if you like your ribs super duper fall off the bone, you can overshoot a bit to 2.5 hrs.  If you like your ribs to render out less fat and hold onto the bones a bit more (requiring more of a BITE to tear 'em off), shoot for 1.5 - 1.75 hrs.  Different strokes for different folks!

When they done...

 


It'll be aboot time to mix up some BBQ sauce.  It's not strictly necessary, but it can add a nice little glazy tang to thangs! 

Now BBQ sauces can really be whatever the hell you want 'em to be.  For my part, I more or less use the following:

  • Finely minced onions browned up in some oil
  • Smoked Paprika
  • Garlic Salt
  • Fresh Ground Black Pepper
  • Brown Sugar
  • Ketchup
  • Mustard
  • Apple Cider Vinegar
  • Optional hit of hot sauce or hot pepper






Brush, spoon er smudge it across yer rabs :drooling:

 


Throw them back in the oven under the broiler for a little while, or just bake at the 350*F the oven's already at for 10-30 minutes, depending on how you like 'em and/or how your sauce interacts with the heat (thicker more sugary sauces can burn so you best keep an eye on things at this point!).

 


Well now this is about the time you're probably drooling, and for good reason.  Finding that fine line between the whole shabang totally falling apart vs still having a little bit of an ability to hang on the bone (...just barely) so you can take a proper bite, is the sweet spot in my book.


Let's eat!

 

   

         

                    :chefskiss:


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Invisiblesplit_by_nine
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Re: St. Louis Style Pork Ribs up in dat Oven [Re: geokills] * 1
    #28238826 - 03/20/23 09:12 PM (10 months, 3 days ago)

:excellent:


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OfflinePluviophile
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Re: St. Louis Style Pork Ribs up in dat Oven [Re: split_by_nine] * 2
    #28238854 - 03/20/23 09:31 PM (10 months, 3 days ago)

Looks good as fuck.
I’m making a few racks of baby back ribs this weekend.

Here’s a video showing the easiest way to remove the silver skin on the bone side.
Finding this method made the process so much faster and easier for me.



Edited by Pluviophile (03/20/23 09:32 PM)


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OfflinegeokillsA
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Re: St. Louis Style Pork Ribs up in dat Oven [Re: Pluviophile] * 1
    #28239286 - 03/21/23 08:29 AM (10 months, 3 days ago)

Nice, thanks for sharing the video! :rockon:


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OfflineLogicaL ChaosM
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Re: St. Louis Style Pork Ribs up in dat Oven [Re: geokills]
    #28242326 - 03/23/23 03:10 AM (10 months, 1 day ago)

Fuckin' CHOICE :justastonishing:

Never had that style, Ive only had Smoked BBQ style. This looks deliiish! :yesnod:


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OfflinegeokillsA
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Re: St. Louis Style Pork Ribs up in dat Oven [Re: LogicaL Chaos] * 1
    #28242525 - 03/23/23 08:05 AM (10 months, 1 day ago)

I love me some smoked ribs too!  But I have a couple of friends who do it so well, I get my fill when I see them :tongue2:... also I don't have a smoker, but some day, some day I will step into the realms of smokin' muh meatz! :yesnod:


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Re: St. Louis Style Pork Ribs up in dat Oven [Re: geokills]
    #28243042 - 03/23/23 01:27 PM (10 months, 1 day ago)

I bet you'll love it when u get one. Rich, smokey flavors, lots of woods to choose from. Its pretty chill. Could even add it to your St Louis prep :cool2:


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