St. Louis Pork Ribs

St. Louis Pork Ribs

Thicker and flatter than baby back ribs, St Louis Ribs attribute their rich flavor to delicious belly fat. These ribs, cut from the lower half of the rib section, were first trimmed into a rectangular rack in St. Louis – hence the name! Make sure to steam or add liquid to your ribs during the cooking process to keep them moist.

Chef Tips

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  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Before braising or slow-cooking, SEAR your meat for incredible depth of flavor.

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.