The competition cut — spare ribs squared into an even slab that cooks uniformly. Rub, smoke (or slow-oven), glaze: the 3-2-1 rhythm, explained honestly.
1.8 kg
🍖 Pork Ribs ›
St. Louis cut, membrane removed
200 ml
🍅 Ketchup ›
simmered into Kansas City sauce — see the sauce library
Mise en place
Before you start
Prep checklist
Pork Ribs — St. Louis cut, membrane removed
Ketchup — simmered into Kansas City sauce — see the sauce library
Rub the slab all over and rest 1 hour (or overnight).
Smoke at 120°C (or oven at 135°C) unwrapped 3 hours; then wrap in foil with the vinegar splashed in and cook 1.5 hours more, until the meat cracks when the slab is lifted with tongs.
💡
The "bend test" beats any timer: lift one end — the surface should crack, not flop (undercooked) or fall apart (past it).
Unwrap, paint with sauce, and finish 20 minutes unwrapped (or broil 4) until sticky. Rest 10, slice between the bones.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Anything cold and plentiful.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
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