American · Dinner · All year
St. Louis Ribs
4.6 · community
20m
Prep
240m
Cook
Med
Level
780
Energy
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.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Pork Ribs — St. Louis cut, membrane removed
Ketchup — simmered into Kansas City sauce — see the sauce library
3 steps
Method
1
Rub the slab all over and rest 1 hour (or overnight).
60 min — timer available in cooking mode
2
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.
270 min — timer available in cooking mode
Why this works
The "bend test" beats any timer: lift one end — the surface should crack, not flop (undercooked) or fall apart (past it).
3
Unwrap, paint with sauce, and finish 20 minutes unwrapped (or broil 4) until sticky. Rest 10, slice between the bones.
20 min — timer available in cooking mode
From the pass
Chef's notes
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
A sharp green salad
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavour profile
Sweet
1
Salty
3
Sour
1
Bitter
0
Umami
4
Heat
1
Per serving
Nutrition
780
kcal
48g
protein
24g
carbs
54g
fat
3g
fiber
520mg
sodium
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Your notes
Understand it
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