Also…

St. Louis-style ribs are actually spareribs that have been trimmed. The chewy cartilage and hard breastbone are cut away, and the bones are uniform in shape and size. This allows for even cooking and superior browning.

Preferred cooking method: smoker, charcoal or gas grill. If you do not have a grill, an oven is a good second choice.

Preferred seasoning: salt and black pepper to start. Smother with BBQ sauce toward the end of cooking.

Gaucho tips:

1. With a sharp knife, remove the silver membrane from the back side of the ribs before cooking.
2. If you use BBQ sauce, bring paper towels!
3. Be sure to wrap the ribs in aluminum if you use the oven to retain the moister.

Fun Fact: Between 1930-1960, about 15 smaller meatpacking businesses were founded in the St. Louis, MO area. The smaller packers decided to change the game by removing the tips, resulting in their rectangular shape. The meaty, rectangle-shaped racks became known as St. Louis-style ribs.

Disclaimer: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” *The FDA recommends cooking ground beef, veal, lamb, and pork to at least 160° F (71° C). Be sure to use a meat thermometer for best results.

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