St. Louis Spares-Roasted
ST. LOUIS SPARES-ROASTED
(SPICES’ & HERBS’ BLEND RUBBED SPARE RIBS SLOW ROASTED TO PERFECT TENDERNESS)
After about 2 weeks of “heartaches” (literally),
thereat my brains and fingers missing the “one month old hard drive-factory-defective” laptop
…am back to action.
Post Lenten break my inner gusto longed for “meat”…
real flesh that I can gnash my teeth upon.
In raw mat freezer at commissary, chanced upon and sequestered pieces of spare ribs
sliced off from pork bellies we utilize for some dishes. Perfect.
The rest is history as my wife and I enjoyed using “bare hands”,
likened to olden Roman style of partaking open flame-grilled meat,
in this area of our food adventure.
FYI, to differentiate St. Louis Spares (spare ribs)
with that of Baby Back Ribs (loin backs) check this out:
(SPICES’ & HERBS’ BLEND RUBBED SPARE RIBS SLOW ROASTED TO PERFECT TENDERNESS)
After about 2 weeks of “heartaches” (literally),
thereat my brains and fingers missing the “one month old hard drive-factory-defective” laptop
…am back to action.
Post Lenten break my inner gusto longed for “meat”…
real flesh that I can gnash my teeth upon.
In raw mat freezer at commissary, chanced upon and sequestered pieces of spare ribs
sliced off from pork bellies we utilize for some dishes. Perfect.
The rest is history as my wife and I enjoyed using “bare hands”,
likened to olden Roman style of partaking open flame-grilled meat,
in this area of our food adventure.
FYI, to differentiate St. Louis Spares (spare ribs)
with that of Baby Back Ribs (loin backs) check this out:
Credit and thanks to: http://howtobbqright.com/stlouisvsbabyback.html
Prep time: 5 hours
Cook time: 1 hour 10 minutes
Total time: 6 hours 10 minutes
Makes/Serves: 4
Cooking medium: electric or gas range’s oven, appropriate roasting pan, medium stainless steel bowl, wire whisk
Special instruction(s):
INGREDIENTS:
4 pieces “meaty” spare ribs
50 ml. EVOO (Extra Virgin Olive Oil)
¼ of butter bar sliced into 4 pieces.
Cook time: 1 hour 10 minutes
Total time: 6 hours 10 minutes
Makes/Serves: 4
Cooking medium: electric or gas range’s oven, appropriate roasting pan, medium stainless steel bowl, wire whisk
Special instruction(s):
INGREDIENTS:
4 pieces “meaty” spare ribs
50 ml. EVOO (Extra Virgin Olive Oil)
¼ of butter bar sliced into 4 pieces.
In bowl, a well blended and tumbled MEAT RUB consisting of:
5 grams salt (fine or sea)
3 grams white or brown sugar
3 grams garlic powder
6 grams chili powder
3 grams paprika powder (for more reddish result)
2 grams nutmeg powder
2 grams coriander powder
2 grams ground black pepper
OPTIONAL 2 grams MSG (monosodium glutamate)
5 grams salt (fine or sea)
3 grams white or brown sugar
3 grams garlic powder
6 grams chili powder
3 grams paprika powder (for more reddish result)
2 grams nutmeg powder
2 grams coriander powder
2 grams ground black pepper
OPTIONAL 2 grams MSG (monosodium glutamate)
PROCEDURES:
1. Cover all sides and parts of ribs with meat rub. A little massaging will help in flavor penetration.
2. Refrigerate (DON’T FREEZE) for minimum of 5 hours to let flavor of meat rub permeate into flesh.
3. Pre-heat oven to 190deg. Celsius (375deg.F).
4. Line up your range pan with foil. This serves as non-stick barrier between your meat and pan surface as well as makes it
easier to collect and/or clean drippings.
5. Lay meat unto pan and spread EVOO unto all parts.
6. Pop in unto mid rack of oven and “sear” for 20 minutes.
7. Tone down temp to 140deg. Celsius (284deg.F) and continue cooking for 40 minutes.
8. Open oven door and put on top of each piece a slice of butter. Cook further for next 10 minutes. DONE.
9. Enjoy your new offering for the family.
1. Cover all sides and parts of ribs with meat rub. A little massaging will help in flavor penetration.
2. Refrigerate (DON’T FREEZE) for minimum of 5 hours to let flavor of meat rub permeate into flesh.
3. Pre-heat oven to 190deg. Celsius (375deg.F).
4. Line up your range pan with foil. This serves as non-stick barrier between your meat and pan surface as well as makes it
easier to collect and/or clean drippings.
5. Lay meat unto pan and spread EVOO unto all parts.
6. Pop in unto mid rack of oven and “sear” for 20 minutes.
7. Tone down temp to 140deg. Celsius (284deg.F) and continue cooking for 40 minutes.
8. Open oven door and put on top of each piece a slice of butter. Cook further for next 10 minutes. DONE.
9. Enjoy your new offering for the family.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
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