As a fairly new carnivore, “exotic” cuts of meat are still very exciting for me. So, I decided to try my hand at making some ribs.
I live in Astoria, where there are large pockets of communities of people of Greek or Middle Eastern descent. There are lots of small, very specific mom-and-pop shops that are still run by Mom or Pop or Jr or all three. In particular, there’s a butcher shop that I love. That’s where I went to get my ribs.
I bought a rack of spare ribs, which are the ribs from the front of the animal. I bought an entire rack, un-trimmed, and cut it down myself into a St. Louis-style cut using this very helpful guide from Serious Eats. I would definitely encourage you to try doing this! I learned a lot about the structure of this cut of meat from trimming it down myself. Don’t be intimidated, but do make sure you have a cutting board or surface large enough to hold the whole rack.
This recipe is incredibly easy once the butchering is done. That’s what I love about dry rubs: mix some stuff in a bowl, smear it all around with your hands, and you’re good to go! You will want to cook this in a pan with a rack on the bottom, to elevate the ribs as they cook so the drippings can collect underneath it.
Also, in case your eyes are bigger than your stomach (and they might be unless you have some friends to help you eat all of these ribs) these are excellent reheated, both in the microwave and a toaster oven.
- 1 rack st-louis style ribs
- 1 tsp smoked salt
- 1 tsp onion powder
- 1 tsp ginger powder
- 1 Tbsp coconut sugar
- 1/2 tsp garlic powder
- Preheat the oven to 450°.
- Mix the spices together in a bowl. Rub the spice mixture generously all over the surface of the ribs.
- Place the ribs on a rack on a tray and put them right under the heating element. Cook at 450° for 5 minutes, or until the sugar on the ribs starts to caramelize.
- Turn the heat down to 325° and cook for another three hours, until tender.
- I used some Smoky Cara Cara Orange Sage salt as the smoked salt here, and it was great!