for your table
For more pork recipes, see pages 68-69.
4 pounds St. Louis-cut ribs
3 cup barbecue sauce,
your favorite brand
Barbecue St. Louis Ribs
¼ cup extra light olive oil
1 tablespoon brown sugar
2 tablespoons red wine vinegar
Leaves from 5 thyme sprigs,
1¼ teaspoons salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
Black pepper, freshly cracked
Ribs are the ideal barbecue food
By Fabio Viviani
AS THE TEMPERATURES rise, schools close and
outdoor pools open, one thing is clear: It’s grilling
season. Whether you’re planning a casual backyard
barbecue or looking to impress guests at a sit-down
dinner, nothing says summer quite like some delicious ribs. Two of the most popular kinds of ribs are
baby back ribs and St. Louis spareribs. Here are
some facts and cooking tips.
Baby back ribs
Baby back ribs are pork loin ribs; contrary to
popular belief, they’re named for their size and not
the age of the hog. Compared to larger pork spareribs, baby back ribs are shorter, have less fat and are
When shopping for pork ribs, look for a rack
with reddish-pink meat. Pork with a dark red color
also has a good ;avor, but it must be cooked and
eaten immediately. ;e fat on pork should be pure
white, not gray. Raw pork normally keeps for about
two to three days if refrigerated and kept sealed in
its original packaging. A;er cooking, pork will keep
for four to ;ve days in the refrigerator. But it’s a mystery why anyone would want to wait to eat it!
Because of baby back ribs’ compact size, they
make excellent appetizers as well as a main course.
Since the meat is so tender, it also takes less time to
cook. A;er cooking, the rack can be cut into individual ribs, making ideal ;nger food.
through the brisket bone of the sparerib meat to
separate the rib tips. Once the rib tips are removed,
the spareribs that are le; are rectangular, making
them easier to cook and serve.
Basically, what you are getting with a St. Louis
cut is more meat and less fat. Because the ribs are
trimmed di;erently, the meat shrinks away from the
ends of the bone to form “handles” that make the
ribs easy to pick up and eat.
As you might guess, the name of these ribs
comes from St. Louis, where they are frequently
cooked with a lot of barbecue sauce and braised in
dark, spicy beer, which adds lots of extra ;avor to
One of the many great things about ribs is that
they can be smoked, slow-cooked in the oven, barbecued, braised or boiled before grilling. Cooking
styles vary among regions, making Kansas City
along with other Midwestern cities famous for—
and very proud of—their particular style of ribs.
Ribs can be prepared with rubs or sauce, or without
to allow their natural juices to enhance their ;avor.
And whether you cook the meat until it is cooked
through or falling o; the bone, it doesn’t matter.
;ese ribs are great no matter how they’re prepared.
Regardless of whether you serve baby back or
St. Louis–style pork ribs this summer, your meals
are bound to be a success. A;er all, isn’t everything
better with a little pork? C
Whisk together all of the marinade
St. Louis ribs
ingredients in a measuring cup.
Arrange the ribs in a shallow baking
dish and pierce them all over with
a fork, then pour the marinade on
top. Use your hands to rub it into
the meat, making sure all the ribs
are coated nicely. Cover with foil
and refrigerate for a few hours
Preheat your oven to 275 F.
Arrange the ribs meat side up in
one layer in a shallow roasting pan
and brush the barbecue sauce all
over them. Reserve the marinade
from the ribs and use it to baste
them a few times during the cook-
ing process. Roast the ribs slowly
for about 2½ hours or until the
meat falls off the bone when
pierced with a fork.
Recipe by Fabio Viviani. Copyright
© 2013, VF Legacy, LLC. All Rights Reserved.
St. Louis ribs are also pork ribs, taken from the
bottom of the sparerib. ;ey are prepared by cutting
Fabio Viviani spent ;ve seasons on Top Chef and
owns three restaurants. For recipes and more, visit
Costco warehouses carry unseasoned back and St. Louis ribs in
the meat case and preseasoned
back or St. Louis ribs in the deli
case. Fabio’s Italian Kitchen, by
Fabio Viviani, is available in most