Description
St. Louis Style Spareribs USA – meaty ribs for low & slow
St. Louis style spareribs are a classic American cut from the side of the pig, trimmed so that all the bones are roughly the same length. The result is larger, more even and meatier ribs than baby back, with good texture and juiciness. Each rack weighs approx. 1–1.5 kg.
The even shape means the ribs cook evenly from end to end. That gives better control and a more predictable result, whether you use a smoker, a grill or an oven. St. Louis ribs have a natural balance of meat and fat. The fat renders gradually during cooking and gives the juiciness and tenderness American BBQ is known for.
Please note: This product is only available in Norway.
Cooking
These ribs are made for low & slow. Cook them at a low temperature over time, in a smoker, on a grill with indirect heat or in the oven. A typical cooking temperature is between 107 and 135°C, and many prefer around 120–130°C for a good balance between tenderness and cooking time.
The ribs are done when the meat is tender and starts to pull away from the bones, often at a core temperature of around 88–96°C. About 90–93°C is a good starting point, but tenderness matters more than the number.
If you use BBQ sauce, brush it on towards the end of cooking so it sets without burning.
Facts
- Origin: USA
- Weight: approx. 1–1.5 kg per rack
- Suitable for smoker, grill and oven
Frequently asked questions about St. Louis spareribs
Can I order the meat online?
No. Meat is only sold in our shop at Bratsbergvegen 2E in Trondheim, Norway.
What is the difference between St. Louis ribs and baby back?
St. Louis ribs come from the side of the pig and are trimmed to an even shape. They are larger and meatier than baby back ribs.
What temperature should I use?
A typical cooking temperature is 107–135°C, and many prefer 120–130°C. The ribs are often done at a core temperature of 88–96°C, when the meat is tender.
When should the BBQ sauce go on?
Brush on the sauce towards the end of cooking so it does not burn.
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