On Jan 29, 10:27*pm, (z z) wrote:
> St Louis style spareribs. Mom knows best-I tried the others and then
> went back. I usually buy the Hormel slab from the grocery store. I just
> once bought them "fresh" from a local meat counter and they had done a
> really funky cut that was extremely annoying to try to eat.
>
> I remove the membrane-personal preference.
>
> Mom swears by 450 degrees for 30 min before reducing heat to really low
> so we compromized and did high heat for only 20min. It didnt seem to
> hurt the outcome.
>
> Ribs don't have to be barbequed either-I did some with an all purpose
> no-salt seasoning and that was quite good as well.
>
> Though Mom loves her homemade barbeque sauce I am all for quick and
> easy-after trying multiple bottles of sauce Kraft's brown Sugar barbeque
> sauce is awesome and cheap.

I'm fortunate to live in a town that has the most wonderful butcher so
I can get my ribs from him. Regarding barbecue sauce, I've found
Stubb's to be a good bottled sauce.

http://www.richardfisher.com