On Tuesday, January 29, 2013 9:27:57 PM UTC-6, 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
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> once bought them "fresh" from a local meat counter and they had done a
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> really funky cut that was extremely annoying to try to eat.
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>
>
> I remove the membrane-personal preference.
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>
>
> Mom swears by 450 degrees for 30 min before reducing heat to really low
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> so we compromized and did high heat for only 20min. It didnt seem to
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> hurt the outcome.
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>
>
> Ribs don't have to be barbequed either-I did some with an all purpose
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> no-salt seasoning and that was quite good as well.
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>
>
> Though Mom loves her homemade barbeque sauce I am all for quick and
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> easy-after trying multiple bottles of sauce Kraft's brown Sugar barbeque
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> sauce is awesome and cheap.

You could pair St, Louis style ribs with St. Louis style barbecue sauce.
http://www.maull.com/sauces.html

--Bryan