St. Louis-style barbecue
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St. Louis-style barbecue refers to
spare ribs Spare ribs (also side ribs or spareribs) are a variety of ribs cut from the lower portion of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones an ...
associated with the St. Louis area. These are usually grilled rather than slow-cooked over indirect heat with smoke which is typically associated with the term "barbecue" in the United States.


History

The ribs are often heavily sauced; St. Louis is said to consume more barbecue sauce per capita than any other city in the United States. St. Louis-style barbecue sauce is described by author
Steven Raichlen Steven Raichlen (born March 11, 1953 ) is an American culinary writer, TV host, and novelist. Early life Raichlen was born in Nagoya, Japan. He grew up in Baltimore, Maryland, US. He is Jewish. Education In 1975, Raichlen earned a Bachelor of ...
as a "very sweet, slightly acidic, sticky, tomato-based barbecue sauce usually made without liquid smoke." St. Louis-style
spare ribs Spare ribs (also side ribs or spareribs) are a variety of ribs cut from the lower portion of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones an ...
are cut in a particular way with the sternum bone, cartilage and
rib tips Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then ...
removed so that a well-formed, rectangular-shaped rack is created for presentation. This cut of ribs, formalized by the
USDA The United States Department of Agriculture (USDA) is the federal executive department responsible for developing and executing federal laws related to farming, forestry, rural economic development, and food. It aims to meet the needs of comme ...
as "Pork Ribs, St. Louis Style," allegedly originated with numerous meat-packing plants located in the region in the mid-20th century and put into the policy by a diehard fan of the
St. Louis Cardinals The St. Louis Cardinals are an American professional baseball team based in St. Louis. The Cardinals compete in Major League Baseball (MLB) as a member club of the National League (NL) Central division. Since the 2006 season, the Cardinals ha ...
baseball team. St. Louis-style ribs are often a class entry in barbecue competitions.


See also

* St. Louis cuisine *
Kansas City-style barbecue Kansas City-style barbecue refers to the specific regional barbecue style of slowly smoked meat originating from Kansas City in the early 20th century. Henry Perry is credited as the originator of the style, as two of the oldest Kansas City-s ...
*
List of regional dishes of the United States The cuisine of the United States includes many regional cuisine, regional or local Dish (food), dishes, side dishes and foods. This list includes dishes and foods that are associated with specific regions of the United States. __TOC__ Regional ...
* Maull's barbecue sauce *'' Sandwiches That You Will Like'' *
List of pork dishes This is a list of notable pork dishes. Pork is the culinary name for meat from the domestic pig (''Sus domesticus''). It is one of the most commonly consumed meats worldwide,Raloff, JanetFood for Thought: Global Food Trends Science News Online. ...


References


External links


St. Louis Style Ribs vs. Baby Back Ribs

The geography of American barbecue



BBQ Anatomy 101: Pork RibsSt. Louis BBQ Society
{{DEFAULTSORT:St. Louis-Style Barbecue Barbecue Pork dishes Cuisine of the Midwestern United States Cuisine of St. Louis