Saturday, October 3, 2009

Weekend Cook: St. Louis Pork Ribs

Mmmm. Ribs and slaw. I can eat ribs all year long, but this will probably be the last time we have slaw and fresh tomatoes for sides. When the weather turns damp and miserable, steamy hot sides are called for.

(Note the test piece.) I set the charcoal grill to 225f (it slunk down to 200f during the first hour). I dusted the ribs with a sugar-based rub and let it cook for 5 hours, then placed the ribs in foil with one cup of tomato sauce for 2 hours.

Done. The bones slide right out of the slab.

My standard slaw recipe is here. Just scroll to the bottom of the page.