To make St. Louis ribs, portions of the rib are cut off at the tips. This cut is known as the pig brisket by some butchers. This cut features a lot of cartilage, but it's pleasant since it's softened by slow cooking at a moderate temperature. I like to cut them into smaller pieces. These juicy chunks make a great appetizer or main course since they are easier to handle than ribs and have a juicy, chewy quality. If desired, top with extra barbecue sauce before serving.
Components
- One-half pound of pork rib tips
- 1 tablespoon of spiced salt, or more if necessary
- Aluminum foil
- ¾ cup barbecue sauce, or your favorite amount
Guidelines
- If the underside of the rib tips has silver skin, remove it. Season the meat all over with seasoned salt.
- The seasoned meat should be put into an aluminum foil-lined baking pan. Place another piece of foil on top firmly, then refrigerate for at least 4 hours or overnight.
- Set oven temperature to 250°F, or 120°C.
- For two and a half hours, bake the foil-wrapped ribs in the preheated oven.
- After taking the pan out of the oven, raise the temperature to 350°F (175°C).
- If needed, remove the pan's lid and drain any leftover liquid. Drizzle the ribs with barbecue sauce.
- Bake in a preheated oven for fifteen minutes.
- After flipping the ribs, slather them with more barbecue sauce and bake them for a further fifteen minutes. Go through this process twice more.
- Chop the ribs into 1 1/2 to 2 inches, depending on your preferred serving size.
- After turning on the broiler, position an oven rack approximately six inches away from the heat source.
- For 2 to 3 minutes, or until the ribs are faintly browned, broil the ribs. Keep a cautious eye to prevent burning.
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