|Bon Appetit used|
Baby Back Ribs
in their version
I first saw a version of the Ribs recipe in a winter issue of Bon Appetit. In it, BA used baby back ribs. I love those little guys but for a main course, to me nothing beats St. Louis-cut Ribs. Baby Backs are smaller and have less meat on them. St. Louis are a trimmed version of Spare Ribs. They have a lot more meat than Baby Backs. I prefer them to anything the supermarket packages up. Those ribs always seem to have so much waste and inedible bits that I go out of my way to find the St. Louis cut. The original recipe was advertised as being a way of not having to wait for summer to enjoy the incomparable taste of great pork ribs. No grilling required, they bubble away on the top of the stove for most of the cooking time: Only at the very end do they go under the broiler to get their glaze and then only for minutes a side.
|The Coleslaw gets its tang|
from Green Apples and
Ribs would be nothing without Cole Slaw. I would miss the light green and carrot salad’s contrast with the ebony ribs. But it’s not just the color contrast. This particular Cole Slaw, made with green apple and Greek yogurt is a lively, tart contrast to the richness of the ribs.
|St. Louis-cut Ribs are|
9-10 pounds St. Louis-cut pork ribs, cut into individual servings. (I like to cut them into 2, 3 and 4 rib pieces so that whatever your appetite, there’s a rib that’s your size.)
|Cut Ribs into individual servings|
varying the size of the portions so
there’s something for light eaters