St. Louis–style ribs just might be the best kind of ribs. For the traditional style, use spareribs and ask your butcher to cut them “St. Louis style”. This simply means that the breastbone will be cut off and the ribs will be in a rectangular shape. To get REALLY traditional, you’ll want to smoke your ribs, but we opted to bake ours in the oven for convenience. Oven-baked ribs still get perfectly tender and will be falling right off the bone!
YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 3 HOURS 35 MINS
3 lb. spareribs
2 tbsp. brown sugar
2 tsp. kosher salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1/2 tsp. freshly ground black pepper
1/2 tsp. chili powder
1/2 tsp. mustard powder
1/4 tsp. cayenne pepper
4 tbsp. butter, cut into cubes
1 c. barbecue sauce
Preheat oven to 300° and line a baking sheet with aluminum foil. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under the membrane and then peeling it away.
In a small bowl, combine brown sugar and seasonings. Rub mixture all over ribs until well coated.
Evenly distribute butter cubes over ribs, wrap tightly in foil, and place on prepared baking sheet. Bake until very tender, about 2 1/2 hours.
Switch oven to broil, unwrap ribs, and brush all over with barbecue sauce. Place back on baking sheet and broil until sauce starts to caramelize, 5 minutes.
I confess, I’m addicted to great burgers! Where ever I go I’m always in search of the perfect burger. I know burgers aren’t exactly healthy, but oh they are so good! The juicier the better!
I’ve been to many burger joints around the world, some make pretty good burgers, others don’t. I’d have to say one of my recent favorites, as far as fast food chains go, is Five Guys and Fudrucker’s; and locally Teddy’s. But little did I know my search for a better burger would end in my own backyard! This is the Best Darn Burger Ever!!
My son brought over his new creation a few weeks ago for our weekly barbecue. It was amazing! We loved it so much I had him make it again last week! He says that he was inspired by a show he saw on TV, you know one of those popular shows where the host runs around the world trying different food. He couldn’t recall which show it was, but though the show showed the burger it never gave the recipe; he had to improvise on the ingredients. Whatever he did it turned out perfectly!
The burgers were juicy, tasty, and has just a little bit of spice. It is by far the best darn burger I’ve had anywhere!
It took a bit of doing but I managed to pin down his “recipe”. I’m so excited to be able to share it with you! I hope you love it as much as we do! These burgers will be a great addition to your July 4th. barbecue!
Makes 7-8 burgers
2 Sticks Cold Butter
4 Tbsp. Cayenne Pepper
2 Tbsp. Finely Minced Garlic
2 Tsp. Sea Salt
1 Tsp. Ground Black Pepper
3 Lbs. Ground Beef (80%/20%)
Cheddar Cheese slices or your preferred cheese (optional)
Toppings – Lettuce, Tomatoes, Onions, etc.dar
The night before (or at least 6 hours ahead of time):
Place butter and spices in a food processor or bowl and mix well.
Remove butter mixture from processor or bowl and form into a log
Tightly wrap butter log in plastic wrap.
Refrigerate over night or at least 6 hours. Or until the butter is solid not soft.
When ready to grill:
Mix ground beef and eggs in a large bowl.
Divide evenly and form into 3/4″ – 1″ patties
Cut butter into 1/2″ rounds, cut as many butter rounds as you have beef patties. Any left over butter will be used while grilling.
Scoop out center of each burger. Don’t scoop out a hole, leave some meat on the bottom of the space.
Place a butter round in each patty.
Cover patty with scooped out meat and flatten
Top each patty with a slice of the remaining butter mixture
Grill to desired “doness”
Top patties with desired cheese just before removing from the grill.
Serve hot. Garnish with lettuce, tomatoes, onions, and other toppings.
I mentioned earlier that my husband is now on his low carb diet. One of the dishes I like to make for us is this Seasoned Flat Iron Steak.
It’s very versatile, you can use it to make a Steak Salad, slice it to make steak tacos, burritos, and quesadillas, or serve it with veggies and potatoes.
It’s so easy to make. I used Flat Iron Steak this time, but I’ve made it with Flank and Skirt Steak as well. The secret is to allow the seasonings to permeate the meat, so I leave it to season in the fridge overnight.