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Oven Roasted Pork Ribs

by Chef Stavo Gonzalez

On a recent grocery trip to HEB in Houston, I picked up an amazing deal on ribs.

Please note, this beautiful rack of ribs  is cut in the St. Louis style, not necessarily prepared in that style.

The St Louis style cut simply means the top portions or tips of the spare ribs are cut off. This also allows the rack to sit flat. 

Whenever cooking ribs make sure you set aside several hours since proper preparation  of ribs involves cooking low and slow. The first step in my process is to make sure the ribs get to room temperature, next remove membrane on the bottom side of the ribs and season.

I seasoned these with 1 teaspoon of Stavo's Cajun Seasoning and a half teaspoon of both coarse kosher salt and fresh ground peppercorns. I allow the ribs to sit at room temperature for at least another half hour after being seasoned. Next place in oven safe pan and into a preheated oven set to 325 degrees with loosely tented aluminum foil. 

The ribs will now cook for about 3 hours. Feel free to check on them every hour and basting with its own juices at that time is a good idea. 

Remove ribs at the 3 hour mark and pour out any drippings. Now brush on barbecue sauce and return to oven uncovered for another 30 minutes. See below for my bourbon barbecue sauce. 

Remove from oven, let rest a few minutes and enjoy!


1 Teaspoon Brown Sugar
1/2 Cup Ketchup
1 Teaspoon Stavo's Cajun Seasoning
1/4 Cup of Your Favorite Bourbon
1 Tablespoon Worcestershire Sauce


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