RecipeHive

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St. Louis Ribs with Vanilla-Brown Sugar Glaze

Posted by in Shared Member Recipes

The St. Louis rib offers the best of two ribs: the lush marbling of baby backs and the meaty richness of spareribs. Picture a center-cut section of a rack of spareribs trimmed down to the approximate shape and size of a rack of baby backs. It’s easy to cook, tender to the tooth, with flavor that just doesn’t quit. That’s why the St. Louis cut is our go-to rib at Barbecue University. And few prepare it better than Chris Conger of the Smoke Shack in San Antonio, Texas.

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Ultimate Caprese Salad

Posted by in Shared Member Recipes

Real talk: This caprese salad recipe should be made when the tomatoes are peaking-at the farmers’ market, you should be able to smell them before you see them. The moment only comes around once a year, so make the most of it (which is to say, do very little with them).