St Louis style ribs, macaroni salad and a very Happy 4th of July

Celebrating our nations independence is a cause for celebration and traditionally involves food which plays a large part in the celebration. Ribs are one of my favorites, tender fall off the bone St Louis style pork ribs (flatter than baby back ribs with more fat) and some macaroni salad on the side. The ribs are simple to make either on the grill or in the oven, sticky, slightly sweet, smoky and utterly delicious. Macaroni salad is the perfect accompaniment and is best made the day before you serve it. Here’s how to make it:

St Louis style ribs

one slab of ribs serves 3-4 people

dry rub

2 heaping tbs dark brown sugar

1 tsp paprika

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

1 1/2 tsp kosher salt

1/2 tsp black pepper

combine all ingredients and set aside. Double or triple the recipe if making more than one slab of ribs.

Making the ribs

1 slab St Louis style pork ribs (approximately 2 1/2- 3lbs)

the dry rub


your favorite BBQ sauce (I like Stubbs)

Preheat oven to 300 degrees. Remove the membrane from the bone side of the ribs. Sprinkle some salt on both sides and then rub the dry rub into the ribs on both sides. Wrap well/seal in aluminum foil bone side up, place on a baking sheet covering tightly/sealing with more foil, bake for 4-5 hours. Remove from the oven, generously brush BBQ sauce on both sides, turn on broiler and position oven rack in the middle of the oven. Broil uncovered until the sauce is caramelized adding more sauce if desired.. To serve, cut and separate the ribs in between the bones.

Macaroni salad

serves 4-6

1/2 lb short pasta ( elbow or cavatappi)

3/4 c mayonaise

2 tbs apple cider vinegar

1-2 tbs milk

1 tbs sugar

salt and pepper

1-2 stalks celery chopped

1 carrot peeled and chopped

1/2 red bell pepper chopped

1 c corn

chives or scallions

Cook the pasta adding the corn at the very end of cook time, drain and rinse with cold water, set aside. Whisk the mayo, milk, vinegar, sugar, salt and pepper to taste. Chop the vegetables. Add the cooled pasta and corn to mixing bowl, add the chopped vegetables and the dressing. Mix thoroughly, cover and refrigerate overnight. Before serving adjust seasoning, add more dressing if needed along with some chives or scallions. Note: I found 1 tbs of sugar in the dressing was perfect but you can add the sugar little by little, taste as you mix and make it as sweet or not sweet as you like.

For more recipes click here or visit @apuginthekitchen on Instagram/meta

Leave a Reply

Your email address will not be published. Required fields are marked *