Over the years the rib recipe at Big Bob Gibson Bar-B-Q has changed many times, running the gamut from full-size spare ribs to today’s meaty St. Louis–cut spare ribs. The seasoning and the sauce have evolved as well, moving from salt and pepper to a complex seasoning blend and a finishing touch of our own championship red sauce. Spare ribs are cut from the lower portion of the rib cage below the back ribs, including a portion of the breast bone. The bones of the spare rib vary in size and length, ranging from short and round to long and flat, and they have less curvature than baby back ribs. The meat contains a high percentage of fat and thus yields a tender finished product. The term “St. Louis cut” is used when the breast bone and cartilage are cut from a spare rib, leaving a slab of ribs with a more uniform size and shape. The breast bone can be used for stock, and the leftover meat and cartilage can be seasoned and cooked for rib tips. A full-size spare rib can be trimmed easily at home, or your local butcher can trim the rib and give you the bonus cuttings. The recipe that follows is as close to what we use at the restaurant as I can give without being disowned by the family. I think you will recognize the similarities—and perhaps even like it better!
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.