St. Louis cut back ribs?

ipls3355 said:

Just ate at a restaurant that had "St. Louis cut back ribs" on the menu. Is their such a thing? The sure looked like spares to me. Tasted like rubber, which is about what I expected:roll:. But they did have a damn good piece of Shoe Fly pie:icon_smil

Click to expand...

One thing I've learned is that everything is open to interpretation. Just take the 'back' out of the description and you have what most people refer to as "ribs".

Does your shoo-fly pie look something like this?

[FONT=georgia, times, serif] ingredients[/FONT] [FONT=georgia, times, serif] directions[/FONT] 1 cup flour
3/4 cup Brown Sugar
1 heaping TBSP
Crisco Shortening
1 cup King Syrup
1 tea. baking soda
3/4 cup boiling water
1 beaten egg

Preheat oven to 375.

Mix flour, brown sugar and shortening into crumbs. Split the crumb mixture in half. Set the one half aside for crumbs.

Pour the King Syrup in the other half of the crumb mixture. Mix the baking soda in the boiling water. When this fizzes, pour on top of the king syrup/crumb mixture. If the soda/water doesn't fizz, you didn't get your water hot enough or your baking soda is bad. Dump out water and try again. Pie won't rise if it doesn't fizz. Add 1 beaten egg. Mix with fork.

Pour in unbaked pie shell. If you don't want to make your own shell, just use one of those fold out Pillsbury ones. Top with crumbs.

Bake in preheated 375 oven. Bake 10 minutes. Don't open the door, turn oven down to 350. Bake an additional 30-40 minutes.

There was just a thread on how to cut spares down to st. louis style. http://www.bbq-brethren.com/forum/showthread.php?t=32251 They are just regular spares trimmed down.

Grasshopper,

Read this thread: http://www.bbq-brethren.com/forum/showthread.php?t=32251 and you shall recieve the wisdom of how to trim a rack of full spares into St. Louis cuts. Use this wisdom wisely and you shall be the reciprient of epicurial bliss.