Monday , January 24 2022
Recipes: Jamie’s St Louis Style Ribs 1

Recipes: Jamie’s St Louis Style Ribs

Archer’s Butchers |

This is a perfect barbecue dish – ribs – from Norwich butcher, Jamie Archer


Whole belly pork

1tbsp of fennel seeds
1tsp of cumin seeds
1tsp of black peppercorns
1tsp of coriander seeds

2tsp of celery salt
1/2 cup packed soft dark brown sugar
1/4 cup granulated sugar
1tbsp of garlic powder
Heaped ½ cup fine salt
3tbsp of smoked mild paprika
1tsp of dried oregano
1tsp of cayenne

This is a bit like baby back ribs but with a bit more meat than standard baby back ribs. Basically, it is a whole belly pork with the rind and top layer of fat removed. Ask your butcher to do this for you – I am sure he or she will be happy to oblige. Once it is cooked to perfection, you will have a juicy tender rib that everyone will love.

First, you need to make the rub. This will enhance the natural flavours of the pork and give it a slightly sweet, salty, smoky flavour.

Toast the fennel seeds, cumin seeds, peppercorns, and coriander seeds in a dry pan over medium heat for a few minutes, shaking the pan, until the spices release an aroma. Tip into a bowl and let cool.

Blitz the toasted spices in a blender to a rough powder. Combine with the remaining ingredients and mix thoroughly. Keep in a sealed container for up to a week.

Once the rub has been made, generously rub it all over the ribs and leave on the side for approximately half an hour for the spices to infuse. Preheat the oven to approximately 140°c and place the ribs in a baking tray and pour in a mixture of lager and orange juice (about 50/50) up to about 1inch high. Cover with foil and leave to cook for approximately 3 hours. Check them for tenderness by poking with a sharp knife. If the knife has any resistance leave to cook for a bit longer.

When cooked through, remove from the oven and keep the juice left in the bottom of the tray. Skim the fat from the juice and mix with a good quality barbecue sauce. Preheat the barbecue and place the ribs on it, and baste them with the sauce. Turn them frequently until they are nice and sticky. Remove from the barbecue and serve with a zingy slaw and fries. 

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