There's no grilling or marinating—just two hours in the oven followed by a quick broil.
Lacquered with a tangy, garlicky hoisin glaze that's spiked with fragrant Chinese five-spice, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.
Make them for your end-of-summer barbecue, but be sure to provide plenty of napkins . St. Louis-style pork ribs are flatter and fattier than baby back ribs, which means that they'll brown more easily. The weight of a rack of can vary greatly, so you'll need to adjust the salt accordingly: As a general rule of thumb, use 1 tsp. salt for 1 lb. meat .1 Tbsp. plus 1 tsp.
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