[zcaveman]

The best ribs I have had have been at my own hacienda. I get either the St Louis ribs or the baby backs and coat them with salt, pepper and oregano and put them on a hot grill. After they have been seared I transfer them to an aluminum pan and add some water and cover them with tin foil and let them slow cook. Then I uncover them and coat them with my favorite sauce. I serve them with a side of Mexican corn bread, cole slaw and baked beans. Best in the world.

Cheaper than any restaurant and no heart burn from the wood they use to cook them one.

Sorry - no reservations taken.

[jjdees]

Z, What kind of ribs are the St. Louis ribs?

[zcaveman]

St Louis ribs are cut off at the first knuckle. You don't get all of the cartilage and fatty part from the top.