How to Trim St. Louis Style Spare Ribs

TentHunter

Moderator
This post was inspired by a fellow forum member; Thanks Duke!

Trimming spare ribs to a St. Louis cut can seem difficult, but it's really quite simple if you keep it that way. There's NO need for special skills or bone cutting equipment!


What you need: A good sharp Chef or Boning knife, some paper towels & a clean cutting surface.
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Here's a typical whole rack of spareribs.
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Start by trimming off the Skirt Flap. Don't throw it away; use it for stir fry or put in on with the ribs as a snack (trim off the silver skin).
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Trim along the black or red lines Whichever you prefer. The Black line follows the bone tips and will make it look more like Baby (loin) Back Ribs.
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The bone here is cartilage-like and not hard to cut through. Don't worry about cutting through in one pass.
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You can separate the breast bone from the rib tips if you like and cook them up as well.
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Trim up the end of the rack or leave it alone whichever you prefer (more stir fry meat).
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The dreaded membrane. I like to start up at the corner by the meat because its easy to slip your finger under it there. Work it loose and use a paper towel to grab it & slowly work & pull it loose.
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All that's left is to flip the rack over and trim any excess fat as you see fit.
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Thanks! :)

Cliff
 
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TentHunter

Moderator
I want to say thanks to everyone for the kind comments in the original thread. You guys are always an inspiration!
 

mmmarvel

New member
Wonderful pictures, I still have problems/issues dealing with the 'membrane' - never sure if I got it all, too much, not enough. Question - any idea why the butchers leave it on there? Does it hold the ribs together better while handling or something? Anyone ever ask/have the butcher take the membrane off at the market? Do they, will they do that for you?
 

TTNuge

New member
Wonderful pictures, I still have problems/issues dealing with the 'membrane' - never sure if I got it all, too much, not enough. Question - any idea why the butchers leave it on there? Does it hold the ribs together better while handling or something? Anyone ever ask/have the butcher take the membrane off at the market? Do they, will they do that for you?

It's just as much a pain for them to remove as it is for you, except you are only removing the membrane for 1 or 2 racks at a time and they are selling ribs by the case. If you have a good relationship with a good butcher you could probably convince him to take the membrane off for you.
 
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