Garlic and Herb Seasoned Pork St. Louis-Style Ribs, Raised w/o Antibiotics
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Rubbed with a fragrant garlic and herb seasoning, these ribs are the ultimate summer cookout item. St. Louis-style ribs have a bit more fat and a more robust texture than back ribs, so the best way to cook them is low and slow: try covering them with foil and cooking at 230 degrees F degrees in your oven for 3 hours, or in a smoker for 5 hours (uncovered for the first 3 hours, covered in foil for the last 2 hours). At this point, check for an internal temperature of 190 degrees F (the meat should be tender and fall off the bone).
