St. Louis ribs?????

[ILov2cruise]

On the Triumph 5 day cruise they were listed as BBQ ribs, not St Louie ribs. Pretty sure they were baby back ribs.

On the 5 day cruise they were served twice, first and last day.

They tasted just like Lloyds ribs.

[dan40]

Originally Posted by Delinpa

Can you believe the fellow across from me ordered his "without sauce". they looked sick.
Dont worry about getting messy, everyone will be messy.

Ribs without sauce are terrific. Most sauces end up as burnt sugar anyway. Ordering ribs 'dry' or 'nekkid' or 'plain' or 'without sauce' avoids the burnt sugar and crunchy charcoal flavor. And then you can sauce them at the table with as little or as much sauce as you like. Some sauces in Black neighborhoods or made by Black cooks are much more vinegary and have little or no sugar in the sauce. Usually much hotter than Honkey sauce too. In a Black BBQ, I'll take the ribs the way they make them. But Honkey sauces [and I am one] I'll pass on them and add my own at the table.

[lojack223]

Originally Posted by Traveler353

I had them last month on the Holiday. Melt in you mouth goodness. Anyone know if they are being served on the Triumph.

Sorry for the delayed response but yes, they are being serverd on the Triumph. They were served the first night of the Cruise. They were delicious and melted in your mouth.

[Traveler353]

Originally Posted by lojack223

Sorry for the delayed response but yes, they are being serverd on the Triumph. They were served the first night of the Cruise. They were delicious and melted in your mouth.

Excellant, thank you. I will be eating them next Monday night.

[KevinR]

Originally Posted by dan40

Don't have Carnival's receipe for St. Louis ribs.

From Wikipedia:
St. Louis-style barbecue is a term used to describe several similar styles of cooking pork products. These foods are popular in the area around the United States city of St. Louis, Missouri; one need only visit the barbecue sauce section of a supermarket to comprehend the amount of sauce consumed (often sold in gallon jugs) in St. Louis [1]. The cooking styles vary across the neighborhoods and communities of the St. Louis metropolitan area.


There will be many and varied receipes for St. Louis ribs.
I think of St. Louis ribs as the large ribs as apposed to the baby backs.

Originally Posted by dan40

Ribs without sauce are terrific. Most sauces end up as burnt sugar anyway. Ordering ribs 'dry' or 'nekkid' or 'plain' or 'without sauce' avoids the burnt sugar and crunchy charcoal flavor. And then you can sauce them at the table with as little or as much sauce as you like. Some sauces in Black neighborhoods or made by Black cooks are much more vinegary and have little or no sugar in the sauce. Usually much hotter than Honkey sauce too. In a Black BBQ, I'll take the ribs the way they make them. But Honkey sauces [and I am one] I'll pass on them and add my own at the table.

St. Louis style ribs are spares cut and trimmed. Different from the smaller boned, less meaty back ribs. Generally, not a cooking style. Dry vs. naked, spicey vs mild, ketchup based vs. vinegar, will vary by region and taste preference.

Remember, if it's not sloooowwww cooked in a SMOKER... NO MATTER the race, color or neighborhood of the person cooking... IT AIN'T REAL BBQ!

[astropilot]

Originally Posted by Traveler353

I had them last month on the Holiday. Melt in you mouth goodness. Anyone know if they are being served on the Triumph.

They were last time I was on her

[crusinpsychRN]

Originally Posted by Delinpa

Can you believe the fellow across from me ordered his "without sauce". they looked sick.
Dont worry about getting messy, everyone will be messy.

I wish I had. I didn't like the sauce!