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St. Louis–style barbecue sauce is described by author Steven Raichlen as a "very sweet, slightly acidic, sticky, tomato-based barbecue sauce usually made without liquid smoke." [1] St. Louis is said to be home to the first barbecue sauce in the country, which was created by Louis Maull in 1926. [2] In the 1950s, pork butt became a staple in ...
The term spare ribs is an Early Modern English corruption (via sparrib) of rippspeer, a Low German term that referred to racks of meat being roasted on a turning spit. [1] [2] St. Louis style ribs (or St. Louis cut spare ribs) have had the sternum bone, cartilage, and rib tips (see below) removed. The shape is almost rectangular.
Barbecue is a method and apparatus for char grilling food in the hot smoke of a wood fire, usually charcoal fueled. In the United States, to grill is to cook in this manner quickly, while barbecue is typically a much slower method utilizing less heat than grilling , attended to over an extended period of several hours.
Both charcoal and bottled gas are used as fuel, with wood-fired and mains gas equipment being less common. The most common foods cooked are chicken , hamburgers, sausages, beef steaks , pork chops, corn-on-the-cob , shish kebabs , and pork or beef ribs , cooked by grilling, baking or a combination of both methods.
Craving a stack of IHOP pancakes with a side of Applebee’s riblets? That will soon become a reality in Texas with a new restaurant that unites the two chains under the same roof.
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Spare ribs are popular in the American South.They are generally cooked on a barbecue grill or on an open fire, and are served as a slab (bones and all) with a sauce. Due to the extended cooking times required for barbecuing, ribs in restaurants are often prepared first by boiling, parboiling or steaming the rib rack and then finishing it on the grill.
Without hesitation, Hieronymus hit his buzzer and answered the question correctly. "Who is Travis Kelce?," he said. "Correct," "Jeopardy!" host Ken Jennings replied.