Chef's Quick Tip: St. Louis-style spare ribs
This week, Chef Bob Kunkel of Harbor Harvest shows Tina Redwine how to prepare farm to table meals.
•
Jul 22, 2020, 2:05 PM
•
Updated 1,521 days ago
Share:
More Stories
1:34
Chef's Quick Tip: Man candy
854ds ago1:31
Chef's Quick Tips: Shredded Mexican salsa chicken
855ds ago1:41
Chef's Quick Tip: Fried Rice
856ds ago1:58
Chef's Quick Tips: Three-ingredient cobbler
857ds ago1:36
Chef's Quick Tip: Lemon Greek marinade
858ds ago1:25
Chef's Quick Tips: One pan lemon chicken
861ds ago1:34
Chef's Quick Tip: Man candy
854ds ago1:31
Chef's Quick Tips: Shredded Mexican salsa chicken
855ds ago1:41
Chef's Quick Tip: Fried Rice
856ds ago1:58
Chef's Quick Tips: Three-ingredient cobbler
857ds ago1:36
Chef's Quick Tip: Lemon Greek marinade
858ds ago1:25
Chef's Quick Tips: One pan lemon chicken
861ds agoThis week, Chef Bob Kunkel of Harbor Harvest shows Tina Redwine how to prepare farm to table meals.
St. Louis-style spare ribs
(Full rack, feeds 4-5)
Ingredients
1 Cup Salt
1 Cup Brown Sugar
1 Cup Paprika
1 Cup Garlic Powder
1 Cup Onion
1/2 Cup Cayenne
1/2 Cup Black Pepper
Method
Rub Ribs Generously - and let stand for 1 hour
Slow Cook in Oven at 325 F or in a Smoker or Egg
Cut & Serve.
Contact
Bob Kunkel/Co-Owner, Harbor Harvest
PHOTOS: Chef's Quick Tip
More from News 12
0:21
Sally's Apizza is making its way to Norwalk later this year
1:26
Chef’s Quick Tips: Maple Barbecue Salmon
0:24
New Bridgeport eatery that was forced to close due to pandemic is back in business
1:41
Chef's Quick Tip: Copps Island Oysters Rockefeller Style
1:44
Stamford Parade Spectacular canceled due to COVID-19 pandemic
1:45
