Dish up this melt-in-your-mouth finger food with cold beer, lots of napkins, and maybe a side of potato chips and pickles. Ask your butcher for st. Louis-style spareribs, which are flatter than baby back ribs so theyre easier to brown. They also have a higher amount of fat, which melts and keeps the ribs incredibly tender when roasted. Heres a quick tip: before cooking, youll want to remove the membrane that covers the rack since it can make the ribs hard to separate before eating. Loosen a corner with a sharp knife, then grab it with a paper towel and pull back and away.
