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Grilled St. Louis Style Ribs with Ensaladang Talong and Bagoong is a Filipino meal wherein St. Louis-style ribs is rubbed with Asian inspired spices and slow grilled until tender and juicy. It is then served with eggplant salad (also known in Filipino as ensaladang talong) and bagoong (or shrimp paste).
St. Louis Style Ribs refers to a cut that looks like baby back ribs. However, there is a difference between the two cuts. St Louis Style ribs is derived from the belly. This is after the pork belly or liempo is removed. It is flatter compared to baby back ribs and rectangular in shape most of the time. It is shaped that way because the bone from the breast and some soft bones called cartilage are sliced off.
One of the characteristics that I like with St. Louis Style Ribs is its high fat content. Aside from being more flavorful, it keeps the meat moist even if cooked for a longer period of time. The rub that I used for the ribs are Asian inspired. It is composed of garlic powder, onion powder, brown sugar, paprika, and lemon pepper. I tried to mimic my inihaw na liempo marinade without the liquid ingredients. I must say that the result was a nice tender, juicy, and tasty rib sliced that I enjoyed eating . It was just like a feast when I ate it with my favorite Filipino side dishes for grilled meat: ensaladang talong and bagoong guisado. The vinegar dip was also special. I combined cane vinegar with sugar (you can also use honey) and cracked red pepper.
Try this yummy Grilled St. Louis Style Ribs with Ensaladang Talong and Bagoong. Enjoy!
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon lemon pepper
- 1/4 cup brown sugar
- Combine all the rub ingredients. Mix well.
- Rub the mixture all over the spare ribs. Let is stay for 10 minutes.
- Heat the grill to 250F (we need to grill this in low heat for best results). Grill one side for 1 1/2 hours. Turn the ribs over to grill the other side. continue to grill for 1 hour.
- Remove from the grill. Let it rest for 15 minutes. Slice the ribs.
- Serve with eggplant salad and shrimp paste -- and rice, of course.
- Share and enjoy!