St. Louis-Style Ribs and Hasselback Cantaloupe Recipe

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St. Louis-Style Ribs and Hasselback Cantaloupe Recipe

Okay folks, it’s June…and that means summer, picnics and the start of grilling season. I don’t know about you, but when I think about grilling, a juicy rack of ribs often comes to mind. However, being that we live in a small downtown St. Petersburg apartment with very minimal outdoor space, grilling is not something that we are able to do. Therefore, over the years, I have had to learn how to recreate favorites from the grill in our kitchen.

Oven-baked ribs, when cooked properly, are just as satisfying as a slab from the grill if you ask me. Low and slow at 325 degrees and then finished with some high heat will yield a similar product.

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Plated Spareribs

I typically gravitate towards Babyback Ribs. However, Rollin’ Oats offers some incredible St. Louis style spareribs that have changed the game. St. Louis Style Ribs often have more fat (much like a Ribeye steak), but fat means flavor. In addition to quality ribs, Rollin’ Oats also has a selection of premium organic barbecue sauces.

St. Louis-Style Ribs with Hasselback Cantaloupe

St. Louis style spareribs may contain more fat, but that means more flavor.
5 from 1 vote
Prep Time 10 mins
Course Appetizer, Main Dish, Side Dish
Cuisine American
Servings 4 people
Calories 987 kcal

Ingredients
  

Hasselback Cantaloupe

  • 1 Cantaloupe Sliced into quarters, seeded and then sliced into half moons
  • 1 bunch Fresh Basil
  • 8 oz Fresh Mozzarella Cut into approximately 1 1/2 inch slices
  • Olive Oil
  • Salt
  • Pepper

St. Louis-Style Spareribs

  • 1 rack Spareribs Approximately 2-2.5lbs
  • 1.5 tbsp Garlic Powder
  • 1.5 tbsp Paprika
  • 1 tbsp Salt
  • 1 tsp Brown Sugar
  • 1 tsp Cayenne Pepper
  • 1 cup Barbeque Sauce Any will work - we love Annie's Organic!

Instructions
 

St. Louis-Style Ribs

  • Preheat oven to 325 F. In a small bowl, combine garlic powder, paprika, salt, brown sugar and cayenne. Rub spice mix evenly all over the ribs.
    Spareribs and the dy rub
  • Wrap seasoned ribs in foil completely, place on a baking sheet and bake for 2-2 1/2 hours. Remove ribs from the oven, unwrap. Coat ribs all over in barbeque sauce of choice. Increase heat to 425 F. Place ribs in the oven, uncovered, for 15 minutes (sauce will begin to caramelize).
    Ribs out of the oven
  • Remove ribs from the oven and serve.
    Plated Spareribs

Hasselback Cantaloupe

  • Take the melon half moons and cut slits every 1" without cutting through the skin.
    Hasselback Cantaloupe
  • Stuff 1 leaf of basil and a thin slice of Mozzarella into each slit in the melon. Drizzle with olive oil and season with salt and pepper.
    Plated ribs and hasselback cantaloupe
Nutrition Facts
St. Louis-Style Ribs with Hasselback Cantaloupe
Amount Per Serving
Calories 987 Calories from Fat 603
% Daily Value*
Fat 67g103%
Saturated Fat 25g156%
Trans Fat 1g
Cholesterol 227mg76%
Sodium 3043mg132%
Potassium 1189mg34%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 36g40%
Protein 50g100%
Vitamin A 5633IU113%
Vitamin C 56mg68%
Calcium 365mg37%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 987kcalCarbohydrates: 45gProtein: 50gFat: 67gSaturated Fat: 25gTrans Fat: 1gCholesterol: 227mgSodium: 3043mgPotassium: 1189mgFiber: 2gSugar: 36gVitamin A: 5633IUVitamin C: 56mgCalcium: 365mgIron: 3mg
Keyword Cantaloupe, Spareribs, St. Louis Style Spareribs
Tried this recipe?Let us know how it was!
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