St. Louis-Style Ribs with Hasselback Cantaloupe
St. Louis style spareribs may contain more fat, but that means more flavor.
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.
- 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).
- Remove ribs from the oven and serve.
Hasselback Cantaloupe
- Take the melon half moons and cut slits every 1" without cutting through the skin.
- 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.
