Lunchbreak: Pork Shoppe chef Jason Heiman makes St. Louis ribs and slaw

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Pork Shoppe

Jason Heiman

www.porkshoppechicago.com

5721 N. Clark/Chicago

2755 W. Belmont/Chicago

Shoppe Slaw

Ingredients:
1 head of red and green cabbage, shredded
1 large carrot, grated
1 cup pineapple, diced
1 cup raisins
2 cups mayonnaise

Directions:
Mix together.

Rib Tips:

Be sure to buy your meat as fresh as possible (not frozen)

When using a dry rub, rub the meat immediately before smoking. Use spices of your choosing with brown sugar and salt

Allow ribs to slow cook at about 225° for 3 -4 hours over indirect heat or until meat starts to separate from the bone

Keep ribs moist when cooking by spraying them with an apple cider vinegar and Water solution (1:1 mix)

Baby back cut ribs tend to cook quicker, St. Louis cut ribs take a little longer and just regular spare ribs will take even longer