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

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Pork Shoppe

Jason Heiman

5721 N. Clark/Chicago

2755 W. Belmont/Chicago

Shoppe Slaw

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

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

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.