416A Pork Spareribs, St. Louis Style (medial view)
- 416A Pork Spareribs, St. Louis Style are derived from the 416 Pork Spareribs. The major difference is the sternum and ventral lean has been removed by cutting through the costal cartilage located at the ventral end of all rib bones, including the cartilage attached to the sternum bones. This allows for removal of the sternum, costal cartilage and attached lean, which allows for all ribs to be singly removed by a simple slice between each rib bone. The darker colored diaphragm muscle may or may not be removed. Total number of ribs will vary, however, 12 – 15 ribs are typical.
416A Pork Spareribs, St. Louis Style (medial view) 2
416A Pork Spareribs, St. Louis Style (lateral view) 1
416A Pork Spareribs, St. Louis Style (lateral view) 2