This weeks Culinary SOS calls for ribs trimmed St. Louis-style. While you can ask your butcher to trim them for you, theyre simple to prepare at home. Here’s how: (Glenn Koenig / Los Angeles Times)
Trim the flap, or “skirt” of meat, underneath the ribs. (Glenn Koenig / Los Angeles Times)
Feel along the ribs for the joints so you know where to cut (it’s easier to cut through cartilage than bone). (Glenn Koenig / Los Angeles Times)
Trim the ribs along the joint. (Glenn Koenig / Los Angeles Times)
Remove the “rib tips” from the rack. (Glenn Koenig / Los Angeles Times)
Peel away the silverskin -- the membrane underneath the ribs -- from the rack. (Glenn Koenig / Los Angeles Times)
