On Mon, 16 Jan 2017 08:22:37 -0500, Poco Loco
wrote:

On Sun, 15 Jan 2017 21:33:58 -0600, Califbill wrote:

wrote:
On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me
wrote:

And of course, you *must* peel the membrane before you do anything.

Yup. About half the time the St Louis ribs come peeled, other times I
do it myself.

What do you guys do for sauce?


Here I think the best is Sweet Baby Rae's. I do not think you get it
outside California.

It's here also, but way too sweet for me.

I usually mix Sonny's sweet and KC masterpiece about 2:1 and add a
squirt of Lea and Perrins, some balsamic vinegar, molasses and a shot
of italian dressing