My latest Lucky Market special on pork "spare ribs"; How to trim pork spareribs in to a St. Louis-Style cut

And ideas for the trimmings.
A pack of two.
I’d actually made a dent in my freezer stash. Oh well. I’m getting to use one of my newy sharpened knives.


I also got some "manager’s special " lamb SD hanks, which I don’t recall cooking before, but that will be another thread.
“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold