I love pork ribs BUT I HATE THE SAUCE.

I think there was a cannibalism scene in some dystopian movie or show where human ribs were covered in that ubiquitous brown glop that made me think- not because it was disgusting- how unnecessary it is flavour-wise. Of course the cannibals had to cover the ribs with sauce because if they didn’t, the flavour of the meat would be a giveaway.

But there’s nothing like the unadulterated taste of fresh pork. When I get the chance to eat lechon, I pick the belly meat for sure, but there’s the ribs and the spine, the meat and fat salted just right with that hint of lemongrass and garlic. And when I got out a rack of St. Louis Pork Ribs from the freezer I sure as hell, wasn’t going to smother out the flavour with sauce.

The rack was just seasoned with salt and pepper and marinated in lemon juice and crushed garlic.