Acorn Pig – St Louis Special Ribs

5 from 7 votes
Prep Time 15 mins
Cook Time 1 hr 40 mins
Total Time 1 hr 55 mins
Course Dinner
Cuisine European
Servings 6 people


For the hot marinade:

  • 6 Kaffir lime leaves, frozen goods
  • 50 g Ginger, fresh or frozen
  • 4 medium sized Cloves of garlic, fresh
  • 4 small Chillies, red, fresh or frozen
  • 2 Limes, just the juice of it
  • 1,5 liter Coconut water
  • 0,7 liter Thai LADY sweet chili sauce
  • 4 tbsp Soy sauce, sweet
  • 2 Cinnamon sticks, 8 cm

For the sauce:

  • 2 Barrel 51 Smoky Bourbon BBQ Sauce


  • 2 Peanut oil, refined


Prepare the baby ribs:

  • Rinse the baby ribs and pour them into plenty of boiling salted water. Simmer for 4 minutes, strain with a large sieve and rinse. Discard the salt water. Clean the pot and have the baby ribs ready.

The solid ingredients for the marinade:

  • Wash the kaffir lime leaves and use them whole. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods. Cap the garlic cloves at both ends, peel them and press them through a garlic press. Wash the small, red chillies, cut across into thin rings, leave the grains and discard the stalks.

The fresh lime juice:

  • For the fresh lime juice, wash the two limes thoroughly. Since the middle part contains bitter substances, which are squeezed freely when squeezing with a normal citrus press, it is better to proceed as follows: Cut off a piece lengthways about 6 mm to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and center pieces.

Marinate hot:

  • Put the ingredients for the hot marinade in the saucepan and bring to the boil. Add the baby ribs and simmer with the lid on until the ribs are tender (approx. 60 - 90 minutes).


  • Remove the ribs from the sauce with a coarse sieve and let them drain. Brush the ribs with peanut oil with a brush and place on a wire rack with a baking tray underneath. Put in the oven preheated to 250 degrees top heat (or grill) and bake until they get a nice color. Take out, turn over and bake the other side as well.


  • Place the hot ribs in a serving bowl and serve immediately with the suggested BBQ sauce.


  • Choose lettuce, boiled corn on the cob, baked potato or French fries as a side dish.

Reference note for the ribs:

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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