St. Louis Ribs

One of the reasons Jason Logsdon loves cooking sous vide is the way tough cuts of meat can become tender and moist without being overcooked. This is particularly evident in a dish like these super simple St. Louis ribs, one of Jason’s favourite recipes from his cookbook Sous Vide: Help for the Busy Cook (CreateSpace Independent Publishing Platform, 2011). An American cut, St. Louis ribs come with the full meat