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Ribs with Dill Pickles and Onions
Needless to say, Fletcher’s does an excellent St Louis-style rib (essentially spare ribs with the cartilage, ribs tips, and sternum bone removed). Satisfactorily meaty, perfectly smoky, not too saucy, and moist as all get out…although you’ll see that the addictively acidic fridge pickles take up the lions share of space in this photo. Owner Billy swears that they’re his grandma’s recipe, although they tasted exactly like my grandmas, and suspiciously, like my husband’s grandmothers’ too. Evidently, grandmas throughout America were running some sort of pickle racket in the 80s.