Who needs fettuccine alfredo when you can have ibérico ribs alfredo? Grill up these beauties or first sear them in a pan and toss them into the oven to cook low and slow. 

St. Louis Ribs Alfredo

Serves: 2

Ingredients for St. Louis Ribs Alfredo 

• 28-35 oz. Campo Grande St. Louis Ribs, cut into individual ribs  
• 2 Tablespoons extra-virgin olive oil 
• 4 Tablespoons Italian Seasoning, divided
• 2 Tablespoons BBQ seasoning, divided  
• 3 Tablespoons butter 
• 3 cloves garlic, minced  
• 1 cup heavy cream
• 1 Tablespoon onion powder
• 1 Tablespoon garlic powder
• 1 Tablespoon black pepper 
• 4 oz. grated parmesan cheese 
• Salt 
• Chives, minced 

Preparation for St. Louis Ribs Alfredo 

1. In a large bowl, mix together olive oil, 2 Tablespoons Italian seasoning, and 1 Tablespoon BBQ seasoning. Add ribs and let marinate for at least 2 hours, or ideally overnight. 
2. Sear ribs over high heat on a grill. Move to indirect heat and cook for 2 hours at 300ºF. 
3. To make the alfredo sauce, heat butter, garlic, heavy cream, onion powder, garlic powder, black pepper, parmesan, remaining Italian seasoning, and remaining BBQ seasoning in a large pot over medium heat. Cook (stirring often) until the sauce comes together in a thick, even cream. 
4. Add ribs to the pot and mix with alfredo sauce. 
5. Plate ribs and garnish with minced chives. ¡Buen provecho!