St. Louis Ribs Alfredo

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. 

Serves: 2


  • 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 


  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!

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