April 11, 2011
Sizzler adds St. Louis-style pork ribs to its menu, through May

From the chain that brought us the freshly cut and grilled six-ounce tri-tip steak for $10.99 (with the "endless salad bar," such a deal) comes this:

The six Sizzler restaurants in Sacramento have added another popular, more seasonal, meat item - a half-rack of St. Louis-style pork ribs, brushed with Cattlemen's barbecue sauce and accompanied by corn bread and sweet potato fries with chipotle ranch dipping sauce.

The freight is $11.99; an additional $2.29 buys entrance to the salad bar, where two other items also have debuted - potato soup with trimmings, and a BLT salad with garlic dressing. All three new items will be around through May 29; look for burgers at Sizzler starting in June.

Now, here's something you may not know: "St. Louis-style" refers to the way a rack of pork spareribs is trimmed, to get rid of the fat flap and gristle. The result is a near-perfect rectangle of meat and bones. It's what the pros use - the rack of choice at the annual Best In the West Nugget Rib Cook-Off at John Ascuaga's Nugget in Sparks each Labor Day weekend.

Also: Spareribs and baby back ribs both come from hogs of the same size, but from different parts of the animal. Baby backs are so called because they're literally smaller than spareribs, and are what's left over when the pork loin is boned. Spareribs are from the fattier breast and belly area of the hog, the source of bacon.

The Sizzler chain does business in 12 states, with 111 units in California (

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