Lacquered with a tangy, garlicky hoisin glaze that's spiked with fragrant Chinese five-spice, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil. Make them for your end-of-summer barbecue, but be sure to provide plenty of napkins (and maybe a plate of crunchy, bright vegetables for some refreshment). St. Louis-style pork ribs are flatter and fattier (not to the mention less expensive) than baby back ribs, which means that they'll brown more easily. The weight of a rack of can vary greatly, so you'll need to adjust the salt accordingly: As a general rule of thumb, use 1 tsp. salt for 1 lb. meat (our recipe calls for 2 Tbsp.—a.k.a. 6 tsp. salt—because it's based on two 3 lb. racks). See recipe.