by Cheryl Baehr
Because he's a mathematician by training, it's no surprise that Spare No Rib's (2200 Gravois Avenue; 314-202-8244) Lassaad Jeliti has developed an equation that leads to the perfect pulled pork sandwich. Take one soft bun, divide it in two, add barbecue pork, then add cole slaw. It may sound simple, but the resulting barbecue goodness is infinitely greater than the sum of its parts.
What makes Spare No Rib's pulled pork sandwich so special is that it's made up of large hunks of pork instead of the small shreds typically found on such a dish. The meat is tender, smoky and smothered in a tangy barbecue sauce laden with exotic spices. Cole slaw lends a cooling effect, and the soft, flaky bun cradles the meat like a fluffy pillow. Forget the math -- this sandwich is a work of art.
Previously: #90: The Baklava at Vinnie's Italian Beef and Gyros #91: The "Bianca" Pizza at Pizzeoli #92: Dumplings at Lona's Lil Eats #93: A St. Louis-Style Pizza from Frank & Helen's Pizzeria #94: Singapore Mei Fun at Bek-Hee #95: The Monte Cristo at Three Flags Tavern #96: The Meatloaf Blue Plate Lunch at Farmhaus #97: Comet Coffee's Chocolate Chip Cookie #98: Canestri Cacio e Pepe at Pastaria #99: The Granola Pancakes at Whitebox Eatery #100: Chicken Noodle Soup at Grove East Provisions