what is the difference between baby back ribs and st. louis style ribs??? It looks like they have more meat/fat, is that the difference?? I usually buy the baby backs but the grocery store only had the st. louis style so I bought a rack because I have been craving ribs...do I prepare them the same way? I usually slow roast in the oven for a few hours at 200 degrees then grill them for a few minutes with sauce. Should I just increase the oven time?? HELP!!